How to Prepare Quick Boiled cocoyam and Aubergine sauce

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, boiled cocoyam and aubergine sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Boiled cocoyam and Aubergine sauce is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Boiled cocoyam and Aubergine sauce is something which I’ve loved my whole life. They are fine and they look fantastic.

Cocoyam, Salt, Seasoning, Palm oil, Rodo, Tomato, Onion, Roasted mackerel fish. In a separate pot, peel and boil your cocoyam and when cooked, serve with spicy garden egg sauce. This recipe was culled from www.afrolems.com. Cut the aubergines in half lengthways, place on a roasting tray cut side uppermost and cover with silver foil.

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 it.

The ingredients needed to make Boiled cocoyam and Aubergine sauce:

1. Get Cocoyam
2. Get Salt
3. Prepare Seasoning
4. Get Palm oil
5. Prepare Rodo
6. Take Tomato
7. Take Onion
8. Take Roasted mackerel fish
9. Make ready Crayfish

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! Similar method to above, except that I do not boil or peel the aubergines beforehand. cocoyam fufu VEGETABLE SAUCE WITH PUMPKIN LEAVES.

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

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. cocoyam fufu VEGETABLE SAUCE WITH PUMPKIN LEAVES. INGREDIENTS Coco yam Meat Kpomo Stock Fish Salt Palm Oil. METHOD With well chopped meat and kpomo, stock fish well cooked and made the whole thing into a very oily Edikang Ikong like sauce. However, ready-made sauces and a jar of grilled aubergines make this lasagne recipe quick and easy to whip up.

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