CULINARY Garden egg sauce served with yam

Garden eggs are from the same family as egg plants. This delicious and succulent vegetable can be eaten raw or made into an appetising sauce. This week, we show you how to make garden egg sauce to be enjoyed with piping hot yam. 8 big garden eggs 1 cup of palm oil 1 onion 1 scotch bonnet pepper Seasoning cubes 1 small iru 2 small smoked mackerels

Rinse the garden eggs thoroughly and remove the stalk before blending into a smooth paste.

In a pot, cook the blended garden eggs until the water is about drying.

In another pot, heat the palm oil and fry the onion until fragrant and soft. Add the garden eggs and cook for about three minutes.

Add the iru, seasoning cubes, pepper and smoked mackerels. Stir and simmer for a few minutes.

Serve hot with your boiled yam. Enjoy after a hot day or simply as a treat. 1 pack of orange juice ½ cup of sprite ½ lemon

Combine the orange juice, sprite and lemon in a jug and stir. Store in the fridge to chill or serve immediately over ice.

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