MBANGA SOUP & QUACOCO
ONE ONION SALT, PEPPER AND MAGGI FRESH OR CANNED PALM NUTS CRAY FISH GINGER & GARLIC (OPTIONAL) SMOKED FISH OR STOCK FISH MEAT(OPTIONAL)
PEEL, WASH AND GRIND YOUR GINGER, GARLIC AND PEPPER FINELY CHOP YOUR ONIONS, AND SEMI CRUSH YOUR CRAYFISH (DO NOT MAKE IT POWDER LIKE) NEXT PREPARE YOUR PALM NUTS IF USING FRESH ONES PLACE IN A POT WITH SOME WATER AND BOIL UNTIL SKIN BEGINS TO LOOSEN. DRAIN WATER FROM PAN AND MASH IN A MORTAR. NEXT ADD COLD WATER TO THE PULP AND SQUEEZE INTO A POT TO REMOVE THE OIL FROM THE PULP. DO THIS REPEATEDLY UNTIL U HAVE EXTRACTED MOST OF THE OIL FROM THE NUTS. DO NOT DROWN THE PULP IN WATER AS YOU DO THIS PROCESS. NEXT IN A POT ADD ABOUT FOUR CUPS OF WATER, ONION,GARLIC,SALT, PEPPER, MAGGI ETC AND BOIL FOR ABOUT 10 MINUTES, NEXT ADD YOUR CANNED OR FRESH PALM NUT PULP AND CONTINUE TO BOIL LEAVING THE POT OPEN FOR ABOUT 20 MINUTES THEN ADD IN YOUR FISH AND CRAYFISH AND LET BOIL UNTIL YOUR SOUP THICKENS THE WAY YOU WANT TO, AND REMEMBER TO ADD YOUR SPICING AS NEEDED. (STOCK FISH SHOULD BE PRE BOILED BEFORE ADDING) NB: IF USING MEAT YOU CAN ALSO ADD IT IN WITH YOUR FISH. SERVE HOT WITH QUACOCO, RICE, PLANTAIN OR EVEN GARRI FOR A STRETCH QUACOCO peel, wash and grate about 6 medium sized coco yams Add a little salt for tast and maybe a little water about 1/4 cup if you are using really dry cocoyams. Beat with a wooden spoon and your hands and the wrap the cocoyam in individual bundles in either foil or cocoyam leaves. steam preferably in a double boiler( place the quacoco in the colander and out in the pot of water) and as the pot steams the water never touches the food but trust the quacoco comes out perfect. Serve hot
PEEL, WASH AND GRIND YOUR GINGER, GARLIC AND PEPPER
FINELY CHOP YOUR ONIONS, AND SEMI CRUSH YOUR CRAYFISH (DO NOT MAKE IT POWDER LIKE)
NEXT PREPARE YOUR PALM NUTS IF USING FRESH ONES PLACE IN A POT WITH SOME WATER AND BOIL UNTIL SKIN BEGINS TO LOOSEN.
DRAIN WATER FROM PAN AND MASH IN A MORTAR.
NEXT ADD COLD WATER TO THE PULP AND SQUEEZE INTO A POT TO REMOVE THE OIL FROM THE PULP.
DO THIS REPEATEDLY UNTIL U HAVE EXTRACTED MOST OF THE OIL FROM THE NUTS. DO NOT DROWN THE PULP IN WATER AS YOU DO THIS PROCESS.
NEXT IN A POT ADD ABOUT FOUR CUPS OF WATER, ONION,GARLIC,SALT, PEPPER, MAGGI ETC AND BOIL FOR ABOUT 10 MINUTES, NEXT ADD YOUR CANNED OR FRESH PALM NUT PULP AND CONTINUE TO BOIL LEAVING THE POT OPEN FOR ABOUT 20 MINUTES
THEN ADD IN YOUR FISH AND CRAYFISH AND LET BOIL UNTIL YOUR SOUP THICKENS THE WAY YOU WANT TO, AND REMEMBER TO ADD YOUR SPICING AS NEEDED. (STOCK FISH SHOULD BE PRE BOILED BEFORE ADDING)
NB: IF USING MEAT YOU CAN ALSO ADD IT IN WITH YOUR FISH.
SERVE HOT WITH QUACOCO, RICE, PLANTAIN OR EVEN GARRI FOR A STRETCH
QUACOCO
peel, wash and grate about 6 medium sized coco yams
Add a little salt for tast and maybe a little water about 1/4 cup if you are using really dry cocoyams.
Beat with a wooden spoon and your hands and the wrap the cocoyam in individual bundles in either foil or cocoyam leaves.
steam preferably in a double boiler( place the quacoco in the colander and out in the pot of water) and as the pot steams the water never touches the food but trust the quacoco comes out perfect. Serve hot
Contributor:
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good job miss sakerette!!!.so what about canned palm nuts?what do you do with those?