EEVEJAY'S

Nobody has ever been opposed to make ahead meals that are also a one pan affair.  Drastically cut down the prep and cook time for days where you just cannot afford to waste your time.  Tilapia is one fish that can stand bold flavors and prolonged curing time. That is not to say that it won't taste good when cooked moments after catching.  The ingredients list might seem long but I promise it blends well and comes out fantastic. INGREDIENTS For the Fish 2 small onions  8 small attarugu 1 small fresh ginger piece 1 tablespoon garlic cloves 2 teaspoons dry oregano 2 tablespoons dry basil leaves 3 cloves 1 gyadar miya (African nutmeg) 5 all spice Half teaspoon black pepper 3 tablespoons oil Salt to taste Half teaspoon msg 2 tablespoons oyster sauce Juice of half a lime 4 medium tilapia (they weighed about 1.5kg){descaled, gutted, cut into pieces, washed and pat dried}  For the sauce Half a small onion 3 small tomatoes 20 fresh mint leaves A little piece ...

 I fell in love with awara a long time ago. Soft, squishy, juicy, bouncy little cubes of deep fried goodness dipped in yaji.  I will eat this every blessed day and not get tired of it! It is so versatile, you can get it plain and pair with anything at all and it'll assimilate seamlessly. It takes on any flavor so well without fuss. You can have it "raw" or cooked in many different ways; deep fried, grilled, boiled in soup etc.  Awara is a nutrient dense food which has calcium, manganese, vitamin A and iron. It also helps the digestive system where it  bulks up stool and hasten bowel movement.   Children and adults benefit from it. It can be a snack or a side or appetizer or used as protein substitute in meals. INGREDIENTS  600g soybeans 12litres water  3/4 cup lime juice 5 attarugu (blended)  PROCEDURE  1) Wash and soak your beans in clean water for 4 hours or preferably in the fridge overnight.  2)  Puree your bean...

Necessity is the mother of invention they say. Right from time humans had to find ways to save their fragile and abundant food items from spoiling and going to waste right before their eyes. In comes several preservation methods. I'm using one of the numerous ways to preserve fruit in this blog post. Jamming. Preserving mangoes using sugar. Tadaa ✨ I have plenty mangoes and they are ripening faster than we can eat them. They are also really fragrant and very very sweet! I hate to see them go to waste so of course I think of makimg jam.  To make jam what you need is fruit of choice and sugar.  Fruits naturally high in pectin { the chemical that gelatinizes jam after cooking and cooling} do not need any pectin added, sugar and said fruit is all that's needed, then heat to cook the jam. There are some fruits that don't have adequate amounts of pectin in their natural makeup, so we do need to add pectin (store bought) or use juice or pulp of some high-in-pectin frui...