Nigerian Ogi Jollof with Soft-Boiled Eggs & Tomato-Pepper Sauce

How to Make It

1. 1

   Crisp the Plantain Chips

   Preheat your oven to 200°C (or use an air fryer at 190°C). Peel the unripe plantain and slice into thin rounds approximately 3mm thick. Toss lightly with a tiny pinch of sea salt and a brush of palm oil. Arrange in a single layer on a lined baking tray. Bake for 18–22 minutes, flipping halfway, until golden and crisp at the edges. Remove and set aside. They will firm up further as they cool.

   Tip: Unripe plantain has a significantly lower glycaemic index than ripe plantain, making it ideal for blood sugar management in diabetic and pre-diabetic individuals.
2. 2

   Blend the Tomato-Tatashe Base

   Place the tatashe, plum tomatoes, half the red onion, scotch bonnet, garlic, and ginger into a blender. Blend until smooth. Do not add water — the natural moisture of the vegetables is sufficient. Pass through a sieve briefly if you prefer a smoother sauce texture, though leaving it chunky preserves more fibre.

   Tip: Blending tatashe and tomatoes together creates a sauce naturally rich in lycopene and vitamin C — both powerful anti-inflammatory antioxidants important for heart health.
3. 3

   Cook the Tomato-Pepper Sauce

   Heat the palm oil in a wide, heavy-bottomed pan over medium heat. Add the remaining sliced onion and sauté for 3 minutes until softened and fragrant. Pour in the blended tomato-tatashe mixture and stir well. Add ground crayfish, turmeric, ehuru (if using), and black pepper. Cook uncovered on medium-high heat, stirring frequently, for 12–15 minutes until the sauce reduces, deepens in colour, and the raw smell of tomato disappears. Pour in the stock and stir to combine. Taste and adjust seasoning with minimal salt.

   Tip: The sauce is ready when the oil begins to float slightly on the surface and the colour turns from bright red to a deep terracotta — this is called 'frying the tomato' in Nigerian cooking and is essential for depth of flavour.
4. 4

   Soft-Boil the Eggs

   While the sauce cooks, bring a small pot of water to a rolling boil. Gently lower the eggs in using a spoon. Boil for exactly 7 minutes for a just-set yolk. Transfer immediately to a bowl of cold water and ice to stop cooking. Once cooled, peel carefully. Slice each egg in half lengthwise just before serving.

   Tip: Soft-boiled eggs retain more heat-sensitive B vitamins than hard-boiled eggs, and the semi-runny yolk adds richness without the need for dairy-based cream.
5. 5

   Prepare the Wara (Soy Cheese) Cream Drizzle

   Place the wara or firm tofu into a small blender or use a hand blender. Add 3–4 tablespoons of cold water and blend until completely smooth and pourable, similar in consistency to single cream. Season with a tiny pinch of salt. If too thick, add a little more water one tablespoon at a time. Set aside in a small pouring jug.

   Tip: Wara is a traditional Nigerian fresh cheese made from soybeans — it is high in plant protein and calcium, making it an excellent dairy-free alternative that supports lactating mothers and bone health.
6. 6

   Assemble the Bowls

   Divide the crisped plantain chips into four wide, shallow bowls. Ladle the hot tomato-tatashe sauce generously over the chips, ensuring every chip is partially coated but some retain their crunch at the top for textural contrast. Place two soft-boiled egg halves on top of each bowl. Drizzle the wara cream across the eggs and sauce. Finish with a scatter of finely shredded uziza or scent leaves.

   Tip: Serve immediately once assembled so the plantain chips retain some crunch. This dish is best eaten fresh — the contrast of crispy plantain, silky sauce, and creamy egg is the heart of the experience.
7. 7

   Serve and Garnish

   Garnish with the remaining thin-sliced raw red onion rings for a fresh bite and a sprinkle of extra ground crayfish if desired. Serve with a small side of sliced cucumber or fresh zobo hibiscus water to complete the meal nutritionally. This dish stands alone as a complete, balanced plate with complex carbohydrate, lean protein, healthy fat, and anti-inflammatory phytonutrients.

   Tip: For weight management goals, use slightly fewer plantain chips and increase the egg portion to two whole eggs per serving, boosting satiety with lean protein while keeping total carbohydrate load moderate.