Yours Mine and Ours: Cuisine

Yes, you can season the day you make the stew.  Season overnight is my preference.  WHY? better taste. (give the seasoning time to "sink" into the meat)  It's usually serve with rice & peas/plain rice but you can have it with bread, dumpling, yam whatever you want to eat it with.

1love

@Hauwa

Yes, I am an Island girl
different color = different (culture) seasoning

errr epi what do you season with? thanks

M droolin' hia! J'aime beaucoup! _{pardon ma french abeg!}

WoWw! Epi!

Can I have d direkshunz for 'Basmati wild rice' pwease!

Sardine Fritters  (Great for breakfast)

Ingredients

1 cup cooked mashed Irish **potato
1 tin sardines
1 teaspoon Onion (finely chopped)
1 teaspoon Scallion (finely chopped)
Thyme
2 tablespoons flour
1 egg
Salt and pepper to taste
Hot pepper (be careful)

Method

Put potato in a bowl. Drain oil from Sardines.  Add all other ingredients to potato and sardines and mix well.  Drop by spoonfuls in hot oil and fry until golden brown

**You can substitute any other starchy vegetable, For example, Green bananas

@davidylan

Waiting for the pics

Omelet Syle

David,

I thought you were BSing.  Looks tasty.  Just one question - did you substitute tomato sauce/paste for tomatoes?  btw, if you keep up the cooking, who knows I may hire you as a chef.  lol

Clean stove eh?. You know what they say about men with clean stove

1love

Epi,

Yu'r yet to giv d recipe for Basmati wild rice o

Oya nauuuu!!

anytime darling

@Moyola

Talk about putting me on the spot, right? I was hoping you forget because I always estimate when cooking certain things and rice is one of them.  Anyway, if this comes out “soppy” abeg, no embarrass me, jare .   You can get the basmatic wild rice from the health/indian stores

>**< For every cup of rice add 1 ½ cup of water

Rinse rice until the water is clear and not “cloudy”

Bring rice to boil at medium heat (Adding onion, sweet pepper and salt to taste) don’t cover pot

After the rice has been cooking for a few minutes, check for holes or crates (see pic)

Put the lid (pot cover) on tight (turn down heat to low)

Turn stove off when water dries out

>**< Add more water if necessary

next time try using a fish you love

@David

Me too, I don’t like chunky tomatoes but if you diced the tomatoes, cook them long enough they no longer look chunky.  Here is an easy stew.  Next time when u r cooking let me know and I'll walk u through it via email

@topic

Goat Water

Ingredients

5lb Goat meat (Mutton)
1 small breadfruit (peel and chopped)
½ lb flour (for dumpling)
1 Onion (chopped)
2 tomatoes (chopped)
4 garlic cloves (chopped)
3 Celery stalks (chopped)
Gravy browning
Hot pepper (be careful)
2 Maggi cubes
3 Christophenes (peel and chopped)
Olive oil
Thyme
Scallions
Salt and pepper to taste

Direction

Wash (cut into serving pieces) goat meat and season with salt and pepper and set aside for 1 hour
Brown meat in hot oil.
Put meat in a large pot, add enough water to cover meat and simmer for 2 hours
Add Christophene, breadfruit, onion and garlic.  If necessary, add just enough hot water to keep the meat covered.
Add thyme, scallions, celery, tomatoes and hot pepper.
Make a smooth paste with 2 tablespoons of flour a little water and 2 tablespoons of gravy browning and add it to the stew. Make dumplings (use a spoon to cut in small pieces) with the remaining flour and add them to the pot.
Add cubes.
Continue to simmer until the meat is very tender and stew is thickened
Remove hot pepper

*The stew should be brown in color

Serve with bread

If my memory serves me correctly, they refer to it as Cho-cho (see pic)


I am outta here.  Enjoy the rest of your day

Stew Peas with Oxtail and Pigtail.

(Birthday Party 3-27-09)

Serve with White Rice

You can cook?lol, Looks good.

Fried Fish saute with Quash, Pumpkin, Christophene, Sweet-pepper, onion and Carrots


1love

, well if you know what they say about a  man with  clean stove

lol,