Boiled cocoyam and Aubergine sauce
Boiled cocoyam and Aubergine sauce

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, boiled cocoyam and aubergine sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cocoyam, Salt, Seasoning, Palm oil, Rodo, Tomato, Onion, Roasted mackerel fish. Nigeria Gardenegg(Aubergine) Sauce with Boiled Yam. Direct pressed orange juice As Appetizer.

Boiled cocoyam and Aubergine sauce is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Boiled cocoyam and Aubergine sauce is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must 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. Take Tomato
  7. Make ready Onion
  8. Get Roasted mackerel fish
  9. Get Crayfish

I make a version of this sauce all the time, but I use aubergines! Similar method to above, except that I do not boil or peel the aubergines beforehand. Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden.

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

Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. 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. While the aubergines are in the oven, prepare the pomegranate and sauce.

So that’s going to wrap it up with this exceptional food boiled cocoyam and aubergine sauce recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!