Yes am in love with eating vegetables. So I make it in different ways. In this particular recipe i add raw melon seed or peanut paste, whichever one u have is ok but the taste is slightly different from each other. I used smoked fish but you can use fresh fish, dry fish, beef, cow skin, chicken or what have you? I also love the hint of cumin and white pepper. I prefer pairing it with boiled unripe plantain but u can eat it the way you like. Other suggestions are potatoes, rice, yam and ripe plantains or even corn meal (corn fufu). Use the one you have, it's ok...
Vegetable Sauce Recipe
Cuisine: African
Course: Lunch, dinner
Ingredients
- 6 to 8 medium tomatoes, diced
- Spices( ginger, garlic, celery, parsley), blended.
- Vegetable ( I used a mixture of green and melon), diced, blanched and drained.
- 1 teaspoon Cumin
- Pepper to taste
- 1 large onion ,diced
- 3 seasoning cube of choice
- Salt to taste
- Vegetable oil
- Smoked fish, washed and cut into small bits
- Curry and white pepper powder
- 1 cup raw peanuts, peeled and blended to paste
- 3 tablespoons of grounded Crayfish
- About 10 unripe plantain fingers
Directions
1. Peel, wash and boil the plantain. Put out the heat and add cold water. Set pot aside.
2. Place a clean dry pot on the cooker and add vegetable oil.
3. Allow to heat up then add the diced onions. Cook till soft.
4. Add the tomatoes and cook for about 10 mins.
5. Add the peanut paste and crayfish. Cook for about 10 mins stirring to avoid burning.
6. Add seasoning cubes, pepper, cumin, curry powder, white pepper and salt.
7. Add in the drained blanched vegetable and stir with wooden spoon to combine all ingredients.
8. Cover pot and cook for 5 mins since the vegetable is already cooked during branching process.
9. Bring down from heat, drain the water from plantain and serve hot together. Yummy...
Vegetable Sauce Recipe
Cuisine: African
Course: Lunch, dinner
Ingredients
- 6 to 8 medium tomatoes, diced
- Spices( ginger, garlic, celery, parsley), blended.
- Vegetable ( I used a mixture of green and melon), diced, blanched and drained.
- 1 teaspoon Cumin
- Pepper to taste
- 1 large onion ,diced
- 3 seasoning cube of choice
- Salt to taste
- Vegetable oil
- Smoked fish, washed and cut into small bits
- Curry and white pepper powder
- 1 cup raw peanuts, peeled and blended to paste
- 3 tablespoons of grounded Crayfish
- About 10 unripe plantain fingers
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(c) Mary's Blog |
Directions
1. Peel, wash and boil the plantain. Put out the heat and add cold water. Set pot aside.
2. Place a clean dry pot on the cooker and add vegetable oil.
3. Allow to heat up then add the diced onions. Cook till soft.
4. Add the tomatoes and cook for about 10 mins.
5. Add the peanut paste and crayfish. Cook for about 10 mins stirring to avoid burning.
 |
(c) Mary's Blog |
6. Add seasoning cubes, pepper, cumin, curry powder, white pepper and salt.
7. Add in the drained blanched vegetable and stir with wooden spoon to combine all ingredients.
8. Cover pot and cook for 5 mins since the vegetable is already cooked during branching process.
9. Bring down from heat, drain the water from plantain and serve hot together. Yummy...
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