Coconut
milk is made from a brew of coconut meat and water. But don’t confuse
it with lower-calorie coconut water. Rich and thick and more like cream
than milk, coconut milk packs an eye-opening 445 calories and 48 grams
of fat (43 grams saturated) per cup. According to www.eating well.com,
coconut milk helps to trim roughly two-thirds the fat and calories
without sacrificing flavor. For coconut water, it is a great hydrator
for light workouts, as a cup serves up more than 10 percent of your
daily dose of potassium—an electrolyte you lose through sweat.
Coconut rice
Ingredients
Two cups rice
Two tomatoes
One onion
One red bell pepper
One Scotch bonnet pepper
200 g coconut cream
Two cups chicken stock
One seasoning cube
Handful basil (finely chopped)
Salt (to taste)
Two tablespoons olive oil
Preparation
Step 1: In a pot, parboil the
rice with two cups of water. When the water is almost completely dry,
remove the rice from the fire. Wash it under fresh cold water and
strain.
Step 2
Blend the tomatoes, onions, red bell pepper, garlic and Scotch bonnet until they form a puree.
Step 3
In a pot, boil the puree for at least 10-15 minutes until it is a dry paste and not too liquid.
Step 4
In a clean pot, add the olive oil. Once
hot, add the tomato puree and allow to fry for three minutes on medium
heat, stirring so it does not get burned.
Step 5
Add seasoning cube, salt coconut cream and one cup of stock and allow to boil for five minutes.
Step 6
Add the par boiled rice and stir once.
Cover the pot and allow to boil for 20 minutes checking often to make
sure the rice is soft and dry. If the rice is still hard, add more stock
until soft. Rice is ready when it is soft to bite.
Step 7
Add the basil and lightly stir into the rice to give it a nice fragrant scent.
Step 8
To serve, sprinkle with some lightly toasted coconut flakes
Peppered gizzard
Ingredients
One pound cleaned Chicken Gizzards
Two red bell peppers
Four atarodo/Habanero peppers
One medium red onion
Two cloves garlic
One fresh ginger finger
Half cup cooking oil
Two seasoning cubes
Salt to taste
Preparation
Step 1:
Rinse gizzards and place in a pot with 1/2 chopped onions, salt and one seasoning cube. Cover with just enough water
Step 2:
Cook over medium heat for 30 minutes or until gizzards are tender.
Step 3:
In a blender, combine red bell peppers,
half onion, habanero peppers, ginger and garlic. Blend till mixture is a
puree consistency. Set aside.
Step 4:
In a small pan, add cooking oil and pan
sear gizzards till they have a fried texture. Add pepper mixture and fry
together for 10 minutes. Add one seasoning cube and stir.
Step 5:
Add broth from the boiled gizzard if it
is too thick and continue to stir. Taste for salt and add more if
needed. Boil for additional 10 minutes on medium heat to ensure it does
not burn.
Serve alone or as a side dish to any rice dish. Enjoy!
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