Garden Eggs Stew

6 garden eggs

1 large onion

3 fresh tomatoes

4 tbsp. tomato paste

1/2 cup of palm oil (red oil)

3 cloves of garlic

5 fresh spinach leaves

1 fresh red peper

small kobi (smelly fish)

4 cans mackerel (filet in oil or smookd mackerel)

1 magi cube

salt to taste

wash the garden eggs and cut the top, also add the peper and the smelly fish and put three cups of water and bring to boil, cook it 15 min. to 20 min. remove the smelly fish into a plate and ground the garden eggs and the pepper in a food processor.

Breng a cooking pot on the fire and then put the palm oil in the pot, and also cut the onion and the cloves into pieces and add it into the palm oil and the add the smelly fish also, stir it for 2 to 4 min. and then cut the tomatoes also in in pieces and add and stir for about 2 min and then add the grounded garden eggs and cut the spinach into very very little pieces and add it into the stew and stir and add the mackerel and maggi and salt, lower the heat and leave it for 5 to 10 min. Ready to be serve. You can eat it with cook plantain, rice, yam, potatoes ...

TIPS:

Taste the stew before adding salt because there is already salt in smelly fish.

If you don't like too much pepper, just use 1/2 of it or 1/3.

1 teaspoon salt

3 tablespoons soy sauce

2 cup uncooked long grain rice

4 tablespoon vegetable oil

1 cup green beans

2 egg, lightly beaten

1 egg unbeaten

1 cup shrimps, beheaded

2 carrot finely chopped
2 cups bean sprouts

2 sticks of green onions finely chopped

In a saucepan wash the rice three times,after washing the rice, and then add 3 coffee cups of water and salt, cook it and stir and when the water is finished on the rice,lower the heat and stir and taste it and when you feel like the rice is soft then it is ready, take it off the heat, you can also cook it in rice cooker if you have,it is much easier. Heat oil in a medium skillet or wok over medium heat, Pour the egg in the oil and fry while scrambling, add the srimps and stir for two min., then add the green beans and the rest of the vegetables and Stir for 1 min., add the rice and the soy sauce and mix it well and stir for 2 min. Fry the extra egg in a differen pan unbeaten with the yolk in the middle with a little bit salt to taste.Your fried rice is ready to be served and decorate it with the egg. Bon Apetit

Beef and Spinach Stew

6 small canned tomatoes, with juice
1 whole fresh hot chili
4 medium onions, whole
1/4 cup green bell pepper
6 tbsp vegetable oil
1 lb stewing beef, cut in cubes
1 cup water [or beef broth]
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
3/4 to 1 lb fresh spinach 1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice. Combine the chili, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed. 2. Heat the oil in a large, cast-iron pot, and sauté the vegetables and beef for 5 minutes over high heat. 3. Add the reserved tomato juice, water sugar, salt, cayenne, and ginger. Cover, lower the heat, and simmer for 2 hours. Stir occasionally to keep from burning. 4. Meanwhile, soak the spinach in warm water for 15 minutes. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside. 5. After 2 hours, add the spinach to the pot and cook over medium heat for 30 minutes, until the water is gone and the spinach is cooked. 6. About half an hour before serving, prepare boiled rice. Serve Shoko with rice. [Also good served with Yam Fufu

Lime Tea

6 limes
1 quart water
sugar to taste
Squeeze the limes. Add hot or cold water and sugar to taste. Serve with ice, if cold drink.
Ginger Orange Drink
1/2 gallon fresh or reconstituted frozen orange juice
½ to 1 cup ginger root, peeled and sliced
8-10 whole cloves
5-6 whole black peppercorns
¼ t. salt
1 cup sugar
2 cups water
Boil the water, sugar and spices together in a saucepan for 5 minutes. Cool. Refrigerate for an
hour to over night. Remove the whole cloves, peppercorns and ginger root. Add to the chilled
orange juice. Serve cold. (This may be served with 3 parts orange drink to one part club soda,
for a carbonated drink

Baked bananas

6 ripe bananas, peeled and slit lengthwise
2 T. lime or lemon juice
2 T. sugar, brown or white
2 T. butter
Place the bananas in a buttered shallow baking pan. Sprinkle the lime (lemon) juice and
sugar over them, and bake in a 350 degree oven until soft, about 15 minutes. Serve as is, or
with a variety of toppings: grated fresh coconut, toasted coconut, ground roasted peanuts,
sweet or sour cream, or an orange liqueur.
*Variations:
Bananas can be baked (or broiled) in pineapple and/or orange juice or sweetened with
honey