MIXED VEGGIE RICE AND ASSORTED STEW WITH AVOCADO

Ingredients
Mixed Vegetables, 100g
Cooked Prawns, 200g (I used the tiny ones)
Turkey Gizzard, 500g
Ponmo
Large Tomatoes, 10 pieces
6 Scotch-Bonnet peppers (P.S: I love lots of pepper, but you could use less pepper)
1 Large Onion
A handful of Crayfish
1 tsp curry, thyme, garlic powder, bay leaf
Bouillon cubes
Salt
1 cooking spoon of Vegetable oil
1 cooking spoon of Palm oil

Preparation

You can find the instructions on how to prepare white rice here >>> http://abefeskitchen.blogspot.co.uk/2014/11/rice-with-stir-fry-vegetables.html

While preparing the rice, soak the prawns in warm salty water. Then, heat up the vegetable oil in a pan and add the mixed veggies and shrimp to it. Add salt and a bouillon cube. Stir continuously for up to 5 minutes and leave to cook for 2 minutes.
Drain the oil off the mixed veggie mix and add the mix to the rice and stir...
And your rice is ready to be served.

For the stew; Cook the gizzard for about 15 minutes, seasoning it with a bouillon cube, salt, half teaspoon of curry, thyme and garlic powder. After it is well cooked, you can either fry it for 6 minutes until it is golden brown on place in a foil on an oven tray and leave to grill for 20 minutes (It's healthier for those seeking to manage their weight like myself).

Roughly blend the tomatoes, crayfish and onion together using a blender. Do not let the blend be smooth so as to regain that crunchy taste after the stew is prepared.

Heat up the palm oil in a pot and pour the blended pepper in. Add the 2 bouillon cubes, salt, curry and the bay leaf. Then, add the washed ponmo inside and leave to cook from the scratch with the stew. This should take about 45 minutes..If the ponmo is the soft type, it should already be well cooked by the time the stew has properly boiled. However, if it is the hard type, I recommend you cook it beforehand.

Chop the already grilled gizzard into pieces, add to the stew and stir.

Leave to simmer for 5 minutes.

And your stew is ready to be served with the rice.

GARRI AND OKRA SOUP

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