Boiled cocoyam and Aubergine sauce
Boiled cocoyam and Aubergine sauce

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, boiled cocoyam and aubergine sauce. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Boiled cocoyam and Aubergine sauce is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Boiled cocoyam and Aubergine sauce is something that I have loved my whole life.

See great recipes for Ofe Nsala w/ Chicken, Cocoyam Soup too! Cocoyam Salt Seasoning Palm oil Rodo Tomato Onion Roasted mackerel fish Crayfish Steps. Wash your cocoyam and put it inside the pot, add water, salt and allow to boil till the cocoyam is soft uptil the middle.

To get started with this recipe, we have to first prepare a few ingredients. You can cook boiled cocoyam and aubergine sauce using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Boiled cocoyam and Aubergine sauce:
  1. Take Cocoyam
  2. Prepare Salt
  3. Prepare Seasoning
  4. Get Palm oil
  5. Get Rodo
  6. Prepare Tomato
  7. Take Onion
  8. Make ready Roasted mackerel fish
  9. Take Crayfish

All round the world there are so many different varieties of aubergines - long, round, purple, green - so keep your eyes peeled and try cooking them all. Put some water in a pan and bring it to the boil. Slice the aubergines in half lengthways and place them in your steamer with the cut side facing up. Add tin tomatoes, bring to the boil.

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

Then add tomato purée and a splash of soy sauce. Lower the heat, add basil and seasoning. Grab your individual pot, and start your layers, starting with a small amount of the tomato sauce mixture. Combine the soy sauce, mirin, rice wine vinegar and sugar then add the garlic and spring onions and set aside. In a large pan, warm enough sunflower oil to cover the aubergine.

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