Ingredients:
5 eggs
3 potatoes (peeled & cut into cubes)
1 chopped onion
1 chopped red bell pepper
1 chopped green bell pepper
A dash of salt
1/4 tsp ground black pepper
A dash of chilli flakes
1 cup oil for frying
 
 Method
Sprinkle some salt in the potatoes. Heat the oil in a pan and fry the potatoes till golden brown. Set aside.
 Whisk the eggs with some salt and black pepper. Add the onions, red and green pepper and lightly whisk.
  Brush a non stick pan with some oil. Arrange the potatoes in the nonstick pan. Pour the egg mixture over the potatoes. Sprinkle some chilli flakes or ground pepper. Place on the fire. Cover the pan with a lid. Cook for some minutes. Then remove the lid use a plate and place it on top of the pan. Flip the Spanish omelette over the plate. Then return the omelette into the pan and cook for some more minutes. Until the eggs and onions, bell peppers are cooked. Remove from the fire. Cut into desired size and serve.
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 Ingredients:
2 fresh fish (herrings)
1/4 cup chopped mint leaves
A dash of salt
A dash of ground black pepper
3 tbsp olive oil
Juice of half lemon
1 tsp chilli pepper
1/2 tsp Caribbean Rub

 Method
 Make slits on the fish and wash the fish thoroughly.
Mix all the spices and seasoning in a small bowl. Rub all over the fish. Stuff some of the mint leaves in the slits. Marinate for 10-15 minutes.
  Heat the vegetable oil in a non stick pan till piping hot. Gently place the fish in the pan. Reduce the flame to medium. Cook the fish for 10/minutes. Then flip over and cook the other side for the same minutes. Remove the pan from the fire and remove the fish from the pan. Set aside.
 
  Steamed Green Vegetable
1 cup chopped moringa leaves (you can use spinach)
Salt and pepper to taste
1 diced onion
 
 
  Method
Place a medium pot on the fire. Add the moringa leaves, diced onion, salt and pepper. Steam it for 5 minutes. Don't add water. Serve with the fish and enjoy!
©Asmie's Kitchen.
All right protected. 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:
2 bananas
1 cup sugar
1 tsp vanilla flavour
1/2 cup melted margarine
1/4 cup cocoa powder
3/4 cup flour
A pinch of salt
1/2 cup peanut butter

  Method
Mash the banana in a bowl with a fork. Add the sugar, margarine, vanilla flavour and stir well with a whisk. Add the flour, cocoa powder, salt and stir well to combine.

  Grease a baking pan with 1 tbsp melted margarine preferably square shape pan. Dust some cocoa powder inside the greased pan. Pour in the mixture and smooth it with a spatula. Scoop in the peanut butter, leave an inch gap and stir lightly to form a zig zag design.

  Bake in a preheated oven for 25-30 minutes. Serve and enjoy!
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

 Ingredients:
1 1/2 large sweet potatoes (you can use Irish potatoes)
1/2 kg minced beef
1 large chopped onion
1 cup green peas
1 cup chopped carrots
1/2 cup broth
8 tbsp butter for cooking
Salt to taste
1 stock cube
1 tbsp ground black pepper
1 tbsp minced ginger & garlic
1/2 tsp oregano
1/2 tsp Moroccan spice

  Method
Peel potatoes and cut into cubes. Boil in salted water till cooked. Strain and set aside.
 
  Heat 4 tbsp butter in a pan till melted. Add the onions, minced garlic and ginger and carrots, stir occasionally till almost cooked. Add the green peas, stir and cook for some minutes. Add the minced beef, stir now and then till no longer pink. Season with salt, stock cube, ground black pepper and oregano. Add the broth and stir. Cook on medium flame. Don't allow the minced beef mixture to dry up. Set aside.
 
 Put the cooked potatoes in a bowl. Add some salt, a dash of ground black pepper and the remaining butter. Mash well with a fork.

  Spread the minced beef mixture in a baking pan. Then spread the mashed potatoes in the baking pan too on top of the minced beef mixture, rough the top of the potatoes with a fork.

  Preheat your oven and bake the Shepherd's Pie in the oven for 30 minutes or until the top of the potatoes is golden brown. Serve warm and 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 consent of the copyright owner ©Asmie's Kitchen

  Ingredients:
1 fresh fish (sardine)
1 tsp thyme
1 tsp Caribbean rub
2 tbsp Asmie's Kitchen Ground pepper
1 tsp Asmie's Kitchen Curry powder
1 tsp dried Rosemary leaves
1 stock cube
A dash of salt
3-4 tbsp olive oil
1 tbsp grated ginger
1 tbsp grated garlic
1 grated small onion
1 tbsp lemon juice
1 tbsp grated mint & curry leaves

  For the Sauce
1 cup grated bell peppers, onions
1 tbsp ginger & garlic paste
1 stock cube
A dash of salt
1 tsp curry


 Roasted Potatoes
 1 large sweet potatoes (peeled & cut into cubes)
1 tsp thyme
1 tsp curry
1 tsp dried rosemary leaves
A dash of salt
1 tbsp Asmie's Kitchen Ground Pepper
3-4 tbsp olive oil

  SAUCE

Method

Heat the oil in a pan. Add the ginger & garlic paste. Fry for a minute. Add the grated vegetables, seasonings and spices. Fry till cooked. You can add some water if it's too thick. Remove from the fire and set aside.


  GRILLED FISH

  Method
Remove the fish intestines, etc. Wash the fish with lemon water; add drops of lemon juice in a bowl of water and wash the fish thoroughly. Put in a strainer.
   Get a medium bowl. Add all the fish ingredients in the bowl. Mix well with a fork.
  Make slits on the fish. Rub the marinate in and on the fish with a brush or hand. Preheat your oven and grill the fish for 5 minutes. Bring the fish out from the oven. Rub the sauce in and on the fish. Return it to the oven and grill for 25-30 minutes.


 ROASTED POTATOES

  Method

Rub some oil in a baking pan. Mix the potatoes, spices, seasonings and olive oil in a bowl. Toss well to combine. Preheat your oven. Roast in the oven for 30-35 minutes.
©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:
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 cup milk
3 tbsp lemon zest
4 - 5 tbsp lemon juice
2/3 cup sugar
1 tbsp apple vinegar
Melted Chocolate

  Method
In a mixing bowl. Pour the flour, salt, baking powder, sugar and mix with a whisk. Add the milk, oil, apple vinegar,  lemon juice, lemon zest and mix well.
  Grease the baking pan. Pour the batter and bake in a moderately preheated oven till golden brown. Drizzle some melted chocolate on top, cut to your desired size and serve. Can serve with a chilled juice or drink 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:
2 cups millet (gero)
2 tbsp yeast
1/2 cup grated onions
1 stock cube
Salt to taste
Oil for frying

 Method
Wash the millet thoroughly with clean water several times to remove the stones and other dirts. Pour some water and allow to soak for 3 hours or so. Add yeast and grind in a grinder or take it to the mill. Add some water not much. Add the stock cube, salt, grated onions and stir.
  Heat the iron ware and clean the holes with a serviette. But dip it in oil first. Allow the iron ware to start piping hot. Add tbsp of oil in each hole. Add a scoop or 2 of the ground millet paste. Fry and flip over the other side with an iron spoon and fry. Spread a clean newspaper in a cooler and put in the wainar gero. Repeat the process with the remaining millet mixture.

  Vegetable Soup
Ingredients:
1/4 kg beef (cut into medium size)
1 bunch ugu leaves (chopped)
1 cup groundnuts (ground)
1 cup palm oil
1 cup blended tomatoes, red bell pepper & onions
2 stock cubes
Salt to taste
2 tbsp Asmie's Kitchen Suya Spice
1 tbsp ginger & garlic paste
1/2 tsp ground nutmeg
2 tbsp chopped curry & mint leaves
1 tsp Moroccan soup
1 tbsp thyme

  Method
Put the beef in a medium pot and place on the fire. Add few cups of water. Add the ginger and garlic paste, some salt, thyme and ground nutmeg. Cover the pot and allow to cook till the beef is almost tender. Add the blended tomatoes, red bell peppers and onions. Cook for 5 minutes. Add the palm oil, stir fry for some minutes. Add in the ground groundnut, stir fry. Add 1/2 or a cup of water, seasonings and spices. Cover the pot and allow to cook till thick. If it's watery, make a paste with a tbsp of corn flour and some water and add it in the pot of soup. Add the chopped ugu leaves and stir. Reduce the flame to low. Don't over cook the vegetable.
 Serve with the Wainar Gero.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen