Garden Egg Sauce with Cashew Nut
Garden Egg Sauce with Cashew nut is how I am starting the year.The Christmas and New Year entertainment is over and so is the variety of foods that came with it. I am switching gear immediately to a simpler less expensive dish, Garden Egg Sauce with Cashew nut.
I ate so much food and meats during the holiday, that I really need a break at least from meats for the next few days. For some reason, I am not doing all the new year resolution story . The plan to detox then go on some diets which will be ditched before the end of the first quarter. Rather I have opted to continue to maintain a healthy life style like I did last year and sure enough the one or two kilos I gained over the holiday will drop naturally. This is how come I am starting this year with Garden Egg Sauce with Cashew nut. It’s just better and easier to keep the whole eating and food matter simple.
Whilst at the market the other day, the white garden egg caught my attention and immediately I knew that this was going to be one of my go-to vegetables for the no meat dish. Roasted cashew nut is also a food item I like a lot and with its thickening property, this was what I needed to pair with the garden egg. The next challenge was how to bring some “umph” to the dish, and I settle for good old Onion. This time it had to be slightly burnt and this really took this simple dish to a whole new level.
So let’s kick off the year on a simple note. Tasty dishes don’t have to be expensive. I will continue to explore and share with you such simple dishes as this Garden Egg Sauce with Cashew nut with half ripe Plantain during the year .
I wish you a Happy and healthy New Year.
Recipe for Garden Egg Sauce with Cashew nut
Ingredients
4-5 pieces White Garden Egg
4 tablespoons roasted Cashew nuts (ground)
1 small Onion
Yellow and Red scotch bonnet Pepper to taste
2 cooking spoons Vegetable Oil
Chicken seasoning to taste
Salt to taste
Method
1. Wash and steam garden egg till soft. Mash into a rough paste and set aside.
2. Soak about 3/4 cup cashew nuts in about 1/4 cup water for about 5 minutes and pound or mash into a rough paste.
3. Chop the onion and pepper and set aside.
4, Heat the oil till hot and fry the onion and pepper till the onion is brown on the edges.
5. Add the cashew nut paste and seasoning and cook for a few minutes as the cashew usually thickens quite fast.
6. Add the garden egg, stir and correct the seasoning. Cook for 1-2 minutes to allow the cashew nut mix well with the garden egg.
7. Serve with boiled half ripe plantain.
