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

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

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

Ingredients:

1 cup oat

1 big banana

2 eggs

1/4 cup milk

Vanilla flavour

Grated coconut 

Chocolate chips

For Serving:

Honey

Sliced banana

Chocolate chips

Method

Blend the oat in a small blender for blending groundnut, egusi, etc.

 Add the blended oat into the big blender with the eggs, banana, vanilla flavour. Blend till smooth. Pour in a medium bowl. Add the milk, grated coconut and chocolate chips, stir well. 

  Heat the non stick pan with a little oil. Scoop some of the batter into the pan. Fry till golden brown or for 1-2 minutes. Flip and fry the other side too. 

  Remove from the pan. Put in a plate. Drizzle some honey, garnish with sliced banana and Chocolate chips and enjoy!© Asmie's Kitchen

Ingredients: 

Chicken breast (cut into strips)

1 cup flour

2 eggs

1/2 tsp salt

1/8 tsp black pepper

1/2 bottle oil for frying

Method

Whisk the eggs with some salt and set aside. Mix the flour with salt and ground black pepper.

  Heat the oil in a pan. Coat the chicken strips with flour, shake off the excess flour. Then coat into the whisked eggs and back into the flour again. Fry in hot oil till golden brown and crispy. Flip the other side and fry till golden brown and crispy too.

Pack and place on a serviette to drain the oil. Serve with chips and drizzle some ketchup on top. ©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

What to cook today? Try this and thank me later. This is a simple yet healthy and delicious quick fix. Serve as lunch. Video has been uploaded on my YouTube channel. Don't forget to like and subscribe. Watch here: https://youtu.be/sfuFrFXAI4E

  Ingredients:

2 cups pasta

1 cup grated tomatoes, red bell peppers, onions, ginger, garlic, curry & mint leaves

 1 cup dried fish (deboned and washed)

1/2 cup diced carrots

1 diced onion

1 tsp Asmie's Kitchen Curry Powder

1 tsp thyme

1/8 tsp cumin seeds

3 stock cubes

1/2 cooking spoon oil for cooking

  Method

Parboil the pasta till aldente, wash with water and strain. Set aside.

  Place a medium pan on fire. Heat the oil in a pan. Sprinkle the cumin seeds, allow to splutter for some seconds.

  Add the grated tomatoes, red bell peppers,onions, ginger, garlic, curry and mint leaves. Stir fry for 5 minutes. Add the dried fish, stir fry for 5 minutes. Add the carrots, onions, spices and seasoning, stir and cook for 5-7 minutes. 

  Finally, stir in the parboiled pàsta till combined with the rest of the ingredients. Cook for 5 minutes. 

  Pasta is ready! Garnish with parsley leaves and enjoy!© Asmie's Kitchen

 Tofu Pepper Soup is a healthy food. Cooked with few ingredients and easy to prepare. It's an appetizer and can be served as breakfast, lunch or dinner. Video has been uploaded on my YouTube Channel. Don't forget to like and subscribe to my YouTube channel for more exciting recipes. 

Ingredients:

2 cups fried tofu (Awara)

1 large chopped onion

1/4 cup chopped spring onions

1 cup chopped red bell peppers

2 stock cubes

1/2 tsp Asmie's Kitchen Mixed Spices

1/2 tsp Asmie's Kitchen Ground Pepper

1/2 tsp Asmie's Kitchen Secret of Cooking Spice

1 tbsp chopped fresh curry, mint & scent leaves

1 tsp crushed garlic

5 tbsp oil

   Method

Heat some oil in a medium pot. Add the crushed garlic and saute for 30 seconds on low flame.

  Increase the flame to medium. Add the chopped onions and red bell peppers, stir fry till the onions are translucent. Add the chopped curry, mint and scent leaves, stock cubes, Asmie's Kitchen Mixed Spices, Asmie's Kitchen Ground Pepper, Asmie's Kitchen Secret of Cooking Spice, 2 cups of water, stir and cover the pot with a lid. Cook for 5 minutes. Add the chopped spring onions. Cover the pot and bring to the boil. 

  Add the tofu and cook for 10 minutes. Make a slurry with the corn starch (Mix the corn starch with 1 tbsp of water and mix) and add to the pot, stir and cover the pot. Cook for 5 minutes. Ready to 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