Ingredients:
1 pack noodles
2 eggs
1 large onion (diced)
1 cooking spoon grated bell peppers & onions
2 diced garden eggs
1 tbsp ginger & garlic paste
1 tbsp chopped scent & mint leaves
1 tsp curry
1 tsp Moroccan Spice
1/2 cooking spoon oil

  Method
Parboil the noodles with a tbsp of oil and strain.

  Heat the oil in a pan. Add the ginger- garlic paste, scent & mint leaves. Fry for almost a minute. Add the grated bell peppers and onions, stir fry for 2-3 minutes. Add the diced garden eggs, diced onions, seasonings and spices. Stir fry. Break the eggs and allow to set then scramble.
  Add the parboiled noodles and stir fry. Allow to cook on low heat. Remove from the fire and serve warm.
©Asmie's Kitchen
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 cup garden egg
3 cups blended tomatoes, bell peppers & onions
1 diced onion
2 fresh fish (sliced)
1 cooking spoon oil
3 stock cubes
Salt to taste
1 tbsp ginger & garlic paste
2 tbsp chopped scent & mint leaves
1 tbsp Asmie's Kitchen Curry
1 tbsp Asmie's Kitchen Ground pepper

  Method
  Wash the garden eggs and boil. Peel the garden eggs and cut into medium size. Grate in a grater or pound in a mortar. Set aside.

Heat the oil in a pan. Add the ginger & garlic paste, chopped scent and mint leaves. Stir fry for almost a minute. Add the blended tomatoes, bell peppers and onions. Add the diced onions, fry for at least 5 minutes on medium flame. Add the grated garden eggs, stir fry occasionally for 5-7 minutes.
   
Add 1/2 cup of water, seasonings, spices and the sliced fish. Stir gently. Cover the pot and cook on medium flame for 5-7 minutes. Remove the pot from the fire and serve with rice or food of your choice.
©Asmie's Kitchen
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 whole chicken (Cut the middle & remove the intestines, etc)
1 tbsp Asmie's Kitchen Ground Pepper
1 tsp dried rosemary
2 stock cubes
Salt
1 tsp Asmie's Kitchen Ground Ginger
1 tsp Asmie's Kitchen Curry
1/2 tsp paprika
A dash of all spice
1 tsp thyme
1 tbsp crushed garlic
1/4 tsp ground black pepper
1 satchet onga stew
4 tbsp oil

  Method
Wash the chicken and keep in a strainer; so that the water from the chicken will strain.

  In a medium bowl. Add the oil and all the spices and seasonings. Stir well.
 Use a Kitchen brush to rub the marinate all over the chicken. Marinate for 1 hour. Preheat oven and roast the chicken for 30 - 45 minutes if it is broiler. You can flip the chicken and continue roasting.
©Asmie's Kitchen
 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 or 1 1/4 cups of peanut (groundnut)
1 1/2 cups of sugar
A dash of ground ginger (optional)
A dash of ground cardamom (optional)

  Method
Place a medium pot on the fire. The flame should be low. Add the sugar. Don't stir allow it to start dissolving. When it has started turning into light golden brown. Stir gently and allow to melt. Stir to make sure there are no lumps. Add the peanuts little at a time; stirring till you exhaust the peanuts.

  Rub some oil in your palms. Scoop the peanut mixture and quickly mould into balls. If the sugar cools down. You won't be able to mould it into balls. You have to heat it again, when the sugar sugar melts, then you can mould into balls.

 As you mould into balls, arrange the peanut balls in a tray. Leave a little space between to avoiding sticking with one another. Allow to cool. Enjoy your crunchy peanut balls.
©Asmie's Kitchen
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