The Garden Egg Sauce Recipe You Need In Your Life This Weekend



By Dobby Signature

While most people consume this slightly bitter but spongy garden eggs raw with the local peanut butter dip known as ose oji, others make this amazing sauce out of it. They come into the markets in droves from August through October.

For this sauce, you can make use of any type of garden egg available to you. You can use the purple garden egg “aubergine”, the white and green garden eggs. According to research, raw garden egg is a very good source of dietary fiber, manganese, potassium, copper and thiamin (vitamin B1).

It is also a good source of vitamin B6, folate, magnesium and niacin. It is also effective in weightloss, lowering blood cholesterol and eye pressure in glaucoma. Being a member of vegetable family, it contains nutrients that include beta carotene, vitamins B6 E and foliate, calcium, iron and magnesium fibre.

The garden egg is also regarded as a brain food because it houses the anthocyanin phytonutrient found in its skin and Nasunin, a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. This is one of the many reasons why it’s recommended to make the sauce without removing the skin.

Garden Egg Sauce


7 medium sized Garden eggs (either purple “aubergine”, white or green )
1 cup Palm oil
1 medium sized Smoked fish
1 tbsp. ground pepper (either chili, scotch bonnet e.t.c)
2 tbsp. Iru (rinsed) or 1 okpei
1 small Onion
3 tbsp. Crayfish
Salt to taste



Step 1: Remove the green stalk from the garden eggs and rinse. In a medium sized pot, boil the garden eggs whole for about 10 minutes till soft. This is done to soften it just enough to make blending easier. Chop the boiled garden eggs into smaller pieces and blend roughly with a little water. Some people like it smooth while others like it chunky. If you are not using a blender, you could pound the garden eggs into a smooth paste. To do this, boil the garden eggs further till the flesh swells and pops out of the skin. Peel the skin off and pound till smooth – Set this aside.


Step 2: Heat up the oil in a small sized empty pot till it loosens up a little. Add the chopped onion, and Iru. Stir fry for about 5 minutes.


Step 3: Gently pour the ground garden eggs, smoked fish, crayfish, crushed seasoning, pepper and salt into the pot. Stir and leave to cook for about 10-15 minutes before turning off the burner.


Serve with Boiled, roasted or fried yam or plantain




Dobby is a culinary enthusiast with a flair for Local Cuisines in Nigeria and around the globe. She runs an online recipe diary where she explores and showcases dishes from her Nigerian kitchen to inspire meals in yours.  Cooking is one of her major hobbies and she does it well.

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