Slimy green goodness….
Salt, stock cube
Pepper (scotch bonnet or black pepper)
Oil (I used palm oil)
Heat oil in pan, pour in okra, salt, cube, pepper and stir for few minutes. Add water and cover to simmer for five minutes before adding fish, cook for few minutes. Serve hot! Enjoy!
Scotch bonnet (optional)
Mixed vegetable bag
Diced onions and garlic
Peel and cut potatoes into chunks, set aside. Dice onions, garlic, scotch bonnet and fry in a little oil with the mixed vegetables for a few minutes. Pour in potatoes, season to taste and stir. Next, pour in Tumeric, basil, Cumin and coconut milk. Combine thoroughly before bringing to boil. Let the curry simmer until potatoes are cooked. Serve hot. A bed of rice is nice. Enjoy!
This recipe is quick and easy. You can make a big batch for the fridge or freezer.
Sun dried tomatoes
Bring lightly salted water to a boil and pour in pasta, cook until almost softened. Meanwhile, chop tomatoes, peppers and scotch bonnet. Lightly fry in two tablespoon of oil for a few minutes, then sprinkle salt, stock cube and oregano. Pour in chickpeas and stir until combined and heated through. Drain pasta and stir in with the rest. Serve hot. Enjoy!!
Note: You can use black pepper instead of scotch bonnet.