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Garden Egg Sauce with Boiled Yam and Baked Mackerel
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Garden Egg Sauce with Boiled Yam and Baked Mackerel

1 hServes 4Nutri-Score B€€
from @the.adim.family16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • white garden eggs (washed, stems removed)Produce8 pieces
  • onion (peeled, roughly chopped)Produce2 pieces
  • hot pepper (deseeded, chopped)Produce1 piece
  • ground crayfish (ground)Fish30 g
  • palm oil (optional)Pantry30 ml
  • salt (to taste)Spices5 g
  • African yam (peeled, cut into chunks)Produce800 g
  • mackerel (cleaned, gutted)Fish2 pieces
  • vegetable oil (for brushing the fish)Pantry20 ml
  • black pepper (ground)Spices2 g

per serving

Nutrition

440kcal

Carbs
61 g
Proteins
20 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Saucepan
  • Stockpot
  • Baking tray
  • Oven
  • Colander

step by step

Method

  1. Blend the garden egg base

    • Combine the white garden eggs, onion, hot pepper and crayfish in a blender.
    • Blend to a smooth, thick purée.
    Step 1

  2. Cook the garden egg sauce

    • Pour the blended mixture into a saucepan and bring to a simmer.
    • Add the palm oil, salt and extra chopped onion.
    • Stir and cook until the sauce thickens and the raw taste is gone.
    Step 2

  3. Peel and boil the yam

    • Peel the African yam and cut it into chunks.
    • Rinse the chunks and place them in a pot of salted water.
    • Boil until fork tender, then drain.
    Step 3

  4. Bake the mackerel

    • Season the cleaned mackerel with salt and black pepper and brush with vegetable oil.
    • Place on a baking tray and bake at 200 °C until cooked through and golden.
    Step 4

  5. Serve

    • Serve the garden egg sauce with the boiled yam and baked mackerel.
    Step 5
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