CHICKEN AND SHRIMPS SWEET AND SOUR SOUP

INGREDIENTS:

·                1 pc of a chicken quartered breast

·                3 pcs. medium sized prawns

·                1 pc of unriped tamarind fruits, crushed finely

·                1 small pc of finely crushed  gingers

·                1 pc of red long chilli

·                1 small bunch of spring onion  leaves

·                2 small pcs of tomatoes, quartered

·                Salt to taste

·                Some green and leafy vegetables

PROCEDURES:

·                Boil   5 cups of water, then add the crushed  gingers and tamarind fruit until it is blends with  the water

·                Then add the piece of chicken breast until it becomes tender.

·                Add the  prawns, tomatoes and the chili

·                Let it boil until the skin of the sliced tomatoes starts to peel out.

·                Remove some of the slice tomatoes and crushed them and return then to the boiling pot

·                Then add salt to taste

·                Add the spring onion leaves and the green leafy vegetables

·                Do not over cooked the green and leafy vegetable, so that they will be crunchy.

·                Serve the dish while it is hot.

NOTE:  the mashed tomatoes will give the sweet and sour flavor of the soup.

HOT CHICKEN VEGETABLES and EGG SOUP

INGREDIENTS:

·         1 small hot chili, finely chopped

·         1 cup, minced left over chicken meat

·         1 cup of  finely chopped cabbage head

·         2 eggs, beaten until fluffy

·         ½ cup of  sliced zucchini

·         Salt to taste

·         Crushed garlic

·         1 tablespoon of cooking oil

PROCEDURES

·         Heat the cooking oil in the pan and  sauté the garlic  until it becomes brown, then add the zucchini and the finely chopped chili

·         Add the  mince chicken meat, once browned, add three cups of water

·         When it boils, add the  eggs and stir it slowly over the low flame

·         Add  salt to taste

·         While hot add the chopped Chinese cabbage head with a chopped chili to garnish.

·         Serve hot and stir to mixed the finely chopped cabbage head

WATER SPINACH in a SHRIMP PASTE (BINAGOONGNGAN NA KANGKONG)

INGREDIENTS:

·         3 cloves of crushed garlic

·         1 small piece of onion, sliced

·         1 small crushed linger and chopped finely

·         1 medium size tomatoes, sliced

·         ½ kg of water spinach

·         2 tablespoon of shrimp paste

·         1 tablespoon of cooking oil

PROCEDURES

·         Heat the pan on a medium scale

·         When hot, pour the cooking oil until it is hot

·         Sautee the  crushed garlic until it become brown

·         Add the crushed garlic, onions and the tomatoes and stir constantly for  five minutes

·         The put the thoroughly the washed water crest and stir it until the it blends with the sautéed ingredients and add the  shrimp paste, stir it slowly  until it is  mixed.

·         Make sure that the water crest in not overcooked

·         It is best to serve it with steaming hot rice.

ORGANIC MANGO TOMATO LETTUCE SALAD

INGREDIENTS:

·         1 medium size mango

·         2 ripe but firm tomatoes

·         I head of lettuce

·         2 table spoon of organic vinegar preferably the sugar cane or the banana vinegar

·         2 table spoons of organic honey

·         Cubes of organic mozzarella cheese

PROCEDURES

·         Peel and cut the mangoes into cubes

·         Remove the seed of the tomatoes and cut them into strips

·         Wash thoroughly the lettuce and cut the heads into bite size

·         Mixed all the prepared ingredients into the salad bowl

·         Mix the cider vinegar and honey and stir it until they blend

·         Sprinkle it on the mixed ingredients and add the mozzarella cheese and tossed the ingredients

·         Then, viola! You have now a healthy salad.

FOIL GRILLED BEEF WITH HERBS SAUCE

INGREDIENTS:

• 1 cut of  T bone beef
• 1/2 teaspoon of salt
• 1/2 teaspoon of  ground black pepper
• 1/2 teaspoon of  ground garlic
• 1/2 teaspoon of fine white sugar
• olive oil

SAUCE INGREDIENTS:

• half teaspoon of dried mint leaves
• half teaspoon of dried parsley leaves
• half teaspoon of dried rosemary leaves
• 1 table spoon of sugar
• 1 teaspoon of fine salt
• 2 tablespoon of  vinegar
• 2 tablespoon of  powder milk
• olive oil

PROCEDURE:

• in a  small  bowl, mixed all the ingredients until  it is well blended.
• place the  T bone beef in a plate and rub the  mixed  ingredients well to the beef. Make sure that the beef will be  totally covered with  the mixed ingredients
• place the beef in the plate and   chill it in the  fridge for about 30 minutes
• after chilling, place the  beef in a foil, then dress it with olive oil and covered  and sealed it very well with the foil 
• then place the  foiled beef in a charcoal stove in a low heat and grilled it. make sure that the foiled  beef will be totally covered by  a slow burning charcoal. it is up to you if you want it medium or well done. 
• remove the   beef from the  charcoal fire, unfoiled  it and place the beef in the big plate, topped it with  the prepared sauce. Paired  it with coleslaw,  sweet potatoes fries or avocado salad, the  serve.

PROCEDURE IN SAUCE PREPARATIONS:

• in a small bowl, mixed all the ingredients  well.
• then chill it in the fridge
• when the beef is already cooked, place it  in the plate, then pour  the sauce  on the beef.

WARM HONEY LEMON TEA

Feeling bloated, having a sore throat, just wanted digest your food well or simply to make you relax , try this easy to prepare warm honey lemon tea.

INGREDIENTS:

• 2 tablespoon of freshly squeeze deseeded lemon
• 1 tea bag
• 2 tablespoon of African wild  honey
• warm water

PROCEDURES:

• put the tea bag in the warm water in a mug
• add the honey and lemon and stir it gently
• then transfer the mixture into  a wine glass
• garnish it with the lemon pulp and put a slice lemon in the rim of your glass
• and viola, you have now a refreshing warm honey lemon tea to enjoy!

SUFU YA MFUPA KWA NGOMBE (Beef Bones Soup)

INGREDIENTS:

·        1 kl. Beef bones

·        2 pcs potatoes, quartered

·        1 bell pepper, quartered

·        1 carrot, sliced diagonally

·        1 pc onion, quartered

·        ginger ( medium sized )finely crushed

·        1 green tamarind, crushed

·        2 big tomatoes, quartered

·        Salt to taste

PROCEDURES:

·        Boil one  4 cups of water in a pot

·   When the water boil, put the beef bones, ginger, tamarind, tomatoes, and onions

·      When the meat attached to the beef bones becomes tender, add the carrot and potatoes. Do not overcook the carrots and the potatoes, so that it will be crunchy.

·    Then add the salt, and three minutes before you remove the pot from the fire, add the bell peppers.

·        Advisable to serve your soup while it is hot and best pair with your steam rice!

NOTE: Somebody asked if I am using monosodium glutamate (MSG), popularly known as Vetsin in my cooking, my answer is no. As a substitute for MSG, I prefer to use sugar.