Fried Rice with Soy Sauce
INGREDIENTS
1 cup of white rice
Soy sauce to taste
Vegetable oil
Mixed Vegetable
Cooked Shrimps
Chicken
6 Knorr cubes
Curry
Thyme
Salt
Seasoning salt
Bay leaves
Crushed peppers (the cute flaky red ones)
White Onions
Garlic Cloves
- Wash the Chicken and season with curry, thyme, salt, knorr cubes and cut onions into it. Leave to boil.
- In another pot wash rice with hot water to remove all the excess starch. Add salt, 1 knorr cube to give the rice taste and a little curry for color or turmeric if you prefer. (Same thing in my opinion). Don’t boil for too long, we don’t want our rice all mushy and soggy
- Cut up some onions and garlic and toss them in a wok with some hot oil for some flavor (smells amazing)
- When you can smell it, add the mixed vegetables (I usually pick out the long green ones, have no idea what they are.lol) 2 bay leaves, crushed flaky peppers and the cooked shrimps and season to taste using all the ingredients mentioned above.
- Add some soy sauce and cover the wok to let it simmer and a little chicken stock if you desire.
- The chicken should be soft by now, so take it out of the pot and stick it in the oven to grill on low heat.
- Drain the excess water from the rice and rinse it a little to remove any starch that might still be left in.
- Add rice to the mixed veggie sauce and mix thoroughly. Let it simmer for about 5-10 minutes and we are done! Don’t forget to take the chicken out of the oven.
Ayamatse (designer stew)
INGREDIENTS
1 green pepper bell
Beef 20 – 30 pieces
4 red scotch Bonnet peppers
Garlic cloves
Palm oil
Vegetable oil
1 purple onion
Curry
Adobo seasoning with pepper
Thyme
Knorr cubes
Salt
- Wash the meat and season with curry, thyme, salt, knorr cubes and cut onions and garlic into it. Leave to boil.
- Cut up green pepper, garlic cloves, bonnet peppers with seeds and remaining garlic cloves.
- Put them in the blender and blend(obviously lol)…You want to blend it in such a way that I comes out rough and chunky, so don’t blend it for too long cause itd go smooth.
- The meat should be soft now, so put in the oven to get a little brown.
- In a pot, put a mix of palm oil and vegetable oil and let it get very hot.
Tip : This is where you open the windows and turn on the fans so the smoke detectors don’t go off.
- When the oil is hot enough, (the palm oil will look darker) add in the blended chunky stuff lol and let it boil for about 30 minutes.
- Add seasoning to taste (i.e. Salt, Curry, knorr, adobo, thyme) and then add the meat. Leave to simmer for a bit and its ready.
- Serve with pounded yam or rice…I went with rice.
Stir fry rotini
INGREDIENTS
Rotini (this is my fave type of pasta)
1 red pepper bell
1 Green pepper bell
1 yellow pepper bell
1 white onion
2 garlic cloves
1 scotch bonnet pepper
Chicken breasts
Knorr
Curry
Salt
Dry pepper
Thyme
Seasoning Salt
Soy sauce
- Clean the chicken breast and add curry, thyme, knorr cubes and salt. Cut a bit of onions into it and leave to boil.
- I know this is weird > but wash the pasta.lol..i do that you don’t have to. Add a cap of oil, a cube of knorr and some salt and leave to boil.
- Cut up all three-pepper bells into little cubes and put in a bowl.
- Cut the onions, bonnet pepper and garlic and put in a diff bowl.
- When the chicken is cooked, cut it into cubes and put in a bowl too.
- And when the pasta is done too, rinse with cold water and leave in a strainer.
- In a wok, put some oil in and let it get hot, add in the onion, garlic and bonnet pepper and let cook.
- Then throw in the chicken pieces and colored sweet peppers
- Add the spices mentioned above and the soy sauce and some chicken stock and leave to simmer.
- The add the rotini in bit by bit and mix all the stuff together properly. Leave to simmer.
