Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, boiled cocoyam and aubergine sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Boiled cocoyam and Aubergine sauce is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Boiled cocoyam and Aubergine sauce is something that I have loved my whole life.
Nigeria Gardenegg(Aubergine) Sauce with Boiled Yam. Direct pressed orange juice As Appetizer. Ingredients Aubergine bell peppers Maggi Hot Peppers coconut oil Green Plantain Onions Garlic Egg salt.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook boiled cocoyam and aubergine sauce using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Boiled cocoyam and Aubergine sauce:
- Prepare Cocoyam
- Prepare Salt
- Prepare Seasoning
- Make ready Palm oil
- Get Rodo
- Take Tomato
- Prepare Onion
- Make ready Roasted mackerel fish
- Get Crayfish
This recipe was culled from www.afrolems.com. Garden Egg Sauce qualifies as the best sauce for boiled white puna yam. Garden Egg Sauce may well be the best sauce for Boiled White Yam. It contains palm oil which boiled yam loves.
Instructions to make Boiled cocoyam and Aubergine sauce:
- Wash your cocoyam and put it inside the pot, add water, salt and allow to boil till the cocoyam is soft uptil the middle
- Wash your pepper, tomato, and Aubergine (diced), place inside a nylon tie it and put untop the cocoyam Inside the pot. This is to allow it boil.
- Wash and shred your fish, slice your onion and wash your crayfish and set aside
- Once the cocoyam is done. Take out the pepper and Aubergine mixture from it. Pound the mixture if you have a mortal and pestle or just blend it roughly with a blender
- In a pot add your desired quantity of palm oil, after it's hot enough add the sliced onion and fry till it's golden
- Add the pounded/blended aubergine and pepper, fish, crayfish, salt and seasoning. Stir to incorporate the ingredients well
- Cover the pot and allow the sauce to fry for 10 mins. The short period is because the aubergine and pepper had been boiled earlier
- Your sauce is ready. Serve with your cocoyam or yam/sweet potatoes
It can also be prepared with vegetable oil but I do not recommend that. Cut the aubergines in half lengthways, place on a roasting tray cut side uppermost and cover with silver foil. Coarsely chop the innards and set aside. Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids and by the family name Araceae) and may refer to: Taro (Colocasia esculenta) - old cocoyam. Malanga (Xanthosoma spp.) - new cocoyam.
So that’s going to wrap it up for this exceptional food boiled cocoyam and aubergine sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
