1/2 of a Medium Yam Tuber (cut into large chunks)
3 cooking spoons of blended tomato and pepper
1 Tilapia Fish (medium)
1 cup of Shrimp
1 medium Onion
2 Yellow Peppers (habanero pepper)
2 tablespoons of crayfish powder
2 cooking spoons of Palm Oil
A handful of chopped Ntong (Scent leaves)
Peel and cut your yam into large chunks, place in a pot of water and bring to boil.
Add your chopped onions and pepper and allow to boil for 15 minutes.
Pour in your blended tomato mix and your seasoning cubes.
Check to see if your yam is soft, if not add a little more water.
Once the yam is soft, add your fish and shrimp so it can steam. Do not stir the pot at this point so the fish does not break in your pot.
Allow the seafood to steam for about 5 – 8 minutes and take out the fish and set aside.
Add your crayfish powder, check for seasoning and add your palm oil.
Sprinkle your chopped vegetables last, stir in and add your fish again.
Malawian recipes: grilled chambo fish
Add olive oil to a saucepan. Then add turmeric, ginger, sugar and raisins. Put on a low heat to dissolve the sugar and infuse the spices. Remove from the heat, add coconut milk and whisk rapidly. Add a tablespoon of soy sauce and a dash of lemon juice. If the sauce seems a little thin, thicken with a little roux.
Salad Muffins Recipe for Pizza
Muffin salty pizza way!
Ingredients for 11 pieces:
180 gr of flour
1 sachet of baking powder
150 gr of white ham
10 cl of olive oil
10 cl of milk
100 gr of shredded
3 eggs salt and pepper (is not that a spice ???)
2 fresh tomatoes cut into small herbs de provence
some black olives
Preheat the oven to 180 ° C In a dish mix the flour and the yeast then make a well. In another dish beat the eggs with milk, olive oil and then pour this mixture into the flour. Mix then add about 50 grams of grated, then cut the ham into small pieces. Season with salt and pepper. Pour the dough into muffin molds and place on top a few dices of fresh tomatoes, grated, a pinch of Provence herbs and a black olive in the center. Bake 25 minutes (heat ventilated fifteen minutes then normal heat)
Fried fish, vegetable salad
For a table of 4
In your cart :
4 medium fish –
1 tsp chili – salt – pepper –
1 tbsp strong mustard –
1 fillet of vinegar –
1/2 cube broth –
2 tablespoons olive oil –
500g of potato –
2 tomatoes –
250g of onions –
2 feet of salad –
1/2 bunch of Chinese parsley –
1 tbsp honey 2 eggs
How to do :
Clean the fish and draw regular furrows.
Mix salt and chili, coat and cook in a frying bath.
Wash and cut salad, parsley.
Slice the onion, marinate a portion with mustard, vinegar, broth, honey, a pinch of salt and pepper.
Mix with tomatoes and potatoes cooked with water and cut.
Decorate with the boiled eggs.