Ingredients:
Four to Five eggs (depending on size)
Fresh pepper
A large onion
Four to five large tomatoes
Frying oil (1/4 bottle)
Seasoning and salt
Nutmeg/tumeric
Nylon or tin for the cheese
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Process
Break the eggs into a bowl and add salt and nutmeg or turmeric (optional).The number of eggs to be used will depend on the intended size of the cheese and probably the number of persons to be served.
Whisk till it is smooth, then pour in a clean nylon or tin and boil in heated water. If using nylon, just tie it loosely at the tip before boiling.
Make your pepper paste. To achieve a more natural taste, you may not use blender rather try using the grinding bowl or a grinding stone.
Grind the pepper first,then the onion followed by the tomatoes. After grinding, add salt and seasoning to taste. Set aside.
Heat oil in the frying pan. When hot, add the already made pepper and tomato paste. Fry for four to six minutes. Pour the boiled egg cheese into the pan. Stir and fry for about three minutes. You should have your egg sauce cheese by now.
It can be served alongside steamed rice and fried plantain.
Our Cook
Oyeleke Ololade is a native of Ogbomoso in Oyo State. She currently runs AuntyLolade’s Kitchen in Ibadan as the CEO and chef. She graduated from University of Ibadan in 2017 where she studied guidance and counselling. Her brand identity is a unique blend of traditional cuisine with foreign ideas in creative yet considerate ways. “My whole kitchen idea started when I realised a lot of people don’t eat healthy and also they eat more processed food which causes more harm to the body, especially in this generation where people want quick response to everything.” Ololade’s Facebook and Instagram handle is @ AuntyLolade’sKitchen.
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