Squid recipe stuffed with oregano tomato sauce

Ingredients:

2 large squid, cleaned, and their tentacles reserved
PRANK CALL
1 C. olive oil
2 squid tentacles, finely sliced
60 g fresh breadcrumbs
1 clove of garlic, crushed
1 C. pine nuts
30 g fresh parmesan, finely grated
1 egg, beaten
1 C. chopped fresh parsley, chopped
SAUCE TOMATOES IN CALMARS
4 c. olive oil
2 tubes of stuffed squid
1 garlic clove, finely chopped
3 anchovy fillets in oil
400 g of tomato pulp
1 C. fresh oregano leaves
Additional oregano strands, for presentation

Preparations:

Clean the squid and cut off their head and beak. Leave whole tubes and keep small clusters of tentacles together. Discard the heads. Remove the transparent pen from each tube, then rinse.
Stuffing: Heat oil in medium-sized frying pan and fry tentacles for one minute. Drain and place in a bowl. Add breadcrumbs, garlic, pine nuts, parmesan, egg and parsley. Season with salt and pepper, then mix.
Divide the stuffing into the squid tubes leaving a little space on top. Close the tubes with a toothpick.
Sauce: Heat the olive oil in a small frying pan, add the stuffed squid and cook gently for 10 to 12 minutes. Add the garlic and anchovies and continue cooking, stirring until the anchovies have almost dissolved in the oil. Add the tomatoes, salt, pepper and oregano. Mix well.
Make sure the sauce covers the squid. Cook gently, uncovered, 15 to 20 minutes. Let rest in the sauce for a few minutes.
Presentation: Cut the squid tubes into rings 1 cm thick. Spread a spoonful of sauce in a serving dish, place the slices of squid on it and decorate with oregano sprigs.

Cake Salted with Ham, Tomato and Bell Pepper

Ingredients:

– 200 g flour
– 1/2 teaspoon baking powder
– 1 yoghurt
– 50 ml of olive oil
– 1 green pepper
– 1 small tomato
– 4 eggs
– 2 slices of cooked ham
– 30 g of tomato concentrate (one large soup spoon)
– a dozen basil leaves
– a pinch of herbs from Provence
– 50 g of Parmesan cheese
– salt and pepper

Preparation:

Preheat the oven to 180 ° C (th 6).

Finely chop the green pepper. Trim each strap in two or three. Heat a non-stick frying pan with a little water and sear the peppers.

Leave to cook for 5 to 6 minutes then cut off the heat and let cool.

Meanwhile, cut the diced ham and the tomato into thin slices.

Beat the eggs in an omelette. Add the yoghurt, mix and gradually incorporate the mixed flour into the yeast.

Homogenize the whole with the whisk and then pour the olive oil into a net.

Add tomato paste, salt, pepper and chopped basil. Stir in diced ham, pepper and grated Parmesan cheese and spread with a spatula.

Pour the mixture into a cake pan lined with parchment paper. Add on top the slices of tomato and sprinkle with herbs of Provence.

Bake and cook for about 45 minutes, checking the cooking with a wooden spade: it must come out dry.

Leave 30 min in the oven off. Then unmold on a baking tray.

Serve warm or cold, sliced.

Canned Tomato Tuna Recipe

ingredients:
– 1kg of white tuna
– 1 small can of tomato concentrate
– Some seeds of pepper
– 2 small glasses of oil
– 1/2 small glass of vinegar
– 1 bay leaf
– Se

Preparation
– Remove the skin, the center ridge and the black parts of tuna, cut it into regular pieces, salt them and rinse them in running water and dry them well.
– In a casserole put oil, vinegar, pepper seeds, bay leaf, tomato box, salt, mix well, add the tuna pieces and close the casserole and cook over very low heat for 1 hour.
– Serve cold.

Creamy Chicken Fillet with Paprika and Tomato

Ingredients

  • 15 ml Cooking oil
  • 1 onion, finely diced
  • 1 Red pepper, deseeded and sliced
  • 3 tomatoes, chopped
  • 5 ml Robertsons Paprika
  • 400 g chicken fillet, cut into strips
  • 500 ml low fat milk
  • 1 sachet KNORR Chicken a’la King Dry Cook-in-Sauce

Method

  1. Heat oil in a pan and sauté the onion and red pepper until soft.
  2. Add the chopped tomatoes and fry until the tomatoes have broken up and are becoming pasty.
  3. Add the paprika and fry for 1 minute to release the aroma and flavour, stirring continuously.
  4. Add the chicken fillet and cook well.
  5. Add the milk to the pan and stir in the contents of the sachet of KNORR Chicken a’la King Dry Cook-in-Sauce.
  6. Allow to simmer for 15 minutes stirring occasionally until the chicken is tender.
  7. Serve with rice or steamed baby potatoes and broccoli.

Lamb Shanks and Tomato Recipe

For the Lamb Shanks :

Lamb Shanks

Ingredients :

Lamb Shank1 garlic clove
  • 1 fennel bulb
  • 4 carrots
  • 1 celery stalk
  • 1 bunch parsley
  • 1 can stewed tomatoes
  • 1 cup vegetable stock
  • 2 teaspoon paprika
  • 1 Tablespoon oregano
  • 1 teaspoon cumin
  • 2 Tablespoon parsley
  • Water as needed
  • Olive oil
  • Salt and pepper

Preparation of Vegetables:

  • Season shanks with salt and pepper
  • Dice onion and rough chop garlic
  • Divide the fennel bulb in half.
  • Cut 1 half into quarters and cut the other half into thin slices
  • Peel carrots and quarter half of them.
  • Rough chop the remaining carrots.
  • Cut the tomatoes into wedges.
  • Large dice the celery stalk
  • Mince the chive
    s

Preparation of Shanks:

  • Brown the shanks on high heat in a cast iron frying pan. Then remove from pan and set aside.
  • Caramelize onions, celery and large cut fennel.
  • Add fresh and canned tomatoes, herbs and spices.
  • Return shank to the pot and add water to halfway cover the meat. Add additional water as needed.
  • Pan sear the remaining quartered carrots and fennel.
  • Caramelize and cook thoroughly.

Serve:

  • Plate braising liquid into bowl and add shank.
  • Garnish with roasted vegetables, minced chives and parsley
  • Garnish with olive oil and black pepper.

Source : www.shepherdsongfarm.com

Okro Tomato Peppersoup Recipe

For the Okro Tomato :

Okro Tomato

Ingredients :

  • 8 pieces of Beef
  • 5 Pieces of Snail
  • 25 Fingers of Okro (Chopped)
  • 2 Large Tomatoes
  • Half Red bell pepper
  • 3 Yellow peppers
  • ¼ bulb of Onion
  • 1.5 tablespoons of blended pepper soup spices
  • ½ cup of crayfish pieces
  • ¼ cup of crayfish head
  • Seasoning Cubes
  • 1 teaspoon of dry pepper

Method :

  1.  Season your beef with seasoning cubes, onion and the teaspoon of dry pepper and bring to boil in a pot of water till the beef is semi soft. Add water as needed.
  2.  Wash your snails and add to the pot when the beef is halfway cooked so the snail could be soft as well but not too soft.
  3. Add your grounded pepper soup spices to the pot and reduce the heat to medium heat.
  4. Wash your crayfish pieces and crayfish head and separate both of them into two bowls.
  5. Blend your tomatoes, pepper, and crayfish head with a quarter cup of water.
  6. Pour the blended tomato, pepper and crayfish into the pot of meat and snails and stir in. At this point, add the crayfish pieces.
  7. Add your chopped okro, stir for a minute and immediately take off the fire so the okro is not over cooked. There would be just enough heat in the pot to steam the okro.
  8. Serve with swallow or as a stand-alone meal.

Source : www.afrolems.com

Shrimp Linguine in a Tomato and White Wine Sauce

Shrimp Linguine in a Tomato and White Wine Sauce
Shrimp Linguine
Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • chili flakes to taste
  • 1/4 cup white wine
  • 1 (28 ounce) can plum tomatoes, crushed
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 1 pound shrimp, peeled and deviened
  • 1/2 cup fresh herbs such as parsley and basil, chopped
  • 1 pound linguine (I used whole wheat) (gluten free for gluten free)
directions:

Heat the oil in the pan.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and chili pepper flakes and saute until fragrant, about a minute.

Add the white wine and simmer for 5 minutes.

Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.

Meanwhile, cook the pasta as directed

Season the tomato sauce with salt and pepper to taste.

Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.

Remove the tomato sauce from the heat and mix in the parsley and basil.

Drain the pasta, toss in the tomato sauce and serve optionally garnished with feta.

 

Source:  www.closetcooking.com

Simple eggplant tomato stew

Simple eggplant tomato stew

eggplant tomato

Ingrédients:

1 kilogram fresh tomatoes (or canned, if you have to)
1 medium-sized eggplant (about 350 grams)
1 onion
4-6 garlic cloves
1/2 teaspoon cumin
1 carrot (optional)
salt
pepper
oil for frying
1 cup water

 

Préparation: 

Chop the eggplant into chunks, dice the onion and crush the garlic. Let the onion begin to fry in some olive oil in a

thick-bottomed pot, then add the garlic, and finally the eggplant. Add the optional carrot.

Begin slicing the tomatoes into the pot, and add the water and spices. Close the lid and let simmer until the tomatoes

are falling apart.

 

Source:  food.lizsteinberg.com

Eggplant-Pepper Tomato Sauce Recipe

For the Eggplant

Eggplant

INGREDIENTS

  • 1 pound eggplant (about 1 medium eggplant)
  • Kosher salt
  • 2 medium red, yellow, or orange bell peppers
  • 1 medium yellow onion
  • 4 medium garlic cloves
  • 8 tablespoons olive oil
  • Freshly ground black pepper
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 cups low-sodium vegetable broth or water
  • 2 tablespoons coarsely chopped fresh oregano leaves
  • 1/3 cup coarsely chopped fresh basil leaves
  • 1/4 cup coarsely chopped fresh Italian parsley leaves

INSTRUCTIONS

1. Trim and cut the eggplant into medium dice; place in a colander in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.

2. Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice. Place in a large bowl. Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.

3. When the eggplant is ready, lightly blot it with paper towels to remove any excess moisture. Heat 6 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering. Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes more. Remove the eggplant to a medium bowl and set aside.

4. Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.

5. Add the browned eggplant, canned tomatoes, vegetable broth or water, and oregano and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.

6. Stir in the basil and parsley. Taste and season with additional salt and pepper as needed.

Source: www.chowhound.com

Tomato Sauce Recipe

For the Tomato Sauce Recipe

Tomato Sauce

Ingredients for 4 persons:

you can increase or decrease depending on the number of persons you are looking to serve.

  • Yam (2 kg)
  • Ten balls of tomatoes (for the sauce)
  • Fresh pepper to taste (for the sauce)
  • 1 cup of sliced onions.
  • 1 cube of knorr or maggi
  • Groundnut/vegetable oil

Method:

You probably know how to fry the yam, but I am just going to go over it in a rush before we talk about how to make tomato sauce.

Peel off the back of the yam, slice to any size of your choice and deep fry. It is necessary to add a little bit of salt before frying, some people add salt to the oil but that is not adviceable.

Fry for few minutes always turning up and down to avoid burning.

Here is how we make tomato sauce for the recipe above.

You can use a frying pan or a cooking pot to make the sauce.

Set the pot on fire, add about 20cl of groundnut/vegetable oil, allow to heat then pour in the chopped or blended tomatoes/pepper.

Fry for about ten minutes and add the onions. Fry (while stirring occasionally for another ten to fifteen minutes to lose the lousy sour taste, add a cube of maggi, salt, you can also add fluted pumpkin
(although it wasn’t used in the recipe above).

Taste for salt and pepper.
You can serve with the fried yam, potatoes, plantain and of course a cup tea.

 

Source: allnigerianfoods.com

One-Pot Tomato Spaghetti Recipe

Prep Time: About 10 minutes.

Cook Time: About 10 minutes.

Serves: About 3 people.

Spaghetti Recipe
Ingredients
  • 200 grams Dry Spaghetti
  • 190 grams Cherry Tomatoes, quartered
  • 2 Garlic Cloves, peeled and thinly sliced
  • 1 medium Red Onion, peeled and thinly sliced
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Dried Red Chilli Flakes
  • 2 large Basil Leaves
  • 425 ml Water
  • 220 ml Tomato Passata
  • 2 tablespoons Olive Oil

To Serve

  • Grated Cheddar, to taste
  • Chopped Fresh Basil, to taste

Method

Before cooking, take a large, deep pot. Place everything into it except the grated Cheddar and chopped basil.

To cook, place the pot over a high heat and bring to the boil. Once boiling, set a timer for 8 minutes or however long your spaghetti packet tells you. During this time, keep the heat on a medium-high flame and be sure to stir every now and then to stop the spaghetti sticking to the bottom.

Once your timer goes off, check to see if the spaghetti is cooked. If it is, remove from the heat. If it isn’t, add a splash more water and cover with a lid until it is done.

To serve, stir in the grated Cheddar. Divide into bowls, top with more Cheddar, chopped basil and eat!

Source: thismuslimgirlbakes.blogspot.co.uk

Buttermilk Ricotta and Rosemary Balsamic Roasted Tomato Stuffed Shells

Ingredients:

  • Homemade Buttermilk Ricotta, (recipe here; just substitute Buttermilk for whole milk) or store bought regular ricotta will work fine
  • 1 container cherry tomatoes, I prefer San Marzano
  • 1 sprig fresh Rosemary, roughly chopped
  • 1/4 cup + 1/4 cup GOOD olive oil
  • 1/4 cup GOOD Balsamic vinegar
  • Salt & pepper to taste
  • 1 package medium or large shell pasta, COOKED (I used medium)
  • 1/2 cup fresh chopped Basil
  • 1 package/can diced tomatoes
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 cup grated or shaved Parmesan cheese
  • 1/4 tsp. Nutmeg

Directions:

Cut cherry tomatoes in halves. Place on a greased baking sheet. Drizzle with 1/4 cup oil, then 1/4 cup Balsamic vinegar. Sprinkle with chopped rosemary and salt & pepper to taste. Roast tomatoes for 20-30 minutes at 450.

In a medium bowl, blend ricotta with roasted tomatoes. Stuff shells with this mixture and place in a greased 13×9 baking dish.

In a skillet, add remaining olive oil and wine. Bring to a simmer and allow wine to reduce. Add cream, Parmesan and Nutmeg. Allow to simmer until thickened, about 5 minutes. Drain diced tomatoes, add to sauce and stir to incorporate. Pour sauce over shells. Sprinkle with fresh chopped Basil. Bake at 400 for about 20 minutes or until cheese is golden brown. Serve with a salad and warm crusty bread to round out the meal.

Life is too short to eat ugly food. Bon appetit y’all!

Source: thefrontporchgourmet.com

Creamy Chicken Fillet with Paprika and Tomato

Ingredients
  • 15 ml Cooking oil
  • 1 onion, finely diced
  • 1 Red pepper, deseeded and sliced
  • 3 tomatoes, chopped
  • 5 ml Robertsons Paprika
  • 400 g chicken fillet, cut into strips
  • 500 ml low fat milk
  • 1 sachet KNORR Chicken a’la King Dry Cook-in-Sauce
Method
  1. Heat oil in a pan and sauté the onion and red pepper until soft.
  2. Add the chopped tomatoes and fry until the tomatoes have broken up and are becoming pasty.
  3. Add the paprika and fry for 1 minute to release the aroma and flavour, stirring continuously.
  4. Add the chicken fillet and cook well.
  5. Add the milk to the pan and stir in the contents of the sachet of KNORR Chicken a’la King Dry Cook-in-Sauce.
  6. Allow to simmer for 15 minutes stirring occasionally until the chicken is tender.
  7. Serve with rice or steamed baby potatoes and broccoli.

Source: www.sapoultry.co.za

How to prepare Capsicum tomato sauce with meatballs

Ingredients:::
• 25 Already prepared Meatballs 
• ¼ Large red onion
• 4 plum tomatoes
•3 red scotched bonnets(diced)
• 3 Cooking Spoons Beef stock
• 1 Stock cube
• 1 cooking spoon Vegetable oil
• Salt to taste
Procedure:::
1. Slice the Capsicums and set aside
2. Lightly blend the plum tomatoes and onion; pour into a medium sized frying pan
3. Add the diced scotch bonnet pepper and cook for about 10 mins till the liquid dries up leaving only the tomato puree
4. Pour in the vegetable oil and fry for about 5 mins
5. Add the Beef stock and leave to simmer for 10mins
6. Add the sliced capsicums and meat balls; leave for another 5mins
7. Serve as a form of garnish

ROASTED HALIBUT WITH TOMATO – SHALLOT SALSA

INGREDIENTS:

  • 1 16 ounce can of cannelini beans, drained and rinsed
  • 1 medium onion, finely diced
  • 1 large carrot, cut into 1/4 inch dice
  • 1 small zucchini, cut into 1/2 inch dice
  • 1/4 pound green beans, cut into 1 inch lengths
  • 10 leaves of swiss chard or kale, sliced into 1/2″ thick ribbons
  • 1/2 cup of shelled peas
  • 2 cups of tomatoes, peeled, seeded and diced
  • 2 ears of corn, kernels cut from the cob
  • 2 garlic cloves, thinly sliced into rounds (on a Kyocera Adjustable Mandoline Slicer, Red , if you have one)
  • 4 cups low sodium chicken broth
  • 2 cups water
  • EVOO
  • Salt and Pepper
  • Basil Pesto
  • aromatics – 1 stem fresh rosemary, 3 stems fresh thyme, 1 teaspoon peppercorns, 1 teaspoon anise seeds

INSTRUCTIONS:

  • Place chicken stock and water in a sauce pan over low-medium heat. Add the aromatics tied in a cheese cloth bundle, and simmer for 1 hour. Remove the bundle and reserve the stock.
  • Heat a few tablespoons of olive oil in a heavy bottomed soup pot over low-medium heat. Add the onion and carrot and saute 15 minutes to soften. Raise the heat to medium, and add the green beans, zucchini, cannelini beans, tomatoes, and chicken stock to the pan, and cook 10-15 minutes. You want the soup at a simmer, not a rolling boil. Add the corn, peas, and swiss chard and cook for another 5 minutes. Check seasoning, adding salt and pepper to taste. Ladle into warm bowls and top with a spoonful of fresh pesto. You can also make a crouton by taking a slice of baguette, topping it with some gruyere cheese, and toasting it under the broiler. Spoon some pesto onto the crouton and float it on top of your soup. Oh, la, la.

Source: www.ouichefnetwork.com

Tomato and meatball risotto

A Simple List of Ingredients for the Meatballs:

1. Chicken Mince
2. Milk
3. Garlic
4. Fresh Basil
5. Cheddar Cheese
6. An Egg
7. Salt and Pepper
8. Olive Oil
9. Fresh Breadcrumbs

A Simple List of Ingredients for the Risotto:

1. Arborio Risotto Rice
2. Passata
3. Onion
4. Garlic
5. Cheddar cheese
6. Fresh Basil
7. Vegetable Stock
8. Olive Oil
Bismillah, let’s begin!
First, to make the meatballs, crack an egg into a mixing bowl.

Add 1 tablespoon milk.

Add 1/2 cup fresh breadcrumbs. Take a slice of bread, and blend in the blender until it becomes crumbs.

Grate in a small handful of Cheddar cheese.

Add a finely chopped garlic clove.

Add 1 tablespoon finely chopped fresh basil leaves.

Add 2 tablespoons olive oil.

Season with salt and pepper, to taste.

Stir everything well to combine.

Add 1 pound chicken mince.

Stir in the chicken until just combined.

Heat a few tablespoons olive oil in a pan, shape the chicken mixture into meatballs, and fry until ..

.. golden brown and fully cooked through. This should take about 10 minutes on a medium heat.

Place the cooked meatballs on a paper towel lined plate, and set aside whilst making the risotto.
Next, to make the Tomato Risotto, take 1 and 1/2 pints water.

Put the water into a large saucepan, and add 2 vegetable stock cubes.

Cook the stock according to the packet instructions.

Take 1 cup (250 ml) tomato passata.

Add the passata to the stock in the pan.

Stir the stock and passata together.

Allow it to simmer on a medium heat for 5 minutes.

Next, slice one onion.

Peel and finely chop one garlic clove.

Cook the risotto in the same pan and oil that the meatballs were cooked in – there is a tonne of flavour in this. Heat on a medium heat.

Add the sliced onions and garlic.

Cook for a few minutes until softened.

Next, take arborio risotto rice.

You will need 12 ounces (1 and 1/2 cups) of risotto rice.

Add the rice to the pan.

Stir the rice for about 2 minutes.

Next, take the hot stock and passata mixture.

Add 1/3 cup of the stock mixture to the rice.

Cook, stirring, until the liquid has been absorbed.

Repeat with the remaining stock, 1/3 cup at a time, until all the liquid has absorbed and the rice is tender.

Place the cooked meatballs in to the risotto.

Cook on a medium heat and stir in the meatballs gently.

Cover and simmer on low for 5 minutes.

After 5 minutes, uncover ..

.. season with salt and pepper.

Grate about 3/4 cup Cheddar cheese.

Add the cheese to the pan.

Take a handful of fresh basil leaves.

Tear the fresh basil and add to the pan.

Stir to combine until the cheese has melted.

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Serve immediately topped with more fresh basil leaves.

Source: thismuslimgirlbakes.blogspot.sn

Lamb meatballs in mint tomato sauce

ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 1 (14 ounce) can crushed tomatoes
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • salt and pepper to taste
  • 1 batch mint lamb meatballs, browned (see below)
  • 1 handful mint, chopped
  • 1 handful parsley, chopped
  • 1 cup couscous
  • 1/4 cup almond slivers, toasted
directions:
  1. Heat he oil in a pan over medium heat.
  2. Add the onion and saute until render, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about a minute.
  4. Add the wine and deglaze the pan.
  5. Add the crushed tomatoes, oregano, cinnamon salt and pepper and bring to a boil.
  6. Add the meatballs, reduce the heat to medium-low and simmer for 20 minutes.
  7. Meanwhile cook the couscous as directed on the package.
  8. Remove the meatballs and sauce from heat and mix in the mint and parsley.
  9. Serve the meatballs in tomato sauce on couscous garnished with toasted almond slivers and more chopped mint and parsley to taste.

Source: www.closetcooking.com

How to prepare mashed sweet potatoes and sausages cooked in tomato sauce

Ingredients

  • Sweet potatoes

  • Salt

  • Freshly ground black pepper

  • Tomato sauce

  • Sausages

  • All purpose spices

Method

  1. Combine salt and sweet potatoes in large saucepan.

  2. Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork.

  3. This will take between 30 to 45 minutes.

  4. Take off heat and mash sweet potatoes in saucepan with potato masher.

  5. Prick sausages all over with a fork. Put the griddle on a medium heat.

  6. Add a tiny drizzle of olive oil just to get things started.

  7. Add the sausages to the griddle and cook, turning every minute or two, until nice and brown on all sides.

  8. Add tomato sauce, spice and cover to simmer for 3- 5 minutes.

  9. Serve mashed sweet potatoes and sausages cooked in tomato sauce

Source: pulse.com.gh

Okro Tomato Peppersoup

Ingredients

8 pieces of Beef

5 Pieces of Snail

25 Fingers of Okro (Chopped)

2 Large Tomatoes

Half Red bell pepper

3 Yellow peppers

¼ bulb of Onion

1.5 tablespoons of blended pepper soup spices

½ cup of crayfish pieces

¼ cup of crayfish head

Seasoning Cubes

1 teaspoon of dry pepper

 

Method

Season your beef with seasoning cubes, onion and the teaspoon of dry pepper and bring to boil in a pot of water till the beef is semi soft. Add water as needed.

Wash your snails and add to the pot when the beef is halfway cooked so the snail could be soft as well but not too soft.

Add your grounded pepper soup spices to the pot and reduce the heat to medium heat.

Wash your crayfish pieces and crayfish head and separate both of them into two bowls.

Blend your tomatoes, pepper, and crayfish head with a quarter cup of water.

Pour the blended tomato, pepper and crayfish into the pot of meat and snails and stir in. At this point, add the crayfish pieces.

Add your chopped okro, stir for a minute and immediately take off the fire so the okro is not over cooked. There would be just enough heat in the pot to steam the okro.

Serve with swallow or as a stand-alone meal.

Source: www.afrolems.com

Tomato Bredie Recipe

Ingredients :

3.5lb mutton breast chops, chopped into portions

1 tablespoon vegetable oil

2 tablespoons cake flour

1 sizable red onion, sliced teaspoon fresh ground pepper, black

2 ¼ pounds fresh tomatoes, sliced

1 teaspoon salt

2 bay leaves

6 whole white peppercorns

1 teaspoon white virgin vinegar

1 teaspoon brown sugar

1 cube beef bouillon cube

1 dash Worcestershire sauce

2 medium sized potatoes, quartered (this is optional)

Direction :

Heat oil in a large heavy-bottomed saucepan over medium to high heat

Dredge the mutton in flour, then allow it cook in hot oil until it browns well and evenly Stir in onions and cook till they become soft. Combine in tomatoes.

Then bring taste with the black pepper, salt, bay leaves, white peppercorns, brown sugar, Worcestershire sauce, vinegar, and beef bouillon cube.

Cover with a lid, reduce heat, and let is simmer for about 1 1/4 hours. Stir occasionally, ensuring that nothing sticks to the base of the saucepan.

Add the potatoes and continue cooking for another 45 minutes, until the meat is tender and the potatoes are nicely done

Source: buzzsouthafrica.com