Ingredients:
Garden eggs
Red oil
Crayfish
Ogiri okpei, ogiri isi (igbo) or Dawadawa
Pepper
Scent leaves
Smoked fish
Seasoning
Salt
Water
Method 1
Remove the stalk from the garden eggs, wash and grind them in a blender. Grind thoroughly to form a smooth paste then set your red oil on fire. Heat it till it's bleached or if you prefer just heat it till it's hot. I like to bleach it because it gives a different taste from the ordinary hot red oil.
Add the blended garden eggs and fry till most of the water in it is dried up. Wash the smoked fish with warm water and salt and add to the sauce. Add a little water to it to adjust the thickness to your preference then add your ground crayfish, okpei, pepper, seasoning and salt. Lastly add the scented leaves and allow to simmer for a few minutes and turn off the heat.
You can serve with boiled yam, plantain or rice.
Method 2
Boil the garden eggs till it cooks well and becomes soft. Peel off the light back from it and discard. Pound the garden eggs in a mortar or just use your blender. When a smooth paste is formed, put it in a pot and boil. Add a little water, red oil, okpei, pepper, smoked fish, crayfish and the scented leaves and seasoning.
(I have to state that I don't use smoked fish, crayfish and the scented leaves when I prepare the sauce using this second method.)
Method 3
The only extra ingredient here is fresh tomatoes. Use the first method here but fry the garden eggs and tomatoes together. The taste is mind blowing!
This is what mine looks like using the first method.
