Pokun Fish and Garden Egg Sauce
Spicy mashed garden egg stew with flaked Pokun fish, infused with palm oil, crayfish, and scent leaves, served hot with yam, plantain, or rice.
- 6 garden eggs (African eggplant)
- 400g Pokun fish (cleaned and cooked)
- 2 scotch bonnet peppers
- 1 medium onion (sliced)
- 1 tablespoon ground crayfish
- 1/4 cup palm oil
- 1 seasoning cube
- Salt to taste
- Scent leaves (optional)
- Cooker
- Cooking utensils
- Pot
STEP 1: Wash the garden eggs thoroughly and boil for about 10 minutes until soft. Peel and mash with a fork, then set aside.
STEP 2: Cook the Pokun fish with a little water, salt, and seasoning until tender. Cool and debone, flaking the flesh into small pieces.
STEP 3: Heat palm oil in a pan and sauté sliced onions until golden.
STEP 4: Coarsely blend the scotch bonnet peppers and fry in the pan for 5–6 minutes until the raw taste is gone.
STEP 5: Add mashed garden egg and stir well. Fry for another 5 minutes, stirring occasionally.
STEP 6: Add ground crayfish, seasoning cube, and salt. Mix thoroughly.
STEP 7: Gently fold in the flaked Pokun fish and simmer for 5–7 minutes to let flavors meld.
STEP 8: Stir in chopped scent leaves if using, and simmer for another minute.
STEP 9: Serve hot with boiled yam, plantain, or rice.
If you want, I can also convert your other Pokun fish recipes into this exact format for consistency across your collection. Do you want me to do that?
Enter cooking method here
