Hi Mums! Our recipe of the week is Corned Beef And Garden Egg Sauce. Giving your children garden eggs is like giving them a punishment because of the bitter taste. However, this sauce is about to “wow” you and your children.
Serve with yam, potato, rice plantain or any food you eat with sauce.
- 5 big pieces of garden eggs or 8 small pieces
- Tomatoes, cayenne pepper [shombo] and scotch bonnet pepper [rodo] (In your preferred proportions) It should come up to 1 cup after blending roughly
- Green onion stalks, diced
- 1 Green Pepper, diced
- 1 large onion, sliced
- Few basil leaves (effirin), thinly sliced
- 1 knorr cube
- 1/2 teaspoon salt
- 1/2 teaspoon curry and thyme
- 5 cloves garlic, minced
- 1 small ginger root, minced
- 200gm tin of corned beef (you can substitute with diced beef)
- 1 cooking spoon oil
- 1/2 cup of water
1. Wash and cut the garden eggs into chunks. Add 1/3 of the sliced onions and the half teaspoon of salt. Add water to cover then boil till very soft and almost dry. Mash in the water with a wooden spoon. Set aside.
2. In a frying pan, add the vegetable oil. Add garlic and ginger, and the remaining onions. Stir fry till soft and fragrant.
3. Add the blended pepper mix and stir fry till the raw taste is gone.
Add the curry, thyme, Maggi and stir.
4. Add the corned beef (or diced beef), and use your cooking spoon to break up the chunks
5. Add the green pepper and stir in
6. Stir fry for a minute then pour in the mashed garden egg. Stir and let cook for a couple of minutes
7. Pour in the chopped green onion stalks and scent leaves
8. At this point, if the sauce is thick, add water little by little
9. Stir in and let cook for an extra minute. And it’s all done!