Nutrition
Grilled tilapia
Grilled Tilapia
-5 medium fresh tilapia
-3 large onions
-3 tablespoonful of grounded ginger
-10 cloves of mince garlic
-2 tablespoonful of black pepper
-4 tablespoonfulof powdered nutmeg
-3 tablespoonful of red pepper flakes
-3 Maggie shrimp
-70 liters of vegetable oil
-4 tablespoonful of Vinegar
Preparation
-Clean the tilapia and cut both sides of the fish.
-Cut into the fish bone as much as possible to allow it to cook fast.
-Blend chopped onion, garlic, ginger, black pepper, nutmeg powder, fresh pepper, a little water.
Add Maggie, vinegar and oil to the blend and stir gently. Then taste to correct seasoning.
-Spread the marinade (the blended spices) on the fish and keep itin a fridge for a while.
-Make a charcoal, with the fire on medium heat, set the fish onto the grill.
-Spread the remaining marinade from time to time until cooked.
-Serve with banku or kenkey
Nutrition
Turkey stew
Ingredients
– 1.5kg of turkey
-Salt and pepper to taste
-62-125g of vegetable oil
-5-6 tomatoes
-1 medium onion, sliced
-1 tablespoon of garlic,
– I tablespoonful of grounded gloves
-½ teaspoonful of dried thyme
-1 tablespoonful of smoked paprika
-¼ teaspoonful of curry powder
-1 bay leaf
-1 tablespoonful of Maggi or bouillon (chicken-flavoured)
-2 green onions, chopped (whites
and green parts)
-3 tablespoons (12g) parsley
-1-2 sliced carrot
Preparation
-Season chicken with salt, pepper, and seasoning.
-Cook turkey until tender
-Heat oil in a large pot over me
dium heat until hot, fry turkey
until brown.
-Wash, clean and blend tomatoes,
onions, and garlic.
-Pour the blended ingredients into the pot of chicken.
– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.
Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.
Add carrots, green and onions. Cook for five more minutes. Adjust the thickness of the stew with water or stock.
Season with salt according to preference. Remove the bay leaf.
Source: Pulse.com
Ingredients
– 1.5kg of turkey
-Salt and pepper to taste
-62-125g of vegetable oil
-5-6 tomatoes
-1 medium onion, sliced
-1 tablespoon of garlic,
– I tablespoonful of grounded gloves
-½ teaspoonful of dried thyme
-1 tablespoonful of smoked paprika
-¼ teaspoonful of curry powder
-1 bay leaf
-1 tablespoonful of Maggi or bouillon (chicken-flavoured)
-2 green onions, chopped (whites
and green parts)
-3 tablespoons (12g) parsley
-1-2 sliced carrot
Preparation
-Season chicken with salt, pepper, and seasoning.
-Cook turkey until tender
-Heat oil in a large pot over me
dium heat until hot, fry turkey
until brown.
-Wash, clean and blend tomatoes, onions, and garlic.
-Pour the blended ingredients into the pot of chicken.
– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.
Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.
Add carrots, green and onions. Cook for five more minutes. Adjust the thickness of the stew with water or stock.
Season with salt according to preference. Remove the bay leaf.
Source: Pulse.com
Nutrition
Health
benefits of Turkey
– Turkey is a rich source of protein
– Skinless turkey is low in fat
– Boosts energy production
– Boosts immune system
– Lowers cholesterol levels
– Contains selenium
