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Before we start cooking this Boiled cocoyam and Aubergine sauce recipe, read right here article about hints for natural living Try Using Food to Elevate Your Mood.
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After studying the object above, I hope you will take advantage of the ideas for organic living. Now let's go back to boiled cocoyam and aubergine sauce recipe. You can cook boiled cocoyam and aubergine sauce using 9 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Boiled cocoyam and Aubergine sauce:
- Use of Cocoyam.
- You need of Salt.
- Take of Seasoning.
- Get of Palm oil.
- Use of Rodo.
- Use of Tomato.
- Provide of Onion.
- Prepare of Roasted mackerel fish.
- Get of Crayfish.
Steps 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.
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. The best sauce ever for yam, plantain, cocoyam and potatoes. I make a version of this sauce all the time, but I use aubergines!
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