Pepper Roti

Ingredients

Roti
4 cups of all purpose flour
3/4 teaspoon of baking powder
1/2 teaspoon salt
1 table spoon of white sugar
2 cups of coconut water
2 teaspoon of oil
2 table spoon of cookeen butter

Roti Filling
3 cups of grated potatoes
1 cup grated carrots
12 cloves of grated garlic
6  red pimento grated
1 large onion grated
12 leaves of chadon beni
5 hot peppers
1/2 table spoon of salt
2 teaspoon of olive oil
2 dash of black pepper
1 lb cheese


Directions
Blend the chadonbeni, peppers, pimentos, garlic, onion and carrot
Add salt according to taste and mix thoroughly
Now mix  flour, baking powder, salt and coconut water into a dough
Divide the dough in two and coat with the olive oil and leave to rest for 1/2 hr
After 1/2 hr open the dough in two and spread a teaspoon of cookeen butter
Roll the well mixed dough in 2 ball and leave for 20 minutes
Now  flatten the 2 ball in a circle
Place one on a tawa with a very low heat
Add a layer of thin cheese and then the roti filling evenly in the entire circle
Then place the other flatten roti over the one with filling and press right around it
Then spread a little oil over the surface evenly
Use a dabla and turn over the roti carefully
Then spread some more oil evenly over the other side
Let it cook for a few minutes
Then flip roti carefully ensuring for consistent color and texture
Then cut into pieces of your desire and
Serve hot

Aloo / Potato choka

Ingredients

3 medium sized potatoes
1 large onion
3 cloves garlic grated
4 pimento chopped
1 pepper chopped
1 table spoon of salt
2 dash of black pepper
3 tea spoon of oil




 Directions

Peel, wash and chop up potatoes
And place in boiling water with added salt and garlic
When the potatoes are boil tender, drain excess water
Saute chopped onion, grated garlic, pimento, and pepper and throw evenly
Over smash up  potatoes
Mix thoroughly
Add 2 dashes of black pepper
Add salt and pepper as desired
Serve hot
With sada roti

Tomatoes Choka

Ingredients


5 large tomatoes
1 large onion chopped
6 cloves of garlic chopped
4 pimento chopped
1 large pepper
1 bundle of chive chopped
2 leaves of chodobeni chopped
1 table spoon salt
2 dash of black pepper
2 teaspoon salt
4 teaspoon oil


Directions

Roast tomatoes on an open gas flame and turn once or twice
Peel tomatoes and place in large bowl
Hot the 4 teaspoon of oil and saute
The chopped onions, garlic, pimento and pepper
Place this sauted mixture on the tomatoes and mix thoroughly
Smashing up the tomatoes
Add 2 dash of black pepper
Add salt and pepper as desired
Serve hot
With sada roti

Biagan / Eggplant Choka

Ingredients

2 large soft biagans about 3/4 lbs each
6 cloves of garlic chopped
2 large onion chopped
4 pimento chopped
1 pepper chopped
4 dash of black pepper
1/2 table spoon salt
4 table spoon of oil


Directions

Wash 2 biagans and make 3 slits with a sharp
knife
Then place the chopped garlic into the slits
Roast the biagan thoroughly over and open flame
Then remove the outer charred skin with a fork
Then take the inner pulp with the chopped garlic
Place in large bowl with the chopped
Saute the onions, garlic, pimento and pepper in hot oil
Then throw thoroughly over the biagan and mix
Adding  a dash of black pepper
Garnish with chopped chive sparingly
Taste and add salt and pepper accordingly
Serve hot
With fried bake

Eddoes Choka

Ingredients

2 lbs of eddoes

1 medium onion chopped

2 pimento chopped

1 pepper chopped

3 cloves of garlic chopped

2 dash of black pepper

1/2 teaspoon of salt
3-4 table spoon of oil

Directions

Peel and wash eddoes and place in a pot of boiling water
Add salt and some seasoning while water is boiling
Let the eddoes cook until it is tender
Drain excess water and smash up eddoes
Heat the 3-4 table spoon of oil and add
The chopped onion, garlic, pepper and pimento
And throw over the eddoes and mix thoroughly
Taste and add salt and pepper as desired
Serve hot 

With sada roti

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Curry Chicken

Ingredients

• 1  5lbs chicken chopped up 
  1  medium onion, chopped
  6  cloves garlic, chopped
  3  pimento pepper
  1  chive, chopped
  6  leaves chadon beni     
  10  fine leaf thyme, chopped
  1 tsp amchar masala powder
  2 tbsp curry
  salt to taste
  pepper to taste
  2 pot spoon of oil

Directions 

Cut up, wash,clean and season the chicken with one large onion, one bundle of chive, 6 cloves of garlic, chopped chadon beni, fine leaf thyme, and salt and pepper to taste. 

Marinate for at least 2 hours.

Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.

Heat oil over medium flame and add 2 pot spoon of curry. 

Burn curry till the color you desire.

Add the pepper, onion and garlic. 

Cook until it gets sticky in the pot.

Add the marinated chicken and stir. 

Let the curry and season evenly coat the chicken.

At this time the chicken will evaporate it’s own “water” as it cooks. 

What we want is most of the water to evaporate while the chicken sticks to the pot but not burn, so stir appropriately. 

Now add about 2 cups of boiling water gently stir.Cover the pot and let simmer until the chicken is fully cooked for about 10 minutes.

Add salt and pepper to taste.

Serve hot

With sada roti

Fish Broth

Ingredients

3 pounds salmon

2 lime juiced for washing fish

4 liters of water

2 large potatoes chopped and peeled

2 sweet potatoes chopped and peeled

4 green figs chopped and peeled 

1 large carrot, sliced

5  ochroes 

3 large eddoes chopped and peeled

1 large onion, peeled and sliced

2 celery, sliced in 1-inch pieces

1 hot pepper, whole

2 thyme leaves

1 tablespoon ketchup

1 lime juiced when to serve

Salt and black pepper

Green Seasoning

4  large chadon beni / bandania) leaves chopped

1 large garlic peeled

4 large scallions, chopped 

Flour Dumplings

2 cups all purpose flour
1 tablespoon of oil

1 teaspoon salt

2 teaspoons sugar

Water for kneading (about 3/4 cup)

Directions

Peel, wash and cut veggies evenly, slice onion 

Leave root vegetables immersed in water to prevent them from getting black.

Mince chadon beni / bandania, garlic and scallions in a blender.

Soak fish in water, flour and lime juice for a few minutes then rinse and drain.

Season fish with 1 table spoon of salt, a dash of black pepper and mix the blended chadon beni / bandania, garlic and scallions. 

Marinate fish for 1/2 hour.

Bring 2 liters of water to boil in a large pot and season the water with salt, a dash of black pepper and cover over high heat. Add onion, potato, sweet potato, green fig, carrot, eddoes, onion, celery, thyme, whole hot pepper and reserved 3 table spoon of green seasoning during boiling.

Reduce heat to low and continue cooking vegetables in a  fork like tender but firm, approximately 20-30 minutes.

Add dumplings and  reduce heat and simmer until dumplings are cooked, about 10 minutes. 

In a small bowl, add 2 tablespoons ketchup and 2 tablespoons lime juice, chadon beni, shredded garlic and mix and add to pot. Stir contents of pot gently. 

Adjust season to taste with salt.

Serve hot in a large bowl, with lime juice and sliced hot pepper on the side to adjust taste according to one's preference. 

Curry Goat

Ingredients

4 lbs of goat stew cut into 1-inch cubes.
1 pot spoons of madras curry powder
1 tablespoon of salt.
2 bundle of chopped chado beni chopped 
1 bundle of chopped cilantro
1 bundle of chive chopped
6 cloves of garlic, grated 
1 large onion chopped
1 hot pepper
4 pimento
5 carapelia leaves
1 teaspoon of roast geera
2 pot spoon of cooking 



Directions

Wash the goat meat with flour and drain

Final wash with 1/4 tea spoon of apple cider vinegar

Add salt, blended green seasoning

2 tsp masala

1 table spoon of saffron powder

1 pot spoon of curry powder

Add chopped onion and 5 cloves of chopped garlic

Then the chopped chadon beni and chive.

Mix evenly all ingredients

Add 5 carapelia leaves

Leave to marinate for 1 one hour.

NOW

In a hot pot roast 1 tea spoon of geera

Heat the oil

saute 5 cloves of chopped garlic

Add 1 pot spoon of curry

allow to fry for 30 seconds then 

Add the marinated goat and mix in the curry thoroughly

Allow to cook until you see the water is drying down

Stir contents of pot to prevent sticking

Then add boiling water to cover the curry goat

add 3 leaves of  chopped chado beni

After about 20 minutes check the meat for tenderness

Taste gravy for salt, pepper as desired

Serve hot

Dumpling and Smoke Herring

Ingredients


SMOKE HERRING
1/2 lb bone less smoked herring
2 tomatoes chopped
1 medium onion chopped
4 cloves garlic, chopped
7 leaves chadon beni, chopped
3 red pimento
1 branch parsley 
1 red pepper 
2 tea spoon of oil


DIRECTIONS
Boil the smoked herring TWICE to remove the salt
Clean and break into small pieces
In a medium sized frying pan, heat the oil in a medium heat
Saute the chopped  onion, garlic, pepper, pimento and chadon beni
Then add the chopped tomatoes and allow to cook for 2 minutes
Then add the smoked herring and mix thoroughly
The finished smoked herring is then served hot with the cow tongue dumplings


DUMPLING
2 cups  all-purpose flour
1 tea spoon of  salt
¾ cup coconut milk
2 liters water for boiling dumplings


DIRECTIONS
Mix the flour and salt. Stir with coconut milk and form a dough.
Dough should be firm enough to be shaped like a cow tongue.
Leave to rest about 10 minutes before shaping the dough.
Larger dumplings are boiled in salted water.
Allow dumpling to cook for about 10-15 minutes.
Drain and wash out with some cold water.
Set aside for serving.

Stew Chicken with Coconut Milk

Ingredients


1 chicken 5 to 6 lbs chopped
1 medium yellow onion, chopped or sliced
1 peeled potatoes, cut in 1-inch chunks
1 (9 ounce) package frozen baby lima beans
1/4 (12 ounce) can diced tomatoes
1/4 cup brown sugar
1 teaspoon grated garlic
1 cup canned coconut milk
1 tablespoon curry powder
1 cup fat-free, reduced-sodium chicken broth
1/4 teaspoon hot sauce (such as Tabasco), or to taste
1 tablespoon of cumin
1 teaspoon red pepper flakes 

Parsley or cilantro for garnish.


Preparation 15 min
Cook Time   30 min
Ready Time 1hr 15 min

Direction

Place chicken in large bowl.
Sprinkle the onion, cilantro, garlic, salt and pepper over it. 
Cover and marinate for 30 minutes.
Heat the vegetable oil in a deep pot over medium heat. 
Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. 
Add the chicken pieces, and brown quickly while turning continuously. 
Cover the pot, and let it cook for 2 minutes.
Pour in 1 cup of water, coconut milk and pepper flakes. 
Replace the lid, and cook over medium heat for 10 minutes. 
Stir in the ketchup and butter. 
Continue cooking until chicken is fork tender, 20 to 30 minutes. 
Taste and season with additional salt and pepper if needed. 
Serve chicken with the sauce in the pot as a gravy.

Green Salad

Ingredients 

3 lettuce leaves, chopped

2 tomatoes, sliced in 8 pieces

1 apple, sliced 16 pieces

1 carrot shredded 

1 cucumber, sliced

1 large sweet pepper, chopped

1/4 cup garlic sauce

1 chopped parsley 

Directions                                                                                       

In large bowl add

Chopped lettuce leaves

Sliced tomatoes

Sliced apple

Shredded carrot

Chopped sweet pepper

1/4 cup garlic sauce

Chopped parsley

Curry Tania

Ingredients

2 lbs of tania, washed, peeled and cut up
1 large onion
3 cloves garlic grated
1 bunch chadon beni
2 teaspoon curry
1/4 teaspoon of roasted geera powder
1/2 table spoon of salt
2 pimento
1/2 pepper
2 dash of black pepper



Directions

Heat oil in pot and saute onion, garlic and pepper
Mix curry with 1/4 water and add to onion and garlic
Cook for 2 minutes until it turns thick
Add cut up tania to thicken curry until the curry coats the tania
Add salt, pimento and pepper and allow to continue cooking for a few minutes
Add water, cover the pot and lower the heat
So the tania will cook until it is tender and the liquid had thicken
Add 2 dash of black pepper
Add salt and pepper as desired
Serve hot
With sada roti

Stew Chicken

Ingredients

1 chicken 5 - 6 lbs chopped up
1 large onion chopped 
5 cloves of grated garlic
1 teaspoon curry powder
1 red pepper
1 tablespoon of cumin (geera)

1 parsley cilantro for garnish.
3 pimento
1/4 tea spoon salt
1/2 pound diced tomatoes


Preparation 15 min
Cook Time   30 min
Ready Time 1 hr 15 min





Directions



Place chopped chicken in a large bowl. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.


Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.


Pour in 1 cup of water and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.