I wanted a super quick mealand decided on this. It is cheap, healthy and above all yummy. Serve with rice, noodles, pasta, potatoes or any food of choice
Thus came about the pastaand peppersoup spice combo. Stirfrying the pasta (in this case spaghetti) really gives the dish that crisp fresh flavour and helps draw out the flavour of the scent leaves and spices
You don't want to cook the chicken breast for too long, because it is still going to continue cooking when you add the rest of the ingredients, and you end up with over cooked dry chicken
I am cookingwithcooked chicken breasts, of which I poured in some chicken stock before I placed in the freezer, so I heated it up a little in the microwave, poured over the teriyaki marinade and mixed with a spoon while I popped to the supermarket to buy the vegetables
Sprinkle with extra suya spice and garnish with chopped onion, tomato and cucumber. ♥♥♥ Stay Updated with more Recipes and Tutorials by following via the links below♥♥♥
- Wooden or Metal/Iron Skewers- Cooking Brush(for oiling the meat)Tipsand notes. Then dip in the brush, and carefully brush the skewered suyameat generously with the oil mix
Combine your sausage with all the spices and mix properly. I'm not such a big fan of scotch eggs but Bobo loves it and he would ALWAYS buy whenever he goes to a fast-food
Fry the sweet potatoes in hot oil till they are golden brown and sprinkle with salt afterwards. Then brush the chicken pieces with oil on both sides, and place back in the oven till it is fully cooked
Prepare your meat stock and set aside. Unlike jollof spaghetti which features a combination of tomatoes and pepper as the main event, this needs just curry powder for colour + taste and veggies
For the Gravy In a small pot, heat chicken/beef stock to simmering point Dissolve flour or cornstarch in the minimum amount of water needed to make a thin paste Pour into pot with stock and whisk till gravy begins to thicken Optional
It could be made with beef, chicken, ram or Inner parts such as kidney, liver and tripe (Sharki). i had never seen it done in open flame before that day and my curiosity got the better part of me
It's traditionally prepared with the green unripe plantain though to make it a little bit sweet, some people prepare this dish by mixing ripe and unripe plantain together
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