EGG SAUCE

Egg Sauce is made with eggs, tomatoes, peppers, onions, vegetable oil and a pinch of natural sweetener (maggi, knorr, royco, etc.)

Some people chose to add a handful of vegetables and fluted pumpkin (ugu) is always the most popular choice.

Egg Sauce in Nigeria is usually served with yam. That is why it’s sometimes called yam sauce. I seldom see people serve with rice. It happens though, but not often. The truth is that the sauce is delicious however you want to serve it.

This one is going to be easy. If you are new to making Nigerian foods and desires to start with the recipes that are easy, I would suggest you start here. This takes just about six different ingredients and the preparation time is less than 20 minutes.

I have also written a detailed article on how to make vegetable sauce for yam;you can look it up if that is what you need.

Ingredients | Serving 2

  • 3 eggs.
  • 2 spoons sliced pepper
  • Vegetable oil (200ml).
  • 2 cups of sliced fresh tomatoes.
  • Sliced pepper to taste.
  • 1 cup of sliced onions.
  • One cube of maggi or knorr.
  • Salt to taste.
  • 2 spoons of Sliced Green Peppers (optional)

There are actually two ways to do this. You can decide to use lots of tomatoes and just about 2 eggs. I used 3 egg and about two cups of sliced tomatoes, so there are more of eggs in this recipe. As evidenced in the image above.

You can use 4 cups of sliced tomatoes with just two eggs; it takes just the same steps to prepare.

I wanted to make this as simple as it can be. That is the reason for the step-by-step images below. I supposed it is a lot easier to make foods if you have an idea of what it should look like at every point in time.

How to Make Egg Sauce for Yam.

Slice your tomatoes, onions and peppers as you would find in the plate below. You can easily do this with a sharp knife and chopping board.

Set your frying pan on heat and add just 200ml of oil (vegetable or olive oil), allow one minute before adding the sliced tomatoes/onions/peppers. It is best if you have a non-stick frying pan. Allow this to fry for 10-15 minutes. Remember to always stir, you don’t want to end up with burnt tomatoes.

Once it is adequately fried, add salt to taste. Add half a cube of maggi or knorr also. It would end up looking like this. This is what you get when you are trying to make egg sauce for yam.

Beat the eggs in a separate plate. Add a pinch of salt to it and then pour on top of the frying tomato/onion/pepper combination. Allow a minute, and then stir. Try to break the crumbs into smaller sizes.

You can sprinkle a handful of fluted pumpkin (ugu) leaves if you like. Try to break further into tiny crumbs in order to achieve the kind of image above (as served above).

That is just how to make egg sauce for yam. I did say that you can also serve this sauce with rice, beans or even spaghetti. Please use the comment form below to tell me what you think about this recipe. I need a detailed feedback. Thanks.

How to Make Palm Oil Rice.

Palm oil jollof rice recipe is a very spicy rice cooked with red palm oil, it is very easy and quick to prepare. Palm oil rice (Native jollof rice) rice is a native staple in many Nigerian homes. Palm oil jollof rice recipe is almost similar to the popular Nigeria Jollof Rice made with vegetable oil. This delicious vibrant orange looking rice meal is usually cooked with some native ingredients (crayfish, dried or smoked fish) and then garnished with scent leaves (Basil). Palm oil jollof rice is sometimes refers to as concoction rice, native jollof rice, mtn rice or red oil rice. However, palm oil jollof rice is usually called Iwuk Edesi by the Efik people and Iresi elepo by the Deltan. The difference between this native or concoction rice and the almighty jollof rice is that, jollof rice is usually cooked with a mixture of tomato and pepper puree, while the native jollof rice is cooked with just palm oil and pepper puree as its base.

However, some specific leafy vegetables are required for the preparation of this native rice, these include the scented basil leaves or the Nigerian pumpkin leaves (Ugwu leaves), but other vegetables like spinach could be added as well. A typical Efik palm oil rice dish (Iwuk Edesi) is a one-pot meal; all the ingredients are added from the start before placing it on heat and it must be prepared with crayfish, smoked fish and scent leaf without these, the native rice is incomplete.

Palm oil is the number one ingredients in this native jollof rice, it gives the rice a vibrant orange colour, this oil is very healthy, it doesnt contain any cholesterol as opined by many. Palm oil has a distinctive smoky earthy flavour and because it is plant-based oil, it has good unsaturated fat and it is healthy for making soups like Edikaikong soup, Afangsoup and porridges such as yam and beans and plantain porridge.

There are different ways to prepare palm oil jollof rice recipe, you can choose to prepare this delicious meal with dried fish, smoked fish, ganda (soft cow hide kpomo) or with fresh prawns. Another way to prepare palm oil jollof rice is to cook it together with beans; this is also a great combination, it can also be made together with Irish potatoes, see how to make palm oil rice with potatoes and it can be made with sweet potatoes as well. Any type of rice such as brown rice (local rice) basmati rice or long grainrice can be used to prepare palm oil jollof rice or the native rice. The best way to enjoy this rice recipe is to pay it with ripe avocado or ripe bananas.

Palm oil jollof rice (native rice) Ingredients

  1. 2 cups of medium long grain rice
  2. 2-3 cooking spoons of palm oil
  3. 3 crushed Habanero peppers or Ata-rodo
  4. Garlic and ginger as needed(optional)
  5. 1 medium sized onion
  6. cup of chopped Basil or scent leaves
  7. 1 tablespoon dry grinded pepper or red chili flakes
  8. 2 tablespoons of ground crayfish
  9. 300g of kpomo (cow hide), cut into tiny pieces
  1. cup whole dry prawns, optional
  1. 1 large dry fish or smoked fish (or 4 small ones)
  2. 3 seasoning stock cubes
  1. 2 cups of meat stock or plain water.

Steps on how to prepare palm oil jollof rice (native rice) recipe 

  1. Add water to the rice and place on heat to boil for 5 minutes, then rinse and keep aside.
  2. Place a dry pot on heat and add enough palm oil to it, and heat it up for 3 seconds.
  3. Add onions and garlic, and then fry for 30 seconds.
  4. Add the kpomo (cow skin) and the dried fish to the content and stir.
  5. Add meat stock to it and season the content with seasoning cubes, crayfish, ginger and salt.
  6. Add the rice to the content and stir very well to combine, add more water to the rice if needed and taste for salt and adjust.
  7. Bring the rice to a boil and keep checking it from time to time to see the level of water. Meanwhile, pluck the basil from the stalk and shred into small sizes
  8. Once the rice is dried, add the chopped basil and stir very well.
  9. Leave the rice to cook for another 5 minutes on a low heat.
  10. Take the rice off from heat and serve it as you want.

Easy steps to prepare palm oil jollof rice (Native rice) recipe with pictures

1. Add water to the rice and place on heat to boil for 5 minutes to remove excess starch, then rinse and keep aside.

2. Place a dry pot on heat and add enough palm oil to it, heat it up for 3 seconds and start adding onions and garlic, and pepper to fryfor 30 seconds.

Frying of spices for palm oil jollof rice recipe

3. Add the kpomo (cow hide) and the dried fish to the content and stir and leave it to coo for 3 minutes.

Let thedried fish and the kpomo (cow hide) cook for an extra 3 minutes to infuse flavour

4. Add meat stock to it and season the content with seasoning cubes, crayfish, ginger and salt.

When the water starts to boil, add the parboiled rice into the content and give it a good stir

5. Add the rice to the content and stir very well to combine, add more water to the rice if needed and taste for salt and adjust.

6. Bring the rice to a boil and keep checking it from time to time to see the level of water. Meanwhile, pluck the basil from the stalk, shred the leaves into small sizes and keep aside.

Shredded Basil leaves: As the rice is bubbling, start dressing the basil (scent leaves)

7. Once the rice is dried, add the chopped basil and stir very well.

Adding of basil (scent leaves in plam oil jollof rice (native rice)

8. Leave the rice to cook for another 5 minutes on a low heat. after adding basil to it.

Cooking process of palm oil jollof rice (Mtn rice): Once the leaves have cooked, take the rice off from heat and serve it warm.

Serving of palm oil jollof rice in a plate, Food is ready.

Please try it and comment below. Love you’ll❤️❤️❤️🍛.

AKWA IBOM STATE CUISINE

Wow, it’s a beautiful day and we will be discussing about the various delicious meal we have in our beautiful state Akwa Ibom. We will be starting with EDIKANG IKONG SOUP. Trust me you won’t want to miss this, and good enough you can make it at your home and comfort zone by just following this steps. This is a soup of sliced pumpkin and water leaves with a rich variety of seafood and meat. Other important Ingredients for EDIKANG IKONG:

  1. Smoked Fish
  2. Crayfish
  3. pepper
  4. palm oil
  5. meat( Chicken, pork, goat)etc
  6. salt and a little water
  7. kanda
  8. Periwinkle
  9. Dry fish
  10. stock cubes
  11. onions
  12. waterleaves or Spinach
  13. Pumpkins

The food can be served with garri, foofoo( boiled cassava flour) Can be served with Rice, pastas and more.

Edikang Ikong is a vegetable soup that originated among the Efik-Ibibio people of Akwa Ibom state and Cross River state in southern Nigeria. It is considered to be a delicacy among some Nigerians, and is sometimes served during occasions of importance. Edikang Ikong is a very nutritious soup and expensive to prepare, and has been described as being mostly eaten by rich people in Nigeria.

HOW TO PREPARE EDIKANG IKONG SOUP

  1. Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible .
  2. Cut the Kanda, or beef or chicken etc and dry fish with two bulbs of diced onions and the stock cubes with as little quantity of water as possible
  3. when the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10mintute . The palm oil serves as the liquid in the Eddikang ikong  soup
  4. Add the periwinkle and water leaves and leave it to cook for another 5 mintier. You may have to cook for less time to avoid the leaves from being over-cooked.
  5. Now add the pumpkin leaves and salt to taste, stir the contents of the pot very well and turn off the heat. Cover the pot and leave it to stand for about 5 minutes
  6. Thats it, your delicious Edikan Ikong is ready. Try this now and thank me later😍😘.