Chef's Pili-Pili African Garden Egg Stew (Vegan)
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Ingredients
- 2 tbsp vegetable oil
- 400g plum tomatoes tin, seeds and blended
- 50g green pepper, finely chopped
- 50g red pepper, finely chopped
- 1 tbsp coriander, finely diced
- 1 ½ tsp clove garlic, finely chopped
- 150g African garden eggs diced
- 2 tbsp Rumba lemon chilli sauce
- 1 ½ tsp sea salt and ground white sauce
Method
Heat the vegetable oil in a heavy pan.
Add all the ingredients and, stirring continuously, cook over a medium heat for 5-10 minutes. Serve this sauce over meat, fish or poultry.
African egg garden is a type of eggplant that is used as food crop in several countries in African. It is a small, white fruit with a teardrop or roundish shape that is valued for its bitterness.
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya