RICE AND VEGETABLE STEW TUTORIAL

There is something special about vegetables; it has a super digestive and cleansing powers just as fruits will do. With the hot sun and all, I thought of a food that we ease and not make us heavy and my mind suggested a vegetable stew. Enjoy.


INGREDIENTS.

Rice
Diced Carrot, Green Beans Stick
Vegetable oil or Mayonnaise
Onion
Pepper
Salt
Maggi
Tomatoes (Fresh and Tin)
Nutmeg
Tyme
Curry
Crayfish
Mangala Fish
Fried Fish
Shaki
Vegetable (Ugu Leaf).
Water

COOKING STAGE1(Rice)

Parboil the amount of rice you want to make, cook and embellish with vegetables. This is optional, but for the sake of serving, people will rather go for an enticing meal to that plain one.

COOKING STAGE2 (Stew)

Heat your oil and fry the fish, add onion to last for 5second, add the Nutmeg and crayfish mixture, then the tomatoes and pepper and allow to heat and dry a reasonable amount of water.

Add salt, Maggi, Curry, Tyme and the Mangala Fish to taste, allow to fry and penetrate for two minutes (note that the time variation depends on the heat source as some may stay longer than this) and then add your shaki for another 3minutes.

shaki

When all is well with the look of the hard edibles, add the carrot, green beans, seed, pepper or what ever vegetable you desire, and then add the Ugu leaf and just a little water and allow to boil for just a count of 60. The food is ready.

traditional feel joor.

Remember to serve with Zobo my dear people. Chai! am sure you enjoyed it. Nenye is officially a chef, tailor, makeup artist and writer.
Note that everyone doesn't cook alike and your vegetable source may vary according to choice. Some may use geen leaf and a little of scent leaf.  Vegetable soup ain't just rich and attractive, it is infact one of the healthiest source for rice.



If you have a question or contribution, add it at the comment section. Thank you.

HAPPY SUNDAY SWEETHEARTS