Obe-Onigba (Garden Egg Sauce) is a traditional Nigerian recipe for a classic stew of garden eggs or aubergines (eggplants) in a chilli and tomato base that's served as an accompaniment or over rice. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Obe-Onigba (Garden Egg Sauce).
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Ingredients:
1Kg garden eggs, cubed (substitute aubergines or courgettes if not available)
1 large onion
1 kg fresh tomatoes
lOOg fresh chillies
4 tablespoon tomato purée
150ml palm oil
salt to taste
Method:
Slice the onions then grind along with the tomatoes and chillies in a large pestle and mortar or a food processor until you have a rough paste. Heat oil in a pot and fry the paste for 10 minutes. Add the tomato purée and stir-in then cook for 5 minutes until well blended. Finally add the garden eggs and allow to simmer gently for 15 minutes.
Serve immediately with boiled rice or yam and fried fish.
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