Boiled cocoyam and Aubergine sauce
Boiled cocoyam and Aubergine sauce

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, boiled cocoyam and aubergine sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Ingredients Aubergine bell peppers Maggi Hot Peppers coconut oil Green Plantain Onions Garlic Egg salt. Nigeria Gardenegg(Aubergine) Sauce with Boiled Yam. Direct pressed orange juice As Appetizer.

Boiled cocoyam and Aubergine sauce is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Boiled cocoyam and Aubergine sauce is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Make ready Cocoyam
  2. Get Salt
  3. Make ready Seasoning
  4. Take Palm oil
  5. Get Rodo
  6. Get Tomato
  7. Get Onion
  8. Prepare Roasted mackerel fish
  9. Get Crayfish

It can also be prepared with vegetable oil but I do not recommend that. There are many other wonderful delicacies that can be Ayan Ekpang (Calabar) Cocoyam and Beans Porage Cocoyam and Stew spiced with a special Garden egg. Then, get the cocoyam well boiled to soft with salt as if you would do to yam. Cocoyam(Taro) is a common name for the corms and tubers of several plants in the family Araceae.

Instructions to make Boiled cocoyam and Aubergine sauce:
  1. Wash your cocoyam and put it inside the pot, add water, salt and allow to boil till the cocoyam is soft uptil the middle
  2. 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.
  3. Wash and shred your fish, slice your onion and wash your crayfish and set aside
  4. 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
  5. 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
  6. Add the pounded/blended aubergine and pepper, fish, crayfish, salt and seasoning. Stir to incorporate the ingredients well
  7. 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
  8. Your sauce is ready. Serve with your cocoyam or yam/sweet potatoes

It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in African, Oceanic and Asian cultures. Cut the aubergines in half lengthways, place on a roasting tray cut side uppermost and cover with silver foil. Roast in the preheated oven until soft and cooked through For the coconut and almond sauce: Gently fry the onion in the margarine until soft, add the garlic and ginger and fry very gently. Garden Egg Sauce with Yam & Boiled Plantain. I don't think there is a better pairing to freshly boiled yam than garden egg sauce (Okay, maybe actual fried eggs sauce), anyways, here is my take on Garden egg sauce.

So that’s going to wrap this up for this exceptional food boiled cocoyam and aubergine sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!