Grits & Beans (Beans)

2 cups grits (Tsaki) washed and strained

1 cup beans (boiled)

1 cup blended tomatoes, red bell peppers & onions

1/2 kg cooked beef

2-3 stock cubes

A dash of salt (optional)

1 tsp curry

1 tbsp ginger & garlic paste

1/2 cooking spoon oil

1 cup chopped spring onions

  Method

Heat the oil in a pot. Fry the ginger and garlic paste for 30 seconds. Add the blended tomatoes, red bell peppers, onions and cooked beef and stir fry for 5-7 minutes. Pour water enough to cook the grits and beans. Season with salt, stock cubes, curry powder. Cover the pot and bring to the boil. 

  Add the grits and stir. Cook for 5 minutes. Then add the boiled beans and stir. When it's almost done, add the chopped spring onions. Cover the pot and allow to cook. Serve and enjoy! Note: you can add vegetables like carrots, green beans, etc. © 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 concept of the copyright owner © Asmie's Kitchen

Stir Fried Plantain & Veggies

This is a very simple and delicious meal. If you have leftover vegetables in your fridge and some Plantain especially green. Try this recipe, you will absolutely love it. It can be served as lunch or dinner with a cup of tea ☕ Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to like and subscribe to my YouTube Channel for more exciting recipes.

  Ingredients:

2 green plantains

2 big dry fish) smoke fish (deboned)

2 diced red bell peppers

2 diced onions

3 plump diced tomatoes

2 peeled & diced carrots

2 handuls of chopped spring onions

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

1 tbsp ground ginger, garlic, fresh curry & mint leaves

2 stock cubes

1/8 tsp cumin seeds

1 tsp thyme

Oil 

  Method

Slice the plantains and fry in hot oil till golden brown. Pack and set aside.

  Heat 1/2 cooking spoon oil in a pan. Sprinkle the cumin seeds and allow to splutter for 30 seconds. Add the ground fresh ginger, garlic, curry and mint leaves. Stir fry for 30 seconds. 

  Stir in the diced tomatoes, red bell peppers, onions, carrots and stir fry till the veggies are half way cooked. Now, add the deboned fish, seasoning and spices, stir and allow to cook for 5 minutes. Add the fried Plantain and stir. Add the chopped spring onions, give it a quick stir and allow to cook for 5 minutes. Stir Fried Plantain & Veggies is ready!© 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 concept of the copyright owner © Asmie's

Mofongo (Puerto Rican Green Plantain Dish)

Mofongo is a Puerto Rican green plantain dish mashed with other ingredients i.e butter, olive oil, salt & garlic. Served with sauteed veggies. There are other versions of mofongo where shrimp, chicken, etc are added to the dish. 

  If you are a Plantain lover, you will definitely love this! It's a most try, simple yet delicious 👌

  Ingredients:

4 green plantains

2 chopped red bell peppers

1 chopped green bell pepper

2 chopped onions

5 pieces of garlic (peeled)

1/4 cup chopped parsley

1 chopped scotch bonnet

Adobo seasoning

1/2 stock cube

Olive oil

1/4 tsp ground garlic

1/2 tsp ground black pepper

1 tsp butter/ margarine

Some salt

  Method

Heat 1 tbsp olive oil in a pan and fry the garlic till brown. Remove the garlic from the pan and mash in a mortar. Don't forget to switch off the fire.

  Add 1/4 cup olive oil in the pan you fried the garlic, if the olive is not enough add some more. Add the mashed garlic and stir. Stir in all the chopped vegetables i.e the red, green peppers, onions, scotch bonnet and stir. Season with stock cube, adobo seasoning, ground black pepper. Cook for 5 minutes on medium flame or till the veggies are cooked. Finally, add the chopped parsley and stir. Switch off the fire.

  Peel the green plantains and slice into medium size. Fry the green plantains in another pan. When fried, pack in a strainer. 

 Pound the fried plantains in a mortar with the butter/ margarine, a dash of salt, ground black pepper, ground garlic and 5 tbsps olive oil. Mash well with the pestle. Pack in a bowl and flip it upside down in a plate. Add the sauteed veggies at the side of the mofongo or on top and round the plate just like is in the picture. Enjoy! © 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 concept of the copyright owner © Asmie's Kitchen

Scrambled Tofu

This is a simple yet delicious healthy breakfast. If you are a fan of tofu, you will love it. Serve alone or with toasted bread and tea for breakfast. Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to like and subscribe to my YouTube Channel.

  Ingredients:

Tofu (fresh)

1 large chopped red bell pepper

1 diced onion

1 handful of chopped spring onions

1/2 tsp turmeric powder

1/4 tsp ground black pepper

1/4 tsp ground garlic

1 stock cube

1/2 cooking spoon oil

 Method

Crumble the tofu into small pieces in a medium bowl. You can use your hand or fork or masher to crumble the tofu. Set aside.

  Heat the oil in a medium pan. Add the crumbled tofu and stir fry for 5 to 7 minutes. Season with crushed stock cubes, ground black pepper, turmeric powder and ground garlic. Stir for few minutes and allow to cook for 5 minutes. Finally, add the diced onion, red bell pepper and spring onions.  Stir and cook for 5-7 minutes. 

 Scrambled Tofu is ready!© 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 concept of the copyright owner © Asmie's

Pumpkin Rice

Ingredients:

1 cup rice

2 cups peeled & diced pumpkins

2 deseeded & sliced red bell peppers

2 chopped onions

1 cup shredded cabbage

1/2 cup chopped spring onions

1 tbsp Asmie's Kitchen Curry Powder

Ginger & garlic paste

1 tsp thyme

1/2 tsp ground black pepper

1/8 tsp cumin seeds

3-4 stock cubes

1/2 cooking spoon oil

  Method

Parboil the rice till aldente, wash and strain. Set aside.

  Heat the oil in a pan. Sprinkle the cumin seeds, allow to splutter for 30 seconds. Add the ginger & garlic paste, onions and fry till the onions are translucent.

 Add the diced pumpkins, cover the pot and cook for 8-10 minutes or till halfway cooked. Seasoned with stock cubes and seasonings, stir. Add the shredded cabbage, red bell peppers and cook for 3 minutes. Pour 1 cup water and allow to boil. In goes the rice, stir well to combine. Add the chopped spring onions, stir. Cook for 5 minutes. Pumpkin Rice is ready! © 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 concent of the copyright owner © Asmie's Kitchen