Boiled cocoyam and Aubergine sauce. Cocoyam, Salt, Seasoning, Palm oil, Rodo, Tomato, Onion, Roasted mackerel fish. Cut the aubergines in half lengthways, place on a roasting tray cut side uppermost and cover with silver foil. Roast in the preheated oven until soft and cooked through For the coconut and almond sauce: Gently fry the onion in the margarine until soft, add the garlic and ginger and fry very gently.
Boiled cocoyam therefore is of high glycaemic index and should be combined with low glycaemic index food for it to be suitable for diabetic subjects. <.
Brush lightly with oil, sprinkle with salt and pepper, then grill until golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper.
You can have Boiled cocoyam and Aubergine sauce using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Boiled cocoyam and Aubergine sauce
- You need of Cocoyam.
- It's of Salt.
- It's of Seasoning.
- It's of Palm oil.
- You need of Rodo.
- You need of Tomato.
- You need of Onion.
- You need of Roasted mackerel fish.
- It's of Crayfish.
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. However, ready-made sauces and a jar of grilled aubergines make this lasagne recipe quick and easy to whip up.
Boiled cocoyam and Aubergine sauce instructions
- Wash your cocoyam and put it inside the pot, add water, salt and allow to boil till the cocoyam is soft uptil the middle.
- 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..
- Wash and shred your fish, slice your onion and wash your crayfish and set aside.
- 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.
- 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.
- Add the pounded/blended aubergine and pepper, fish, crayfish, salt and seasoning. Stir to incorporate the ingredients well.
- 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.
- Your sauce is ready. Serve with your cocoyam or yam/sweet potatoes.
Repeat the layers with the remaining tomato sauce, aubergines, lasagne and cheese sauce, then sprinkle over the grated Parmesan cheese and a scattering of freshly ground black pepper. Stir in the kecap manis, sugar, black-bean sauce, stock and lime juice and bring to the boil. Bring to the boil, stirring constantly, then reduce the heat. Garden Egg Sauce with Yam & Boiled Plantain. I don't think there is a better pairing to freshly boiled yam than garden egg sauce (Okay, maybe actual fried eggs sauce), anyways, here is my take on Garden egg sauce.
