A
highly medicinal leave, with slight better taste
Ingredient
- 2 tablespoons of oil
- 5-6 fresh tomatoes chopped
- 2 or 3 cloves of garlic, minced
- Chopped onion
- 1 ½ teaspoon cayenne pepper or red pepper (more or less to taste)
- 2 or 3 pounds of greens (collards, kale, mustard greens, swiss chard, or similar); stems removed, cleaned, torn or shredded, drained
- 1-teaspoon paprika
- ½ pound chopped smoked turkey/fish
- 1-teaspoon paprika (optional)
- 1-tablespoon bouillon powder or stock cube (optional)
- 1-2 scotch bonnet or habanera pepper
- Fufu
- 1 pound finely ground corn flour
- 4-5 cups water.
- 2 teaspoon salt (optional)
- 1 cup water, or chicken broth or chicken stock
- salt to taste
Cooking method
1.
Heat palm oil in a medium saucepan
over medium heat until hot, sauté onions and garlic for a few minutes.
2.
Add onions, lightly sauté onions
until it is wilted about 2-3 minutes. Add tomatoes, scotch bonnet pepper and
bouillon, continue cooking
3.
Scraping any browned bits off the
bottom of the pot. You may add these optional ingredients now, paprika, smoked
turkey, Cray fish or smoked fish and proceed with cooking, occasionally
stirring for about 10 minutes.
4.
Finally add vegetable, cook for
about 2-3 minutes. Adjust seasonings and turn off the heat.
5.
Salt lightly
6.
Fufu corn
7.
Add about 4 cups of water to a heavy
large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal and
keep stirring with a wooden spoon until it comes to a boil.
8.
Reduce the heat to low and cook
until the mixture thickens and the cornmeal is tender, stirring often, about
10-15 minutes. You may add some more water if desired. Turn off the heat. Scoop
out balls with a small bowl – shake and form a ball by roll it around.
Serve with any
choice of swallow or rice.
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