Recipe of Boiled cocoyam and Aubergine sauce

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

Boiled cocoyam and Aubergine sauce is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Boiled cocoyam and Aubergine sauce is something that I’ve loved my whole life.

Cocoyam, Salt, Seasoning, Palm oil, Rodo, Tomato, Onion, Roasted mackerel fish. Cocoyam(Taro) is a common name for the corms and tubers of several plants in the family Araceae. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in African, Oceanic and Asian cultures.

How to Prepare Boiled cocoyam and Aubergine sauce

To begin with this recipe, we must prepare a few ingredients. You can cook boiled cocoyam and aubergine sauce using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Boiled cocoyam and Aubergine sauce:

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

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. Aubergine is ntropo or kanbuli (Nzema). There is also elankɛ ndɔma (Nzema) which quite literally translates to scrotum of cow. thanks Good work done. brothers and sisters lets add more infomation below are few vegetables kontomire (cocoyam leaves) kwawu nsosuaa/abeduru (sosomba/ Solanum. Vegan Chinese aubergine is a simple, naturally vegan dish that is easy to make and which makes for a very satisfying mid-week dinner.

Instructions

Steps 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

OPTIONAL: Place aubergine / eggplant pieces in a colander over a deep plate. Sprinkle liberally with salt and set aside for the salt to draw the bitterness out. Arrange the aubergines over a grill pan. 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.

As simple as that Easiest Way to Make Boiled cocoyam and Aubergine sauce

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

Print this page