Peppered Kpomo

Ingredients:
5 pieces Kpomo (scraped, cut & wash)
1 cup grated red bell peppers, onions & scotch bonnet
2-3 stock cubes
1 tsp Ajarsa curry
1/2 tsp Ajarsa Moroccan Spice
1 tbsp ginger & garlic paste
1/2 or 1 cooking spoon oil
2 tbsp ground curry & mint leaves
 
Method
Boil the kpomo till tender. You can allow the water to absorb in the kpomo or drain it when the kpomo is tender.
  Heat the oil in a pan. Add the ginger & garlic paste with the ground curry and mint leaves. Fry for 30 seconds on low flame. Add the grated red bell peppers, onions and scotch bonnet. Fry for 5 minutes. Add seasonings and spices. Stir for a minute. Add the kpomo and stir fry. Remove from the fire. Serve with rice or a lone.
© 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

Peppered Fish

Ingredients :
1/2 kg fresh fish (herring:shawa)
1 medium bowl diced red bell  peppers, spring onions & onions
1/2 bottle oil for frying
2-3 stock cubes
Salt to taste
1 tsp curry
1 tbsp ground curry & mint leaves
1/4 tsp Morrocan Spice
1 tsp Ground pepper
1 tbsp ginger-garlic paste

  Method
Cut and the fish. Arrange the fish on a rack.  Sprinkle some salt on it. Allow the water from the fish to drain.
 Heat the oil in a frying pan. When hot, add the fish and fry. Pack in an iron strainer.
  Heat 1 cooking spoon oil in a pan. Add the ginger- garlic paste, ground curry and mint leaves. Fry for 30 seconds on low heat. Add the diced red  bell peppers, spring onions and onions.  Fry for some minutes. Season with salt,  stock cubes, ground  pepper and spices. Fry for 5 more minutes  on medium heat.  Add in the fried fish and stir gently.Cover the pan and cook on low heat for 5-7 minutes.
  Serve alone or with Rice and enjoy!
(c) 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(c)Asmie's Kitchen