Delish Food

  Ingredients: - 500g afang leaves - 500g waterleaf - 500g assorted meat (beef, cow skin, goat meat) - 1 kg stock fish - 2 cups periwinkles - 1 cup crayfish - 1 cup palm oil - 2 Knorr cubes - Pepper and salt to taste - 1 large onion Preparation: 1. Wash the afang leaves and pound them in a blender or with a pestle until they become a smooth paste. 2. Wash the waterleaf and chop it into small pieces. 3. Wash and season the assorted meat with salt, knorr cubes, onion and pepper. Cook until tender. 4. Wash the stockfish and add to the pot of meat. Cook for another 10 minutes. 5. In a separate pot, heat the palm oil and fry the crayfish and periwinkle for about 3 minutes. 6. Add the afang paste to the pot of palm oil and stir until it is well blended. 7. Add the cooked meat and stockfish to the pot of afang paste. Stir and allow to cook for about 15 minutes. 8. Add the chopped waterleaf and allow to cook for another 10 minutes. 9. Adjust the seasoning with salt and pepper to taste. 10....

  Read time 4 minutes Here are two possible recipes to cook rice and stew: Recipe 1: Rice and Vegetable Stew Ingredients: - 1 cup of rice - 2 cups of water - 2 tablespoons of olive oil - 1 onion, chopped - 2 garlic cloves, minced - 2 carrots, peeled and chopped - 2 celery stalks, chopped - 1 bell pepper, chopped - 1 zucchini, chopped - 1 can of diced tomatoes (14 oz) - 1 teaspoon of dried oregano - 1 teaspoon of dried basil - Salt and pepper to taste Instructions: 1. Rinse the rice in cold water and drain it. 2. In a medium saucepan, bring the water to a boil, then add the rice and a pinch of salt. Cover and reduce the heat to low. 3. Let the rice cook for 18-20 minutes or until tender and fluffy. 4. In a large skillet, heat the olive oil over medium heat. 5. Add the chopped onion and garlic, and cook for 2-3 minutes, stirring occasionally. 6. Add the chopped carrots, celery, bell pepper, and zucchini to the skillet, and cook for 5-6 minutes, stirring occasionally. 7. Add the di...