Recipes

HOW TO MAKE HOMEMADE BASIL INFUSED OLIVE OIL

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Prep Time 5

Cook Time 5

Total Time 10

Course Salad, Side Dish

Cuisine Italian, Mediterranean

Equipment

1 pot with lid

Ingredients

200 ml olive oil
150 g fresh basil

Instructions

INSTRUCTION

Hi! in this video am going to show you Basil Infused Olive Oil
It is super easy and quick to make basil infused olive oil.
I will show you the whole process on how to make your own basil infused olive oil att home .
First make sure that you use a clean dry pot.
Pick the basil leaves with stems first
Then empty 200ml olive oil in the pot and bring to heat to 175 ℉ or 80 ℃
Then put the leaves in the hot oil and cover and move immidaitely the pot from the heat
Then let the basil infuse the oil whiles cooling down
Strain the oil after it has completely cooled down
It is now ready to be bottled. Make sure the bottles are clean, dry and sterilized before filling them.
Close tight and refridgerate for a month
Basil infused oil can be added when cooking rice
Can be added to seafood , salad or when grilling.
It is also perfect for marinating salad, dressing or tossing with pasta or drizzle it
on tomatoes, bruschette, steamed vegetables, soups and even on soft cheeses.
Hope you will love this video
GOOD LUCK WITH YOUR COOKING!
on tomat

Keyword #healthyfood

HOMEMADE TERIYAKKI SAUCE

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Prep Time 8

Cook Time 6

Total Time 14

Course Appetizer, Side Dish

Cuisine Japanese

Servings 6

Equipment

BLENDER
medium cooking pot

Ingredients

40 ml dark soy sauce
5 tsp brown sugar
60 gram fresh ginger ground
2 tsp cornstarch
¼ cup cold water
150 ml pineappple juice
1 tsp white pepper
3 garlic cloves
1½ tsp dried mustard ground

Instructions

Today am going to show you how to make homemade TERIYAKKI SAUCE
This sauce is easy and quick to make
It is a versatile ingredient that can be easily incorparated into various culinary creations, offering a range of flavors to enhance different recipes. It is a traditional soy sauce with added ingredients to spice it up .
TERI means glitter of the sauce and
YAKI means to fry or grill.
This sweet and spicy sauce can be use to marinate, seafood, beef, pork or chicken about an hour or two before frying.
This sauce play its role in giving its sweet and sour taste to many dishes
TERIYAKI can be also used as deeping sauce.
It flavors chicken wings, dumplings, shrimps, steak and even for additional flavors in stirfries, rice dishes and vegetables.

PREP

Peel garlic and fresh ginger root first
Trensfer the ginger and the garlic into the blender and blend until smooth
Then add in the soy sauce, sugar, white pepper and the ground mustard seeds and continue blending smooth, make sure the sugar melt.
Then add in the pineapple juice and blend until everything is combine then trensfer the mixture in a cooking pot
Then mix the corn flour with cold water and add together with the mixture in the pot
Bring to cook on midium heat stirring for 6 mintues until you get a thick consistency then the TERIYAKI SAUCE is prepared and ready for consumption.
PRESERVATION
For optimal preservation empty the TERIYAKI SAUCE in an airtight container and refridgerate for 2-7 days
For ginger or soy sauce lovers i recomend TERIYAKI SAUCE
GOOD LUCK with your cooking.

Keyword #FISHRECIPE, #healthyfood, jestinas kitchen

FISH YASSA

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Prep Time 25

Cook Time 45

Total Time 1 25

Course Main Course

Cuisine Gambian

Servings 4

Equipment

1 cooking Pot
1 frying pan

Ingredients

2 whole fishes seabass or seabream
2 onoins
3 cloves garlic
2 lemon/lime
1 tesp all-purpose seasoning
1 tesp salt
1 maggi cube
2 tesp mustard dijon
1 tesp chile flakes
1 cup oil vegetable oil
150 g mushroom optional
2 bay leaves
150 g mix vegetale optional
2 tesp black pepper for the whole cooking
1 tesp paprika pwd optional

FOR GARNISHING

6 green olives
1 cocumber
1 hard tomato
½ lemon/lime

Instructions

PREPERATION
First get the skales of, the guts and gills then wash the fish with salt and lemon juice.
SEASONING
Make deep lines on the fish first
then sprinkle just salt with 1/2 tesp of black pepper and season.

FRYING OF THE FISH

Use a frying pan to fry the fish
Heat the oil on medium heat and fry the fish until golden brown on both sides

COOKING THE YASSA

Peel the onions and the garlic
Cut the onions into wedges not not very thick
Now fry the onions in the same oil in a deep and wide saucepan for about 2 minutes then crush in the garlic together.
Add in the mustard, the blackpepper, paprika pwd, chile flakes the bay leaves with the all-purpose seasoning.
Keep on stiring on low heat until the everything is incoperated.
Now add in the mushrooms with mix vegetables then last press in the lemon or lime its upp to you. I prefer lemon but if you want it very sour then lime is the best.
Keep on stiring until the vegetables and onoins is done or wither.
Give it a taste, add more if necessary for more seasoning
Last lay in the fried fish in the saucepan together with onions and reduce the heat and let it cook on slow heat for about 6 to 8 minutes so the sauce would infuse into the fish.
After that then the FISH YASSA is done and ready to be served
It can be served with rice or with lettuce or even with cooked potatoes.
It is a very easy and quick meal
Healthy and delicious for lunch or dinner
Garnish with olives, tomato, cocumber with slices of lemon
BON APPRTIT!!!!!

Notes

Keyword #FISHRECIPE, #FRIEDFISH, #healthyfood

HOW TO COOK CHICKPEAS

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Prep Time 8

Cook Time 2

Total Time 10

Course Main Course, Salad, Side Dish, Soup

Cuisine Indian

Equipment

cooking pot with lid
drainer
ziplock freezer bag

Ingredients

200 g uncooked dry chickpeas
2 liter water
1 tesp salt
1 tbsp oil

Instructions

meansure 200 grams of dried chickpeas
make sure that you pick out all the bad chickpeas first
then run tap water on it and rince two times
then fill the container with cold water until it covers the chickpeas
soak the chickpeas for att least 8 hrs or overnight
after 8 hrs you will notice that the peas have doubled its size
after 8 hrs empty all the water from chickpeas
rince the chickpeas 1 more time then transfer them in a large pot.
fill the pot with water until it covers the chickpeas
add 1 tesp salt then bring to boil.
open the pot when it starts boiling because it would start to create foam after few minutes
make sure you scoop out all the created foam from the top of the pot to avoid bloat or gasy stomarch
let the chickpeas cook for 11/2 hrs until it is tender or to how you want it
then strain out all the water.
spread it out on a flat surface lined with papper towel
let it cool down before preserving
chickpeas can preserved in a sterilzed airtight glas container with som of the water with a tbsp of oil lock tight then save in the fridge for 1 week
or pack in a freezer ziplock bag for 3 months in the freezer
chickpeas can be paired with salad, stews, soups, humus, panfry, roast canned or can even be mashed for sand wich.
chickpeas can be eaten everyday if you want to but not more than 70g but at
least 28g is enough to avoid gas, nausea and bloating.
chickpeas contain lots of protein
chickpea can be served with cooscoos with chicken curry stew packed with lot of flavor
do not hesitate give it a try.

CLASSIC RED VELVET CAKE WITH FROSTING DECOURATED WITH SPRINKLES

Red Velvet Cake is a classic and popular vanilla dessert made with just few ingredients. This dessert is just not creamy but moisty and delectable, it can be presented on any festive table that can turn your occasion to another level. It is not just an easy recipe but also quick to make

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Prep Time 30

Cook Time 45

Total Time 1 25

Course Dessert

Cuisine American

Servings 12

Equipment

1 baking form round
1 cake tray

Ingredients

280 g all-purpose flour
12 g cocoa pwd process
4 g baking pwd
4 g baking soda
4 g salt
300 g sugar
2 eggs room tempreture
240 g sour cream or butter milk
8 g vanilla extract
2 tesp instant coffee
4 g white vinegar
220 g vegetable oil

GLAZE

1 cup confectioner sugar
2 tbsp milk
1 tbsp water
1 tesp vanilla extract

SPRINKLES & WHITE CHOCKLATE COVERED STRAWBERRIES

1 pkt sprinkles optional
1 pkt white chocklate covered strawberries optional

Instructions

First Preheat oven to 170 ℃
Sift all the dry ingredient together and mix until everything is combine
1) flour
2) baking pwd
3) baking soda
4) salt
5) cocoa pwd
then add in the sugar
then the wet ingredients which is the vegetable oil
mix until you get a beautiful and smooth consistency
then crack in 2 eggs and continue mixing until smooth.
after that then you can add in the sour cream or butter milk mix until smooth .
add in the vanilla extract and continue mixing
after that mix the instant coffee with hot water then add it in the cake mixture
continue mixing then last add in the white vinegar with the red food colouring
mix until everything is mixed properly until you get a light and beautiful mixture.
you can add in more of the red food coloring if you want it very dark red.

BAKING FORM

use any nonstick baking form or greased baking form of your choice
empty in the cake mixture and bake for 45 minutes
after baking bring it out and let it cool down for 10 minutes
before removing from the baking form on a desired cake tray

MIXING GLAZE

prepare the ingredients for the glaze
now mix the milk, confectioner sugar, vanilla extract and water together
until you get a light and thin consistency then put it in the fridgerator.
we will get back to it later

Notes

Keyword cake, homemade cgristmas cake, how to bake red velvet cake, jestinas kitchen, new cake recipe, party cake, red velvet cake recipe, special cake, unique style cake

HEALTHY GRILLED CHICKEN SALA

Are you grilled chicken lover? then this video would be special for you.

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Prep Time 15

Cook Time 10

Total Time 35

Course Salad

Cuisine Gambian

Servings 4

Equipment

1 Grill Pan OVEN GRILL

Ingredients

500 g chicken breast
250 g lettuce mixed sallad
100 g plum tomatoes
½ red onion
100 g precooked red kidney beans
100 g precooked chickpeas
1 cup sweet corn
75 g mix bellpepper
1 cocumber

DRESSING

1 tesp oliv oil extra virgin
1½ tbsp soya sauce
1 tesp lemon juice/vineegar fresh
1 tesp mixed dried herbs
½ tesp salt

SEASONING FOR CHICKEN BREAST

1 tbsp all-round green seasoning or any of ur choice
½ tesp salt
1 tbsp olive oil
1 tbsp paprika pwd
1 tesp garlic pwd

Instructions

PREP FOR THE GRILL CHICKEN BREAST
Wash 4 pieces of chicken breast first then dry with a papper towel
Divide them if they are large to make they season and cook faster
Transfer in a plate and season with salt, ½ tesp paprika pwd, 1 tbsp all-purpose seasoning or any of your choice.
Then season well and put it aside to let it marinade for about 20-30 minutes.
Whiles the chicken is marinating i am going to wash my ingredients for the salad
and prep for the salad.
PREP FOR THE SALAD
Wash the lettuce very clean and drain them
In this recipe i used tre diffirent types of lettuce but you can use any of your choice
1 Roman salad
2 Iceberg salad
3 Crispy salad
After the lettuce have drained cut and transfer in a wide large bowl that everything would fit.
Wash the tomatoes, then chop the mix paprika, red onions, cocumber add together with the salad
Empty the sweet corn, red kidney beans and chickpeas in bowl rince them with cold water first and let them drain

GRILLING CHICKEN BREAST

Make sure you add olive oil in the seasoned chicken first before grilling to get a moist and juicy grilled chicken.
Grease a grilling pan and place on a heated oven platta and grill for 5-6 minutes on both sides
or grill in a preheated oven for 15 minutes at 150 ℃
After grilling leave the chicken whole or slice the into thin slices
Our chicken is done.
Mix the seasoning and then add all the ingredients together with the salad and mix after mixing serve together with a piece of grilled chicken breast on the side.
And What Else? EAT!!!!!!
BON APITIT!!!

Notes

If you want to see the full video check it out in youtube @ jestinsa kitchen

Keyword PERFECTLY GRILLED CHICKEN BREAST WITH HEALTHY SALAD

HOW TO PRESERVE HERBS & VEGETABLES WITH SALT

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Prep Time 1

Total Time 1

Course Appetizer

Cuisine American, Gambian

Equipment

1 DEHYDRATOR
OVEN
BLENDER

Ingredients

1 whole onion
1 whole red onion
1 whole leeks
1 bunch springs onions (bunch)
200 g red bell pepper
200 g yellow bell pepper
100 g curly leaf parsley
100 g basil
100 g rosemarie
100 g mint leaves
75 g fresh ginger
100 g orange bell pepper
1 whole carrot raw

SEASONING

2 tbsp sea salt
2 tbsp himalayan pink salt
2 tbsp salt flake

Notes

First wash and dry the herbs and vegetables

Pluck the leaves, chop and blend all the herbs.

Cut all the vegetables into long thin stripes for the all-purpose seasonings.

So they would dehydrate fast.

Pack all the vegetables on the rak from the dehydrator or use the tray from the oven if you going to dry the vegetables in oven.

Blend the wet herbs, onions coarse with 1 tbsp each from the salts or goodly portion of salt it is up to you .

Transfer the blended herbs on a patchment papper before laying it on tray to avoid water droping from the herbs .

Now step by step you can easily dehydrate by air or sun dry, even oven dry or use a dehydrator to dry the herbs and vegetables. It would take 9 hrs to dehydrate with my dehydrtor or days if its sun dry.

When the vegetables are completely dehydrated, then they can be blended with salt. Smooth or rough then preserve in a dry sterilzed air tight jar as long as you wish.

It can be used for soups, stews, ect! etc!

For the herbs you dont need to do anything extra because it has already been blended before dehydrating . The salt has already cured and infused the herbs So it is ready for preservation in a clean sterilized air tight jar.

My flavouful salted herbs can be added into fish, chicken, meat, salads and in different recipes as well.

My all- purpose seasoning can be used everyday, anytime in all your recipes.

For long time preservation make sure to use clean dry spoon

REFRESHING PINEAPPLE & GINGER DRINK

If You Looking To Make A Drink For Party, Wedding Reception Or Its Summer Then its For You

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Prep Time 20

Cook Time 15

Total Time 35

Course Drinks

Cuisine American, Gambian, Mediterranean

Servings 20

Calories 58.5 kcal

Ingredients

1 whole sweet ripe pineapple
350 g fresh ginger peeled or unpeeled
1 cup granulated sugar honey/sweetner (optional)
5 cups water
4 cloves
1 lemon
3 drops vanilla extract

Instructions

For my fresh homemade ginger pineapple drink you need just few ingredients.
It is really refreshing and pack with lots of vitamins and can be presented in differents occations, it also makes your skin looks healtier. This natural tropical drink or juice is so easy and quick to make. So without wasting any time let me show you how i make this refreshing drink it takes just few minutes.
1) Skrape of the skin or the outer part of the ginger or peel with a knife or wash them clean with the peel on
2) If you leave the skin on the ginger it gets more concentrated and it becomes darker. But for me am going to skrape of the skin.
3) Rince the ginger after peeling of the outer part before blending in a blender or juicer.
4) Peel the pineapple
5) Slice the ginger and the pineapple into small slices and then transfer into the blender with 100ml water and turn the blender on high until it is finely blended .
6) Empty in 5 cups of water and mix. To get a beautiful, fine and clear drink use a clean cheesecloth to press and strain the mixture in a container, or use a fine sieve to seperate the pulp from the drink
7) Press or squeeze the lemon in the ginger and pinapple
8) Add in sugar, honey or sweetner its up to you. Why not with drops of vanilla extract then mix again and strain for the last time.
9) Add in few pieces of cloves or without
10) Fill your bottle or jug and serve over ice or serve after refrigerating
11) The drink settles down then container when its not in use so do forget to stir or shake before servering
12) It can be chilled for few days or preserve in an airtight container in the freezer for weeks. Defrost and serve when ever you need.

Keyword ginger & lemon drink, ginger, ginger & lemon juice, how to make giner pineapple drink, how to make ginger & pineapple drink

ELEVATED STREET PANCAKE

Popular Gambian Street Snack

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Prep Time 40

Cook Time 30

Total Time 1 10

Course Dessert, Side Dish, Snack

Cuisine Gambian

Servings 10

Calories 211.6 kcal

Equipment

1 Deep Bowl
1 Wooden Skewer
1 Deep pot

Ingredients

500 g All-purpose flour
2 Eggs
100 g Cooked prawn
50 g Raw gratered carrot
1 l Oil frying oil
½ l Water
½ Onion
1 tesp Baking powder
¼ tesp Bikarbonat soda
½ tesp Kardemumma grounded
½ tesp Garlic powder
¼ tesp Onion powder
½ tesp White pepper
¼ tesp Nutmeg grounded
½ tesp Dried Parsly grounded
½ tesp Salt
½ tesp Dried Parsly grounded

Instructions

Hi guys! Do you love street food? If you do then this recipe is for you.
Gambian pancake elevated with prawn with onoins etc ect.
It can also be served as snack, side food, finger food or serve as dessert if its done with sugar.
First sift 500g of all-purpose flour in a deep wide bowl, then add in all the dry ingredients mix until everything is incoprated.
Second prepare the wet ingredients
Then beat lightly the eggs and add in the flour.
Finely chop the cooked prawn and add in the flour
Grater the raw carrot and add in the flour then mix all the ingredients together until combine then start by adding cold water bit by bit until you get a beautiful and light consistency then cover tight with film put it aside for 30 minutes for the mixture to rise.
Add in the finely chopped onions if you want it in just before frying it makes your pancake very crispy and crunchy.
If you dont eat seafood you dont need to add in prawn it goes perfectly well without.
If you not sure with the consistency go to Jestinas Kitchen in (YOUTUBE) you can see the video on how the consistency should look like
before you start to fry your pancakes.
Empty 1 liter of oil in a deep pot and heat but not very hot ortherwise your pancake would burn without getting cook inside.
Keep on turning with a skewer until golden brown then remove. Make a test first to see that its cooked inside. Place papper towel on a plate then transfer the pancakes on top for it to absorb any excess oil from the pancakes.
Then serve you crispy, crunchy pancakes with sweet and sour sauce or hot chili pepper sauce or without. With a cup of te or coffee
BON APETI!

VEGETABLE CASSEROLE

Healthy Vegan Vegetable Casserole that you never had

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course, Side Dish

Cuisine French, Gambian

Servings 6

Calories 225 kcal

Equipment

1 oven pan or pyrex bowl

Ingredients

1 large slice cabbage
1 medium onion
4 large eggs
100 g mixed bell pepper
1 whole garlic
3 large potatoes
70 g leeks
100 g gratterd cheese
2 st selleri
2 tbsp oil olive oil
20 ml milk or (laktos free)

SEASONING

1 tesp black pepper
1 tesp all-purpose seasoning
½ tesp garlic powder
1 tesp salt
¼ tesp chili flakes

Instructions

Preheat Oven to 200 ℃
Wellcome to the best and healthy Vegan Casserole Recipe.
If you looking for ideas to make easy recipe for brunch, lunch or dinner then here is one.
It can be serve as side dish for bruch, lunch, picnics or parties. It can be prepared a day or hours before and in the oven few minutes before serving.
It is so healthy, simlpe and easy to make so withou wasting any time lets get started.

(1) Chop all the ingredients round or wedges

(2) Shred the cabbage but not very thin

(3) Peel the onion,garlic and finely chop

(4) Peel the potoes and grater then add in cold water

COOKING
Heat 2 tbsp olive oil in a deep pot then add in the chopped onions, saute until golden brown then add in the shredded cabbage, stir and cover for 3 minuntes After that add in the seasonings pinch of black/pepper or any of your choice. Then squeeze out all the starchy water from the potatoe then add together with the cabbage and onoins. Stir and make sure that all the water in the pot has finish then add in the rest of the vegetalbles. Stir and cover for another 3 minutes we want crunchy vegetables, then now transfer in an oven casserole or pyrex bowl.

EGG MIXTURE

Beat 4 large eggs then season with pinch of garlic pwd, all-purpose seasoning, salt, chili flakes and pinch of black/pepper
Then add in 20 ml of milk or (laktos free) milk
Then with 50g graterd cheese
Now spread out the vegetables evenly and then empty the egg mixture on top
Last spinkle the rest of the cheese on top. AS MUCH AS YOU WISH
Then bake into the preheated oven for 25 minutes

Notes

Feel free to ask questions, Comment, Like and Share

Check me out in Jestinas Kitchen in Youtube to see full video on how to cook Vegetable Casserole

GRILLED LAMB CHOPS & LIVER RECIPE

This recipe is a popular dish in the Gambia. It can be served in many different occasions or even on your dinner table. So why not give it a try.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Gambian

Servings 4

Calories 1177 kcal

Equipment

1 Oven Grilling rak
1 Deep Frying Pan

Ingredients

1500 g lamb chops
800 g Liver
2 red onion
1 white onion

SEASONING

2 tesp green seasoning or any of your choice
2 tbsp grill oil or vegetable oil
½ tesp chili flakes
½ tesp all-purpose seasoning
½ tesp salt
½ tbsp lime juice

Instructions

Preheat oven to 250 ℃
Cut the meat to small pieces then rinse leave it to drain
(1) After draining add 1/2 tesp salt, 1/2 tesp all-purpose seasoning, 2 tesp all-round green seasoning or any of your choice with 1 tbsp grill oil & 1 tbsp lime then season, then transfer in a grill pan and grill until brown & tender.
(2) Peel the skin from the cow liver then rinse dry and cut to long thin slices, add a pinch of salt, 1 tesp all-round green seasoning or any of your choice, season cover & put aside for 30 minutes.
(3) After 30 minutes heat a deep frying pan with 2 tbsp oil then add in the liver on high heat keep turning until golden brown then reduce the heat let it cook for 15 minutes until well cooked.
(4) Peel the onions then cut into rings
Add seasoning lightly with the rest of the green seasoning or any of your choice.
See that the liver is weldone with no more excess water then add in the onions.
Keep turning so it wont stick add in little chili flakes if you want it more spicy.
See that the onions are not over cooked they should be crunchy.
Our lamb chops & liver is done and can be served with salad, rice, cooscoos or toasted bread.
Or as you wish
Bon Apetit

Notes

OVEN-STEAMED SHRIMP

These babies are mouth watering if you try them you will never stop doing them so watch out try it and you will never regret it.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish, Snack

Cuisine Gambian

Servings 4

Calories 371 kcal

Equipment

1 Oven pan
1 Oven Pirex Bowl

Ingredients

1500 g Jumbo kingsize Prawn
1 Whole Garlic
2 White Onions
1 Whole Lime

SEASONINGS

½ tesp Grinded Habanero Pepper (optional)
1 tesp Chili Flakes
1 tesp Black pepper
1 tesp Garlic Powder
1 tesp Salt
2 tesp Mustard
1 Whole Lime
1 tesp Dried Parsly
4 tbsp Vegetable Oil
3 tesp Senap

Instructions

Preheat oven to 250 ℃ then rinse the unpeeled or peeled shrimp and leave it to drain completly before seasoning.
Buy the time the shrimp is draining peel the garlic and onions cut them into thick wedges or round transfer in a bowl.
Blend the habanero and garlic coarse then empty the content in a wide bowl then add in 3 tesp of senap, 1 tesp black pepper, 1 tesp paprika powder, 1 tesp garlic powder and 1 tesp dried parsly then press in the lime, lemon and the oil then mix properly. Last add in salt with all-purpose seaoning or any of your choice to taste.
After all that then mix empty the mixed seasoning with shrimp and onoins together until everything is incoprated then empty in your oven pirex bowl or deep oven baking tray
Then into a 250 ℃ preheated oven for 5 minutes bring it out empty nearly all the excess water from the shrimp and then put it back until all the shrimp turn pink then it is ready to served
These shrimp are mouth watering with the crunchy onoins can be served with salad, potato salad or coleslaw is something else

Notes

SPICY MIXED PICKLED CHILI

If you looking for ideas on how to make appetizer or mixed pickled chili then you are in the right channel.

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Prep Time 5

Cook Time 15

Total Time 20

Course Appetizer, Side Dish

Cuisine Gambian

Servings 4

Equipment

1 Chopping Board
1 Knife
1 Peeler
1 Glass Jar Container

Ingredients

1250 g Chili Mixed Peppers
1 Carrot Whole
1 Garlic Whole
1 Lemon Whole
1 Habanero Pepper
50 Shallot Onions
10 Kalamon Olives Seeded
15-20 Green Olives Seeded
2 tesp Capers

SEASONING

1 tesp Salt
1 tesp All-purpose Seasoning
2 tesp Chili Flakes

PRESEVATIVES

200 ml Olive Oil Extra Virgin
25 ml Fresh Lime Juice
25 ml Lemon Juice

Instructions

Wash and peel all the ingredients that need to be peeled and washed first put them aside to dry and later transfer them in a bowl
Then chop the peppers and carrot either round or wedges then put aside leave some whole
Blend or chop 5-6 garlic cloves coarse put aside
Seperate 5-6 green olives from seeds or use seedless olives
Press 1 whole lemon and strain in a bowl or remove seeds then add in 25ml of fresh lime juice and mix together.
Add the chopped garlic in the juice with 2 tesp chili flakes, 1 tesp all-purpose seasoning with 2 tesp salt then mix until the salt desolves then add in the chopped garlic. Mix until everything is incoprated then add some of the mixture into all the ingredients and mix again.
Now empty the contents in a clean dry sterilized jar right to the top
Then empty in the olive oil until it covers all the vegetables then close tightly with lid. Wipe the jar clean and dry then store in a cool place.
Make sure to store it in the fridgerator after consuming for the first time
This appetizer can be served with grill fish, shrimp, stews, or do as you wish
Make sure to adjust the spices to ur satisfaction
You can chop or leave the habanero whole if you dont want it to be too spicy

Notes

Lentil Rice (Mujadara)

Lentils together with rice is healthy & have lots of minerals which is high in B vitamins also helps to reduce cholesterol & stabilize our blood sugar level. It can be combined with so many like fish, meat, chicken etc!

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Servings 8

Calories 134 kcal

Equipment

1 cooking Pot
1 Fork
1 Cooking Spoon
1 Knife

Ingredients

2 Cups Green Lentils
3½ Cups Basmati Rice
2 tesp Curry
2 tesp Onion Powder
75 g Mixed Paprika
2 tbsp Oil vegetable
1 tesp Salt
1 Buljong

Instructions

First wash 2 cups green lentils and cook for 15 mins and strain, save the water for later.
Peel and chop 6 garlic cloves, mix paprika and ½ onion
Empty 2 tbsp oil in a pot and saute the onions, garlic and paprika until translucent then add in little water from the lentils
Let i cook for 3-5 mins then add in the seasonings. Curry, onion pwd and ginger
Stir until everything is incoprated
Now wash the rice and add into the pot stir and cover for 2 minutes.
Then add in 4½ cups of water from the lentils stir.
Cover the pot let the rice cook on low heat for 10 minutes until the water is almost finish then add in the lentils, add buljong or salt if necessary stir and cover again for anorther 5-10 minutes until rice is well cooked, to get a fluffy rice use a fork to turn the rice.
Our Lentil Rice is now done and can be served with grill fish, chicken, lamb or what ever.

Notes

What I Do

African food can take a little bit time to cook but it taste wonderful especially

Jollof Rice White/Red

Peanutnut Butter soup