Boiled Plantain and Garden Egg Sauce
Boiled plantain with garden egg sauce is a simple Igbo dish from southeastern Nigeria. The plantain is only boiled, so its mild sweetness stays plain and works against the sauce. Garden egg, a small bitter-tinged African eggplant, is blended with garlic, ginger and cayenne, then cooked briefly in palm oil, which gives the sauce its deep orange color and savory, earthy flavor. It needs one blender and one pan.
Instructions
Put the peeled plantain in a pot of water and boil it for 30 minutes, until a knife slides in easily. Drain it and set it aside.
Blend the garlic, ginger, garden egg and cayenne pepper into a purée. Blend it as smooth or as coarse as you like.
Heat some palm oil in a non-stick frying pan. Add the purée and stir in the salt and seasoning cubes.
Cook the sauce for 5 minutes, stirring now and then, then serve it with the boiled plantain.
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