Ingredients:
2 satchets of tomato paste
1 cup blended red bell peppers, onions
1 medium onion (cut into medium size)
2 tbsp grated ginger
2 tbsp grated garlic
1/2 cup grated scent & mint leaves
Fried beef & biscuit bones
2 stock cubes
1 tsp Asmie's Kitchen Curry powder
1 tsp basil
1/4 tsp ground all spice
1 tsp Asmie's Kitchen ground pepper
1/2 tsp Moroccan Spice
Salt to taste (optional)
1/2 tsp baking powder
1 -2 cooking spoon oil

  Method
In a small bowl, mix the tomato paste with some water, stir well make sure it's free from lumps.

  Pour in a medium pot and put on the fire. Add the blended bell peppers, onions, grated scent and mint leaves. Stir well. Add baking powder and stir. It will prevent the stew from being sour. Cook on medium heat till it boiled.

   Add the fried beef, biscuit bones, oil and stir occasionally till the stew is fried. Add some water like half cup. Add seasonings, spices and the diced onions. Stir, cook for 5-10 minutes. Or until the stew is cooked.

  Serve with White Rice and enjoy!
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All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

 Ingredients:
1/2 kg liver (thinly sliced)
2 large onions (diced)
5 large red bell peppers (cut into strips)
1 tbsp Caribbean rub
1 tbsp ground pepper
1 tbsp suya spice
1 stock cube
A dash of salt (optional)
1 tbsp ginger & garlic paste
4 tbsp oil

  Method.

  Preheat your oven.

 Mix all the marinate ingredients in a bowl.

Make slits on the liver. Use a brush and rub it all over the liver. Brush a baking pan with some oil. Arrange the liver in the baking tray. Add the diced onions and red bell peppers on the liver and roast for  15-25 minutes. Flip occasionally and fry the other side.
©Asmie's Kitchen
No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

  Ingredients:
1/2 bag spaghetti
1kg minced meat
3 cups tomato paste/puree
1 large chopped onion
1 tbsp minced garlic
1 egg
2 cups flour
2 tbsp chopped mint & scent leaves
1 tsp basil
1 tbsp allspice
1 tsp black pepper
3 stock cubes
Salt to taste
1 cup breadcrumbs
1/2 bottle oil
1 tsp Asmie's Kitchen Ground Pepper
 
  Method
Cook the spaghetti till aldente. Strain but don't rinse. Add some oil and toss; to prevent it from sticking. Set aside.
 
  Put the minced meat in a bowl. Add the egg, salt, some ground black pepper, breadcrumbs. Mix and mould into balls. Dip in flour one at a time and arrange in a tray.
  Heat 1/4 cup oil in a pan and fry the meat balls till golden brown. Pack and set aside.

  Heat the remaining oil used in frying the meat balls, if it's not enough add some more but not much, just a little. Add the chopped onions and minced garlic. Fry till the onions are almost transluscent.
 
  Add some water to the tomato puree/paste and stir. Pour the tomato puree inside the pot and stir. Add chopped mint and scent leaves, seasonings and spices. Stir. When boiled, add the meat balls, stir gently. Taste for salt and stock cube. If there is any need to add more, add but not much. Add the spaghetti and stir gently. You can use two cooking spoons to stir. Allow to cook for some minutes on low heat.
©Asmie's Kitchen
 All right reserved. No part of this recipe should be copied or transmitted in any kgrm or by any means without the consent of the copyright owner ©Asmie's Kitchen