A Great Combo for The Sunday
Today is Sunday and I decided to prepare Rice and beans with stew, some fish and cabbage.
Let me quickly take you through the procedure I took to prepare the meal. I first of all got some good tomatoes for my stew, some fish, and other necessary ingredients.
Sometimes I prefer pounding the tomatoe using a mortar and pestle and other times I prefer to grind it with a grinding engine either way can serve but not too soft is how I prefer it. This time around I used an engine to grind my tomato to my taste.
Potassium is sometimes used in the process of per-boiling the grinded tomatoes before frying to avoid sour taste of the tomatoe but this time around I was craving for some little sour taste in my stew and that was was how I per-boiled it without the potassium.
I really don't like how fish normally desolves inside the soup so I used just few minutes to cook up the fish and get them ready for frying.
Frying of fish is one of those scary process in cooking I don't joke with. Often times when I am frying my fish, the oil sometimes splashes on me and that is because oil and water are no good friends. Sometimes I get to remove the water very well from the cooked fish before frying to avoid that but since I was running short on time, I couldn't allow the fish dry up very well.
After frying my fish, I did same for the tomatoes but before that I made sure there isn't too much water in the grinded tomatoe.
I had my ingredients ready so I began the process of mixing them with my stew, I added some seasoning and a quarter tea spoon of the salt I don't really like too much of salt in my food.
I added some onga also to provide that red stew color and it was a success. Onga apart from the redness it gives to your stew, it also contributes pleasant aroma in the stew.
I allowed my the stew to fry for some time before adding my fried fish inside the stew. Well, for some, they prefer the fried fish not mixed with the stew but in my case is the other way round. I love to have that stew taste while eating fish.
No long time my stew was ready. It was time to prepare the rice and beans.
I really love to join the rice and the beans together in the same pot but before then, I cooked the beans for some time and made sure it is getting soft.
I added the rice together and continue with the per-boiling stage for like 15 minutes before bringing it down.
I washed the rice and beans together to avoid allot of starch and maybe stones since I was using a local type of rice.
I went to the final stage of cooking the rice and beans, I didn't added salt this time around like I said from beginning I don't like allot of it.
I began to prepare the cabbage so I could add some green looks to my food. I really love to eat edible green plants because of the nutritious content and how it contributes beautifully to our health.
Food was ready and guess what? Since I was the only one at home I had the privilege to taste my food first before anyone should.
Thank you so much visiting my Blog hope to see you next time.
