|amaranth ugu rice served with moi moi and coated chicken|
This meal is so healthy, filling and interesting. It was very easy to cook becausethe moi moi and crisp coated chicken were brought out of the freezer and warmed in the microwave, while I only boiled rice and made the vegetable stew.
This meal just happened because it wasn't what I planned to cook. Communication problems between James and I led to my cooking this. James was asked to go get me water leaf, my plan was to cook ugu stew with the water leaf. Because he understands Hausa while I communicate in English, he went to the market and came back with green amaranth, I had no choice than to cook just amaranth and ugu without water leaf.
However, The result made me thank James for not understanding English Language.
Everyone enjoyed this, and ate so well. At the end of the day, I didn't feel bad anymore. I was happy that the dish earned a lot of praises. I will advise you to include water leaf when you make yours though.
|boil washed and parboiled white rice with some salt|
FOR HOW TO MAKE COATED CHICKEN, GO HERE
|fry ingredients like onion, pepper with seasoning and crayfish in oil|
- red pepper
- pal oil
- seasoning cubes
|add vegetables while frying ingredients|
|green vegetable cooks at 5 to 7 minutes|
- Wash and parboil rice, then boil again with some salt until rice is cooked
- Fry onion, pepper with seasoning, crayfish in oil before adding the washed vegetables
- Check for salt and seasoning, stir and cook for 5 to 7 minutes
- Serve with boiled rice, moi moi and coated chicken
A little water leaf would have made it more enjoyable I think.
|A serving of rice with vegetables, moi moi and coated chicken|
|rice with green vegetable stew|
|eat rice with vegetables and moi moi before enjoying the coated chicken|
|scooping rice with vegetables|
|a small portion of rice with vegetables|
|eat rice with veggies before other jaras|
|chopped amaranth and fluted pumpkin|
| a healthy serving of rice with vegetable stew and crisp chicken|
Firstly, I ate my rice with vegetable, then relaxed with the moi moi before POUNCING on the coated crisp chicken.