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.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com