Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, boiled cocoyam and aubergine sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

See recipes for Cocoyam Soup, Boiled cocoyam and Aubergine sauce too. Boiled Okra and Eggplant with Bagoong Dipping Sauce can be described as simple and delicious. It is prepared by boiling the vegetables and then served with a dipping sauce composed of bagoong isda (fermented fish), chopped onion, and tomato.

Boiled cocoyam and Aubergine sauce is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Boiled cocoyam and Aubergine sauce is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have boiled cocoyam and aubergine sauce using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Boiled cocoyam and Aubergine sauce:

1. Prepare Cocoyam
2. Make ready Salt
3. Make ready Seasoning
4. Get Palm oil
5. Prepare Rodo
6. Get Tomato
7. Prepare Onion
8. Prepare Roasted mackerel fish
9. Take Crayfish

Slice the aubergines in half lengthways and place them in your steamer with the cut side facing up. Deglaze the pot with the soy sauce. Add the carrots, taro, broccoli, and eggplant to the pot. Pour in the coconut milk, water, coconut sugar, salt, and spices.

Steps to make Boiled cocoyam and Aubergine sauce:

1. Wash your cocoyam and put it inside the pot, add water, salt and allow to boil till the cocoyam is soft uptil the middle
2. Wash your pepper, tomato, and Aubergine (diced), place inside a nylon tie it and put untop the cocoyam Inside the pot. This is to allow it boil.
3. Wash and shred your fish, slice your onion and wash your crayfish and set aside
4. Once the cocoyam is done. Take out the pepper and Aubergine mixture from it. Pound the mixture if you have a mortal and pestle or just blend it roughly with a blender
5. In a pot add your desired quantity of palm oil, after it's hot enough add the sliced onion and fry till it's golden
6. Add the pounded/blended aubergine and pepper, fish, crayfish, salt and seasoning. Stir to incorporate the ingredients well
7. Cover the pot and allow the sauce to fry for 10 mins. The short period is because the aubergine and pepper had been boiled earlier
8. Your sauce is ready. Serve with your cocoyam or yam/sweet potatoes

Add tin tomatoes, bring to the boil. Then add tomato purée and a splash of soy sauce. Lower the heat, add basil and seasoning. Grab your individual pot, and start your layers, starting with a small amount of the tomato sauce mixture. Top that with slices of aubergine, then a thicker layer of tomato sauce.

So that’s going to wrap this up with this special food boiled cocoyam and aubergine sauce recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!