The long-promised round up of garden egg posts.
Delayed by a serious bout of the ‘flu which kept me off work, off play and unable to present the compilation when I planned. I’m still a bit weak.
Only a few more additions to the pickles, and chutneys and sauces.
I ‘made’ a new chutney from sweet, ripe plantains, boiled and combined with the green eggplant chutney, and spiced with rings of red hot chili peppers.
I liked the result with many flavours: sweet, soft, spicy.
I attempted a quick stir-fry of garden eggs and green beans, flavoured with a green Thai curry sauce. With rice, for lunch – it was very well received.
Looking forward to sharing ‘the food streets’ of October and Nigeria with you.
Recipe links
The Classic: Nigerian Garden Egg Sauce
The Experimental: Nigerian Garden Egg Chutney
The Easy: Quick Pickled Garden Egg Slices
The Vibrant: Garden Eggs with Crushed Peanuts, Red Chilies & Cilantro
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