- 8-10 White/Green Garden Eggs OR
- 2 Medium Aubergines/Eggplants
- 1/2 Cup Palm Oil
- 2 Big Red Bell Peppers
- 1 Big Tomato (Optional)
- 2 Scotch Bonnets (Ata Rodo)
- 11/2 Medium Onions
- 1/2 Cup Smoked Prawns
- 1/2 cup Dried Eja Shawa Fillets ( You can also use shredded Smoked Fish)
- 3 Tablespoons Ground Crayfish
- 1 Maggi Crayfish or any Bouillon Cube of your choice
- Salt to Taste
Using the pulse function on your blender, blend your garden eggs roughly and set aside. You can also use a mortar and pestle to pound roughly. Don’t be alarmed if your garden eggs turn a little darker or brown, they oxidise and turn a little brownish when exposed to air, just like apples.
If you’re choosing to boil or steam your garden eggs first, then chop into smaller sizes, boil or steam till it’s easy to peel the skin off, peel and then blend the garden eggs roughly or just mash them up if you prefer them a tad bit chunky, set aside.
Blend the bell peppers, scotch bonnet, tomato if using any and 1 whole onion roughly and set aside. Add the palm oil into a medium pot, place on a hob on medium heat, when it’s hot, add 1/2 sliced onions, sauté till fragrant. Now add the blended pepper mix, Maggi crayfish and salt to taste, fry for 10-12 minutes, at this time the quantity of the pepper would have reduced by almost half.
After 10-12 minutes, add the Shawa or any dried or smoked fish of your choice, also add the crayfish and smoked prawns, fry for 2-3 minutes. Do stir occasionally to prevent burning. Then add the garden eggs. Cover and cook till garden eggs soften, this should take 5-6 minutes. If you’re using pre boiled garden eggs, add the garden eggs and cook for only a minute or two. Serve with Boiled Yam, Plantain or Potatoes.
Photo Credit: Sisijemimah.com
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