Garden Egg Sauce

Preparation

1. Heat the red palm oil in a large pot over medium heat for 2-3 minutes until thin and pourable, then add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic, ginger, and hot pepper if using, cooking for 1 minute until fragrant.
2. Add the cubed beef or pork to the pot with the oil and aromatics, stirring gently to coat with oil. Cook for 8-10 minutes over medium heat until the meat begins to release its juices and becomes fragrant. Add the smoked or dried fish and cook for 2 minutes while stirring.
3. Add the water, salt, and black pepper to the pot, stirring well to combine. Bring to a boil, then immediately reduce heat to low, cover with a lid, and let simmer for 20-25 minutes until the meat is tender and the broth is well-flavored.
4. Add the diced garden eggs to the pot, stirring gently to distribute evenly throughout the broth. Bring back to a simmer and cook uncovered for 15-20 minutes until the garden eggs are very soft and beginning to break down, creating a thick, chunky sauce. The garden eggs will release their liquid and help thicken the sauce naturally.
5. Stir the sauce occasionally to prevent sticking and to help break down the garden eggs slightly. The finished sauce should be thick, glossy, and unified in color from the palm oil and garden eggs. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot alongside boiled plantains, yams, or rice.