SWEET PEPPER RICE

1 cup rice
3 small bell peppers (red, yellow and green each)
sesame oil
black pepper
1 tbsp. grated ginger
1 tbsp. onion, finely chopped
1 tbsp. chopped chive, finely
soy sauce
oil
garlic, finely chopped

 Heat the oil in a deep iron pot or a wok.

Add the onion, garlic, and ginger. Allow cooking until the onion is soft and clear.


Add the chopped sweet peppers.


Stir and cook for 4 minutes.

Add the rice.

Sprinkle the soy sauce and add salt to your taste. Mix well.




Sweet Pepper RiceGarnish with chive.

Curry Channa and Aloo (Potato)

Ingredients (Serves 6)

• 2 tins chickpeas
• 2 med potatoes, cubed
• 1/2 cup chopped onion
• 1 hot pepper, sliced (or whole for less heat)
• 3 tbsp curry powder
• black pepper and salt to taste
• 2 leaves culantro (optional)
• 11/4 cups water
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced

Instructions

Open and wash chickpeas under running water

Mix curry powder with 1/4 cup water and set aside

Heat a heavy pan on a medium-high heat

Add oil to pan

Add onion, garlic, and pepper and saute for at most 5 minutes (till onions are opaque)

Add curry mix to pot, stirring continuously. Cook until curry thickens (gets a little grainy)

Add channa and potato, stirring to coat with curry

Add remaining water, salt, and pepper, and bay leaf

Cover and cook on medium heat

Cook until water is reduced to a thick liquid and potatoes are cooked through (more water may need to be added)

Adjust salt and pepper to taste

Best eaten hot