May God announce you for good just the way you keep spreading the word about Foodies and Spice. I am grateful, Thank you!!
Let me share my Sunday Lunch with you.
INGREDIENTS
2 Coconuts
5 cups of Rice
1 big bulb of Onion
Fresh Pepper to taste
Chicken broth (Chicken water)
Salt/Seasoning
Oil
2 Coconuts
5 cups of Rice
1 big bulb of Onion
Fresh Pepper to taste
Chicken broth (Chicken water)
Salt/Seasoning
Oil
Pictures for procedure
Blend Coconut with water. Coarsely blend Pepper and a large Bulb of Onion
Heat 2 tables spoon of oil in a pan. Add salt and the Onions, allow to cook and stir until almost caramelized
Onions almost caramelized
Add Pepper
Sieve coconut and press out all the juice
Pour coconut juice, Onion, Pepper and Chicken broth into perboiled rice. Season as desired. I used Garlic and ginger powder, seasoning cubes, cumin and tumeric
Allow to cook till dried, turn off heat then add chopped carrots as garnish. Cover so heat can soften carrot but it will still have the crunch
Put a pan on fire till hot. Lay the pineapple on it.... i enjoy to hear d sizzle
Allow the sugar to caramelize and turn d other side to sizzle too
Serve with choice protein. I used Fried fish and some sweet corn for more crunch.
Enjoy with Family or Friends.
@geenamoore #Iyaibeji
Enjoy with Family or Friends.
@geenamoore #Iyaibeji
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