Riki Eats 2: Seafood Trips with Mama

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Whilst visiting family, I was pleased to find some African Garden Eggs in the fridge. It took me back to my roots; these babies, sautéed into a Spicy Tomato Sauce and served with Boiled Yam – it is a true depiction of love made edible. I mentioned this to Mama Riki at the perfect time, we had both been craving Seafood too. So, we decided that she was making us dinner and took a trip to find some Fresh Seafood in London; I can not explain the instant joy. Do you know that food tastes 10x better when it’s been cooked for you? [Source: My Brain lol]. 

Instead of a review, I have a treat for you! Mama Riki’s simple recipe for African Garden Egg Sauce; all I did was observe, banter and eat. So here we are, Episode 2 of Riki Eats: Seafood Trips with Mama. 

Serves 4

Meal Prep: 15 mins

Cooking Time: 20 – 30 mins


Question Time


What is an African Garden Egg?

There are many varieties of Garden Egg, but the white variety is popular among Asian and West African families. The fruit has a delicious and slightly bitter flavor; it is versatile and can be eaten raw, boiled or sautéed.

African Garden Egg (worldcrops.org, Photo by Frank Mangan)
Source: worldcrops.org, Photo by Frank Mangan

Where can I buy African Garden Eggs or Yam? 

Mama Riki purchased her goods from Ades Cash and Carry; an African Food Wholesale Distributor based in London. You can also find Garden Eggs or Yam in most African or Asian food shops near you. If you have limited access, an alternative could be Aubergines and Potatoes [but I can not lie, it is really not the same experience].

Could this be made as a Vegan/Vegetarian Option?

Most definitely! The African Garden Egg sauce is actually Vegan/Vegetarian-friendly, we just added Jara by tossing in the Seafood Goodies we found from the trip to SeeWoo Cash and Carry; an Oriental Food Wholesale Distributor [Jara; a Nigerian slang, it means ‘to add extra’]

How to make African Garden Egg Sauce? 


INGREDIENTS:

  • A handful of African Garden Eggs [Alternative: Aubergines]
  • 2 tins of 400g Plum Tomatoes
  • 1 Scotch Bonnet [This depends on how much you can tolerate Pepper, Mama Riki used 3 Scotch bonnets because we love the heat]
  • 2 Sweet Red Pointed Peppers [Alternative: Red Bell Peppers]
  • 1 White Onion
  • Sunflower or Vegetable Oil
  • Palm Oil [It is a popular ingredient in many Nigerian dishes. Although an edible Vegetable Oil; it is incredibly controversial for environmental reasons. Alternative: Vegetable, Sunflower or Rapeseed Oil]
  • Seasoning; Salt, Thyme, Curry, and Knorr Seasoning Cubes* [*Optional]
  • To Serve; Boiled Yam and Plantains [Essential. Alternative: Potatoes]
  • Seafood Goodies; Raw Black Tiger Shrimps, Raw Jumbo King Prawns, Raw Baby Squid, Raw Baby Octopus, and Grilled Croaker Fish [Optional, maybe we overdid the Jara lol]

MEAL PREP:

  • For the African Garden Eggs, rinse and put into a saucepan filled with boiling water to cover the eggs.
  • Season the Garden Eggs with half a tsp of Salt and parboil for 10 minutes on medium heat.
  • For the Tomato Sauce, blend in a food processor; Plum Tomatoes, Scotch Bonnet, Sweet Red Pointed Peppers, half of the White Onion [slice the rest of the White Onion] and set both aside.
  • When the Garden Eggs are fully cooked [i.e can easily be pierced with a fork]; drain, de-stem, mash the eggs with a fork into a mushy consistency and set aside.

P.S: We started cooking the Yam and Plantains as Mama Riki started making the sauce. 

METHOD:

  • Heat half a mug of your choice of Vegetable Oil in another saucepan, fry the sliced white onions for 3 mins on medium heat with 1 tsp curry powder and 1 tsp thyme.
  • Next, add in the processed Tomato Sauce and fry for 10 – 15 mins on medium heat [stirring continuously to avoid burning the sauce].
  • [Optional] At this point, we added in the Seafood Goodies to cook with the Tomato Sauce.

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Watch FULL IGTV video by searching @RikiCooks on Instagram or clicking here

  • Next, add; 1 tsp salt, 2 Knorr Seasoning Cubes*, the cooked Garden Eggs, mix, taste, and cover to cook on medium heat for 7 – 10 mins. Leave to sit for a minute then serve.

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TO SERVE:

You can serve it with pretty much anything. Mama Riki chose to serve it with Boiled Yam and Plantains. I ate, enjoyed and slept. I hope you try out this recipe, as it is a staple if you are seeking bursts of West African culture.

Watch and please share by tagging @RikiCooks, #RikiEats on Social Media; the short video experience of Seafood Trips with Mama Riki below:

Screenshot 2019-07-13 at 20.53.14

Please share your thoughts with me, or if you need any help or further tips for this recipe, please leave a comment below or message me on Instagram: RikiCooks. 

 

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