Ingredients
- Stockfish.
- Spliced onions, 2 spoons of browning,
- maggi, salt, pepper to taste,
- 1 stachet of kitchen glory,(chicken flavor)
- Vegetable Oil.
NOTE
The Browning is the regular one used in making cakes and pasteries, you can purchase it from same place you buy ingredients for cakes.
STEP 1
Parboil your rice adding 2 table spoon of browning. Allow to boil for some minutes, then rinse and set aside.
STEP 2
Get a fairly big pot, add the palm oil, place on medium heat. When the oil is hot, add half sliced onions, fry till translucent. This should take around 6-8 minutes, add the crayfish, stir and fry for 2-3 minutes.
STEP 3
Add 3 cooking spoon of the blended pepper. The maggi cube are preffered cubes. Salt to taste, Stir and fry for 5-6 minutes, Stir occasionally, try not to add much salt if you will be using Stockfish, remember stockfish contain a considerable amount of salt.
STEP 4
Add 3 cups of water and add stockfish, stir and let it cook for 4 minutes to thoroughly combine, then add the piece of meat you are using.
STEP 5
Gently add the parboiled rice
STEP 6
Stir and combine thoroughly, then add shrewded smoked fish, and prawn, stir making sure liquid isnt too much. Taste for salt and seasoning and adjust if necessary.
NOTE
If you are using vegetables add tough vegetables like "ugu" 2 minutes before it gets done. Then switch the heat off anf continue to simmer with the residual heat for a further 2-3 minutes. If you are using Spinach, add after done and simmer with residual heat for 3 minutes.
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