Egg sauce is a versatile dish which can be prepared in different ways. Addition of freshly chopped Fluted pumpkin leaves is one of the various ways to enjoy this sauce. It adds a tasty twist to the normal egg sauce while nourishing your body with the mixture of vegetables. Pumpkin leaves which is also added during the preparation of Egusi soup, Ogbono Soup, Okra Soup, Edikaikong soup, Efo Riro and a host of others is packed with nourishing vitamins such as Vitmains A, E, B5 and minerals such as potassium & magnesium. it is also rich in dietary fiber, anti-oxidants such as Beta-carotene & Alpha Carotene which helps slow down aging process, Eliminates free radicals responsible for cancerous growths e.t.c. Beta-carotene in the pumpkin leaves also helps restore skin damage caused by the sun while Alpha-carotene helps reduce the risk of developing cataracts, Folic Acid and Iron helps boost blood formation thereby reducing the risk of Anemia.
Nigerian Vegetable sauce recipe
•Prep time: 15 minutes
•Cook time:10 minutes
•Total time: 25 minutes
•Misc: Serve Hot
• ½ cup Vegetable oil
•3 Scotch Bonnet pepper (Red/yellow)
• 2 Red Onion
•5 Plum Tomatoes
• 1 Seasoning cube, crushed
• 1 tsp. Curry powder
• ½ tsp. Thyme
• 2 Eggs
• 350g Fluted Pumpkin leaves "Ugwu"
Step 1: Chop the Scotch bonnet pepper, Onions, Tomatoes, Pumpkin leaves "Ugwu" separately......Set aside.
Step 2: Heat the vegetable oil till hot. Add the Chopped onion and
pepper, Stir-fry for 1 minute. Add the chopped tomatoes, Salt to taste, Crushed seasoning, curry powder, thyme. Leave to fry for 3 mins while stirring occasionally.
Step 3: Break the eggs into the pot and stir to incorporate
the mixture. Leave for 3 minutes while stirring occasionally.
Step 4: Add the chopped pumpkin leaves and stir. Leave to
simmer for 3 mins.
Turn off the burner and serve with Yam, Plantain, Rice, Irish or sweet Potatoes
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How to make Sunny Side Up Eggs – The Nigerian way. You will notice the sauce is very juicy, I didn’t have to add extra water, the green released it’s natural juices and since I was eating it with local rice, it was perfect
I use the soft chicken (cockerel or rooster) for this sauce because the sauce tastes better with it. While that is cooking, mix the corn flour/starch with a small quantity of water to get the consistency of evaporated milk
The problem for me is this-How do I reduce my portion size without having to eat my hand in hunger. I have another recipe for VegetableSauce, but I feel this one is more substantial, ie you can eat this as a meal, and be stuffed
In a frying pan, heat the Vegetable oil/butter till hot then reduce the burner to medium heat. Pour the egg mixture into the pan and stir gently to in-corporate with the fried tomatoes, onions and pepper
• ½ cup Vegetable oil. Tomato eggsauce and Eggsauce are prepared with the same ingredients but in different proportions with the first having more of tomatoes than eggs and the second having more of eggs than tomatoes
Have the vegetables [pumpkinleaves and water leaves] washed properly ensuring no sand particles is left in them, preferably wash the leaves after cutting in a bowl full of water with a sieve, dip sieve in the bowl with the leaves inside, also have tap water run directly on the leaves while you shake rinsing them properly and set aside