Ingredients:
5 pieces Kpomo (scraped, cut & wash)
1 cup grated red bell peppers, onions & scotch bonnet
2-3 stock cubes
1 tsp Ajarsa curry
1/2 tsp Ajarsa Moroccan Spice
1 tbsp ginger & garlic paste
1/2 or 1 cooking spoon oil
2 tbsp ground curry & mint leaves
Method
Boil the kpomo till tender. You can allow the water to absorb in the kpomo or drain it when the kpomo is tender.
Heat the oil in a pan. Add the ginger & garlic paste with the ground curry and mint leaves. Fry for 30 seconds on low flame. Add the grated red bell peppers, onions and scotch bonnet. Fry for 5 minutes. Add seasonings and spices. Stir for a minute. Add the kpomo and stir fry. Remove from the fire. Serve with rice or a lone.
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Ingredients :
1/2 kg fresh fish (herring:shawa)
1 medium bowl diced red bell peppers, spring onions & onions
1/2 bottle oil for frying
2-3 stock cubes
Salt to taste
1 tsp curry
1 tbsp ground curry & mint leaves
1/4 tsp Morrocan Spice
1 tsp Ground pepper
1 tbsp ginger-garlic paste
Method
Cut and the fish. Arrange the fish on a rack. Sprinkle some salt on it. Allow the water from the fish to drain.
Heat the oil in a frying pan. When hot, add the fish and fry. Pack in an iron strainer.
Heat 1 cooking spoon oil in a pan. Add the ginger- garlic paste, ground curry and mint leaves. Fry for 30 seconds on low heat. Add the diced red bell peppers, spring onions and onions. Fry for some minutes. Season with salt, stock cubes, ground pepper and spices. Fry for 5 more minutes on medium heat. Add in the fried fish and stir gently.Cover the pan and cook on low heat for 5-7 minutes.
Serve alone or with Rice and enjoy!
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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(c)Asmie's Kitchen
Ingredients:
1/4 kg beef
1/4 kg shaki
1/4 kg kpomo
4 boiled eggs
1 bowl grated/ blended bell peppers, tomatoes, onions, ginger, garlic, curry & mint leaves
1 diced onion
1/4 tsp ogiri (you can use iru)
1 cup palm oil
3 stock cubes
1/2 tsp salt
1 1/2 tbsp ginger & garlic paste
Method
Wash and cook the beef, kpomo and shaki separately in a pot with salt, onions and ginger- garlic paste or cook all in one pot but the beef will be added after the kpomo and shaki are half way cooked. Strain from the stock.
Place a medium pot on the fire and add the palm oil. Cover the pot and fry on low heat for 5 minutes or bleach the palm oil for 10-15 minutes. Swift off the fire and allow the palm oil to cool for 5 minutes. Open the pot.
Then add the diced onion and fry till the onions are almost transluscent. Add ogiri, stir. Add the stock cubes and stir. Pour the grated vegetables i.e tomatoes, bell peppers and onions fry for 10-15 minutes on medium flame.
Add the cooked shaki, kpomo and beef, stir and cook for 5-10 minutes. Add salt and stir. Add a cup of stock from the beef, shaki and kpomo. Stir and cook for 5 minutes. Finally, add the boiled eggs gently, stir and cook for 3 minutes. Remove from the fire. Serve with white rice.
©Asmie's Kitchen
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Ingredients:
Sliced bread
1 tin of sardine
1 chopped onion
1 chopped red bell pepper
1/2 stock cube
Mayonnaise
Method
Mash the Sardine in a plate with a fork. Add the chopped onions and red bell pepper. Sprinkle some stock cube.
Rub mayonnaise on a sliced bread. Add 1 or 2 tbsp sardine mixture on the sliced bread. Cover with another sliced bread. Repeat the process with another sliced bread. Preheat the grill and grill the sandwich.
Serve with hot tea and ketchup.
©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 cup ground egusi
Stock fish
2 cups blended tomatoes, red bell peppers & onions
1 cup chopped ugu leaves
1 large diced onion
1 tsp locust beans (daddawa)
1 tsp salt
3 stock cubes
1 cooking spoon palm oil
A dash of Moroccan Spice
Method
Wash and cook the stock fish with some chopped onions and some salt.
Heat the palm oil in a medium pot. Add some onions, cover the pot and bleach the palm oil on low flame. Open the pot, increase the flame to medium. Pour the blended tomatoes, red bell peppers, onions and fry the vegetables. Add salt, locust beans, stock cubes and stir. Add the cooked stock fish. Moroccan spice and stir. Cook for some minutes. Add the ground egusi and stir. Cook for some minutes. Add one cup of the stock from the stock fish. Cover the pot and allow to cook for five minutes. Add the onions and chopped ugu leaves, stir and cook on medium flame.
Serve with swallow of your choice. I served mine with eba.
Asmie's Kitchen
All right reserved. No part of this recipe should b copied or transmitted in any form or by any means with without the consent of the copyright owner ©Asmie's Kitchen
