If you are a Nigerian and you have not tried egg sauce with yam, many Nigerians will say ‘ na lie”. A pidgin language for “ not true.” But, if you are a Nigerian and you say, I have not eaten a vegetable egg sauce with ugu leaves, many will stand to say, ‘ok, that might be true.’ But right here on this blog post, I beg to disagree, every true Nigerian who loves egg sauce must not miss out on this recipe.
Egg sauce is a dish which can be prepared in many ways. And the addition of ugwu (fluted pumpkin)leaves, which is very rich in iron, potassium and a good source of dietary fibre, gives it a whole new YUM taste that you will be glad you got introduced to.
So, all I am saying is… as you get to read this, get up and go make some Nigerian egg sauce with fresh pumpkin leaves. lol
4 easy Steps to making a perfect Nigerian egg sauce with ugu leaves- Fluted pumpkin leaves
• Heat up veg oil in a saucepan until it’s mildly hot. Add chopped onion and chopped bonnet. Stir fry for a minute or two
• Next, add the chopped tomatoes, salt, seasoning cube, curry, thyme. stir and leave to fry to close to 3-4 minutes
• Break the eggs into the pot and stir to incorporate into the mixture, allow it to set for 2 minutes.
• Add the thinly sliced ugwu leaves and stir with the content of the pot. Allow simmering for 3 minutes. Turn off the heat and serve with plantain, rice. potatoes or yam.