Timmy chef

November was a month to remember
so fan's I prepare this also I. November
you can recreate at your comfort

NATIVE RICE / PALM RICE RECIPE (Step by step Guide with Pictures)

Ingredients:
• Rice
• Palm oil
• Eggs
• Dried catfish
• Stock fish
• Smoked panla fish
• Ponmo
• Locust beans (iru)
• Crayfish
• Red bell peppers (tatashe)
• Cayenne peppers
• Scotch bonnet peppers
• Onions
• Curry leaves
• Scent leaves
• Meat stock (optional)
• Seasoning powder
• Salt

1: In a clean pot, heat up some palm oil. Add your washed and deboned dried catfish, stock fish, and smoked panla fish. Allow them to fry gently for a few minutes until fragrant.
Remove the fried fish and set aside for later.

2: In the same oil, add chopped onions and locust beans (iru). Stir and let them release their rich aroma into the oil.

3: Next, pour in your roughly blended red bell peppers, cayenne peppers, and scotch bonnet peppers.
Add the fried fish and ponmo. Season with seasoning powder and salt, then add some crayfish powder.
Stir well, cover the pot, and let the sauce fry until it’s well cooked.

4: Once the sauce is well-fried, pour in some meat stock (if available) to loosen it up. Allow it to come to a boil.

5: Add your washed rice and stir thoroughly so the sauce coats every grain.
Pour in enough water to cook the rice, cover, and let it cook on medium heat.

6: When the rice is fully cooked, add chopped curry leaves and scent leaves for that native aroma.
Place your boiled eggs on top and let it simmer for about a minute.

7: Your delicious Native Palm Oil Rice is ready to be served.

Enjoy with your favourite chilled drink!

Viral

How To Make Chicken Stew (Step by Step Guide with Pictures)

Ingredients:
• Chicken
• Tomatoes
• Red bell peppers (Tatashe)
• Cayenne peppers
• Scotch bonnet peppers
• Onions
• Garlic & ginger
• Parsley (optional)
• Rosemary
• Curry powder
• Thyme
• Salt
• Seasoning cubes or powder

1. Thoroughly wash the chicken and place it in a clean pot. Season with salt, curry, thyme, rosemary, grated or crushed garlic and ginger, chopped onions, parsley (optional), and scotch bonnet peppers.

2. Mix everything well to combine. Cover and cook on low heat for about 15 minutes without adding water. Allow the chicken to release its natural juices.

3. Once the chicken releases its juice, add just enough water to cook it through. Let it simmer until the chicken is tender.

4. While the chicken is cooking, wash the tomatoes, red bell peppers (Tatashe), cayenne peppers, scotch bonnet peppers, and onions thoroughly. Remove the seeds from the Tatashe and cayenne peppers. Blend everything to your preferred texture.

5. Pour the blended mixture into a clean pot and boil it until most of the liquid evaporates.

6. Check if the chicken is fully cooked. Once tender, remove from the pot and lightly fry until golden brown.

7. In a separate pot, heat some cooking oil. Add chopped onions and sauté briefly. Then add the boiled pepper mix, stir well, and season to taste. Cover and let it fry until the oil separates from the sauce.

8. Pour in the reserved chicken stock to loosen the stew. Stir and allow it to come to a boil.

9. Add the fried chicken to the boiling stew and let it simmer for a few more minutes so the flavors combine.

10. Sprinkle chopped parsley leaves or any garnish of your choice for added flavor and color.

11. Enjoy your chicken stew with hot white rice, spaghetti, yam, or any side of your choice!

Happy New Month Fam's