Ingredients:
2 satchets of tomato paste
1 cup blended red bell peppers, onions
1 medium onion (cut into medium size)
2 tbsp grated ginger
2 tbsp grated garlic
1/2 cup grated scent & mint leaves
Fried beef & biscuit bones
2 stock cubes
1 tsp Asmie's Kitchen Curry powder
1 tsp basil
1/4 tsp ground all spice
1 tsp Asmie's Kitchen ground pepper
1/2 tsp Moroccan Spice
Salt to taste (optional)
1/2 tsp baking powder
1 -2 cooking spoon oil

  Method
In a small bowl, mix the tomato paste with some water, stir well make sure it's free from lumps.

  Pour in a medium pot and put on the fire. Add the blended bell peppers, onions, grated scent and mint leaves. Stir well. Add baking powder and stir. It will prevent the stew from being sour. Cook on medium heat till it boiled.

   Add the fried beef, biscuit bones, oil and stir occasionally till the stew is fried. Add some water like half cup. Add seasonings, spices and the diced onions. Stir, cook for 5-10 minutes. Or until the stew is cooked.

  Serve with White Rice and enjoy!
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 Ingredients:
1/2 kg liver (thinly sliced)
2 large onions (diced)
5 large red bell peppers (cut into strips)
1 tbsp Caribbean rub
1 tbsp ground pepper
1 tbsp suya spice
1 stock cube
A dash of salt (optional)
1 tbsp ginger & garlic paste
4 tbsp oil

  Method.

  Preheat your oven.

 Mix all the marinate ingredients in a bowl.

Make slits on the liver. Use a brush and rub it all over the liver. Brush a baking pan with some oil. Arrange the liver in the baking tray. Add the diced onions and red bell peppers on the liver and roast for  15-25 minutes. Flip occasionally and fry the other side.
©Asmie's Kitchen
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

Spaghetti and Meat Balls is a simple yet delicious lunch or dinner. Spaghetti and Meat Balls cooked in tomato sauce. So yummy and satisfying. It's a must try.

  Ingredients:
1/2 bag spaghetti
1kg minced meat
3 cups tomato paste/puree
1 large chopped onion
1 tbsp minced garlic
1 egg
2 cups flour
2 tbsp chopped mint & scent leaves
1 tsp basil
1 tbsp allspice
1 tsp black pepper
3 stock cubes
Salt to taste
1 cup breadcrumbs
1/2 bottle oil
1 tsp Asmie's Kitchen Ground Pepper
 
  Method
Cook the spaghetti till aldente. Strain but don't rinse. Add some oil and toss; to prevent it from sticking. Set aside.
 
  Put the minced meat in a bowl. Add the egg, salt, some ground black pepper, breadcrumbs. Mix and mould into balls. Dip in flour one at a time and arrange in a tray.
  Heat 1/4 cup oil in a pan and fry the meat balls till golden brown. Pack and set aside.

  Heat the remaining oil used in frying the meat balls, if it's not enough add some more but not much, just a little. Add the chopped onions and minced garlic. Fry till the onions are almost transluscent.
 
  Add some water to the tomato puree/paste and stir. Pour the tomato puree inside the pot and stir. Add chopped mint and scent leaves, seasonings and spices. Stir. When boiled, add the meat balls, stir gently. Taste for salt and stock cube. If there is any need to add more, add but not much. Add the spaghetti and stir gently. You can use two cooking spoons to stir. Allow to cook for some minutes on low heat.
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 All right reserved. No part of this recipe should be copied or transmitted in any kgrm or by any means without the consent of the copyright owner ©Asmie's Kitchen

  Ingredients:
10 Irish potatoes (peeled & cubed)
1 sliced onion
6 eggs
1 handful of chopped spring onion
Salt to taste
1 tsp ground pepper
A dash of ground black pepper
1 tsp Moroccan spice

 Method
Boil the potatoes till aldante (almost cooked). Strain the water from the potatoes. Rub some oil in a glass baking pan or any pan you have. Arrange the boiled potatoes in the glass baking pan. Whisk the eggs with some salt, Moroccan spice and black pepper. Pour the whisked eggs all over the potatoes. Arrange the sliced onions. Sprinkle the ground pepper. Bake in a preheated oven for 25-30 minutes. Or till the potatoes are golden brown. Sprinkle some chopped spring onions and serve warm.
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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 rice (parboiled)
1/2 cup chopped moringa leaves
1 diced onion
1/2 cup peas
3 diced carrots
2 tbsp chopped mint and curry leaves
1 handful of chopped spring onions
2 stock cubes
Salt to taste
1 tsp Moroccan spice
1 tsp turmeric
1 tsp Asmie's Kitchen Ginger
1 tsp Asmie's Kitchen Ground pepper
4 tbsp oil
1 tsp chopped garlic

   Method
Heat the oil in a pan. Add the chopped garlic and fry for few seconds. Add the onions and carrots, fry till half cooked. Add the chopped mint and curry leaves and stir. Add the seasonings and spices. Then add the chopped spring onions and moringa leaves, stir. Finally, add the parboiled rice and stir fry. Cool on low heat. Serve warm.
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 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:
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.
©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 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