Garden egg sauce is an easy sauce made with garden eggs (of the same family as egg plants). It is a great side to boiled plantains, yams or potatoes.
Wash garden eggs thoroughly and place in a pot. Add water to the same level as the garden eggs. Boil until they are soft and squishy.
Drain the garden eggs from the boiling water then rinse with cold water to help cool down quickly.
Once they are cold, peel each garden egg to remove the outer skin. Place in a bowl and mash lightly with a wooden spoon or place on a chopping board and cut into about 1-inch bits. (Cut them bigger if you prefer a chunkier sauce).
Place oil in a pot to heat up on high heat. Add onions and saute for two minutes.
Add tomatoes and cook until acidity is all done, stirring from time to time. (About 10 minutes)
Add in crayfish and stir. Let it sizzle with the tomatoes for about 2 minutes.
Add in the pepper (if using) anchovies and dried shrimp (remember you could substitute these with any dried/smoked fish of choice). Let them cook for about 3 minutes in the tomato sauce.
Note: If you notice your sauce is too dry at this point, add in a little water to loosen it up.
Add in Maggi crayfish seasoning cube and salt to taste and stir well. Finally add in the mashed/chopped garden eggs. Stir well to incorporate. Let them sizzle together for about 4 minutes then turn off the heat.
Enjoy warm with boiled plantains, boiled African yam, or boiled potatoes.
You could substitute the garden eggs in this recipe with egg plant. In that case, one egg plant replace 5 garden eggs. So four egg plants will be needed here.