mango smoothie

This will rock your mouth ;-)

We need
5 large Apple ripe mangoes

apple mangoes

Sugar (optional)
 Plain yogurt 500ml
Cinnamon sticks




Yummy

mangoes in the blender

Wash the mangoes, peel and cut into cubes and place into the blender,
add a little water and blend.

stop the blender and add 500ml of the plain yogurt. mix and serve in a cold jug. (empty jug placed in the freezer for an hour).

Shave the Cinnamon stick on to the mango smoothie and enjoy.

mango smoothie.

Okra gumbo

my favourite

Ingredients.
1 kg of okra/lady fingers
2 large red onions
3 large tomatoes
1 large egg plant
half a kilo of mince meat, preferably beef
 onion leaves
salt, black pepper
magi cubes, chillie beef cubes
100 grammes peanut butter
1/4 litre of palm oil
1 medium size cat fish (optional)

Let us  Begin
 wash the okra, cut but ends and place them in a separate bowl (this can be dried and used in another recipe :-) ) slice the okra thinly.

sliced okra

Place the okra in a pan and add COLD water (1 and 1/2 litre), add the sliced onions, tomatoes and egg plants and place on heat. cover the pan.

okra, egg plants, onions and tomatoes

When it starts boiling, uncover the pan and add salt, black pepper, magi cubes, chillie beef cubes and the mince meat which has been placed in a small amount of water. stir the mixture.



After 15 mins of occasionally stirring. add the peanut butter and stir making sure the peanut butter does not stick at the bottom of the pan.

If u have the smoked cat fish, wash with hot water, remove all the bones and add the fish in to the gumbo.

split smoked catfish

whole smoked catfish

palm oil

Cover the pan and reduce the heat, occasionally stirring. after 10 mins, add palm oil and chopped onion leaves.

Cover for 10 mins and you will know its ready when the peanut butter oil has risen to the top of the pan.

okra gumbo is ready

Serve with rice or fufu...

okra gumbo served with rice.

                               

                                               Bon appetite

Tamarind Chutney

Savoury sauce with a kick

We need;

tamarind/ukwaju

 25g of tamarind
 1 medium red onion

onion leaves

 1 bunch of onion leaves
 4 pieces of garlic
3 tablespoons olive oil/ vegetable cooking oil
salt to taste 




 Start
  Place the tamarind in 2 cups hot water for ten minutes. 

Add salt, garlic, sliced onions and onion leaves into the blender or juicer.

Remove seeds from tamarind and add into the blender.

Mix well for 5mins on high speed.

Add the olive oil/vegetable cooking oil and place in a bowl.

tamarind chutney

You can also add finely chooped parsley as a garnish.

Coconut chutney

Chutney for every meal.

What you need;

1 large coconut
1 bunch of parsley
1 large red onion
1 Bunc of onion leaves
1 Tea spoon of cayenne pepper
3 tablespoons of vegetable oil 
4 curry leaves
1 bunch of parsley
2 medium sized lemons
salt.


Let US Begin 

 

 

 

mbuzi

I normally use the coconut mbuzi to remove the flesh of the coconut, its much easier. You can also use a spoon or a knife.

Place the flesh into a blender or food processor, add salt, sliced onions and onion leaves, cayenne pepper and toasted curry leaves, parsley and mix.

 Gradually add the lemon juice and a 3 table spoons of olive oil or vegetable oil. Mix for 5-10 mins or until finely blended.

coconut chutney

Coconut chutney is a savoury sauce. best used with bhajia

ENJOY THE SPICE

bhajia

Cooking with loved ones is the best

Ingredients; (serves 2)

8 large potatoes,
1 cup of All Purpose flour or green gram flour
A bunch of parsley (dania)
50 gramms of cummin seeds
Yellow food colour
Chilli powder (cayenne) or chopped chilli
Oil for frying

cummin seeds

Salt to taste









Preparations;

Peel the potatoes, slice them with a food slicer or by hand. they should be 2 cm.

food slicer

wash the potatoes and place them on a towel and cover them with with a towel or paper towels to drain all the water.

In a bowl, mix the flour (sift to remove lumps), salt (to taste), food colour (a pinch), chopped parsley and roasted cummin seeds (2 table spoons). Add a cup of water gradually to your desired thickness. But i like my batter slightly thick

Lets Cook.
Add cooking oil in a deep frying pan, wait for the oil to heat up (u can also add drops of batter, if they come to the surface,the oil is ready).

(In the meantime) In a bigger bowl, on one side add the batter and a  handful of the dry potatoes on the other side. Take a small amount of batter and add on the potatoes and mix them well. 
Make sure all the potatoes have been coated with the batter.

Add one by one in to the pan. if the bhajia's start browning, reduce the heat. They are normally ready after 8-10 mins or until brown.

Remove from the pan and place on paper towels to drain excess oil.
Repeat the process.

a great accompaniment will be guacamole.