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Stir Fried Grits (Tsakin Kanzon Tuwo)

14:19 Asmie's Kitchen 0 Comments

 


  Ingredients:

2 cups grits (Tsakin Kanzon Tuwo)

1 cup blended or red bell peppers & onion)

1 small sliced red bell pepper

1 cup spinach (thinly sliced) washed 

1 fresh fish (cut into medium size)

1 sliced onion

1 tsp curry powder

3 stock cubes

4 tbsp olive oil

3 tbsp sesame oil 

1 tsp thyme

1 tbsp ground scotch bonnetc, fresh curry, leaves 4 pieces of garlic, 1 piece of dried ginger

   Method

Crush the dried mush (busasshen kanzon tuwo) in a mortar. Don't grind it to powder. It should be lightly crushed into medium grits. Seive to remove the powder from the grits.

  Wash the grits to remove the stones, dirts, etc and drain in a strainer. 

  Place a medium pot on fire. Pour 2 cups of water. I used the measuring cup that comes in set, the big cup 250 ml. Which is equivalent to peak milk tin.

 Cover the pot añd allow to boil. Add the washed grits and stir. Cover the pot and cook till aldante (almost cooked) The water should absorb in the grits. If you added too much water, when the grits is almost cooked, drain the water in a strainer)

  Heat the olive oil and sesame oil in a medium pot. You can use any oil you have. Add the ground scotch bonnet, fresh curry leaves, garlic and dried ginger. Saute for a minute. Stir in the chopped or blended red bell peppers and onions. Stir fry for 5 minutes. Add the fresh sliced fish, a cup of water, spices and seasoning. Cover the pot and allow to cook. Then add the grits and stir fry. Be careful not to break the fish. Add the chopped spinach, sliced onion and sliced red bell pepper. Cover the pot and cook on low flame. Till the grits and vegetables i.e spinach, onion and red bell pepper are cooked. Or cook for 5 minutes. Open the pot and stir to combine the grits and the vegetables. 

 Serve alone or with sliced boiled eggs, shredded cabbage, lettuce, tomatoes and cucumber. Enjoy! © Asmie's Kitchen

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