Recipes with Chetty

Ingredients 3 cups of beans 1 big onions sliced Pepper/tatashe (to taste) ½ cup crayfish   1 tin of corned beef 4 boiled Eggs ½ cup vegetable oil Seasoning cube (to taste) Salt (to taste) Step 1 Wash the beans thoroughly to remove the outer coat Pluck and remove the seeds in tatashe and wash thoroughly Wash the pepper and slice the onions Wash the moi-moi wrappers or cooking plate and set aside  Step 2 In a blender, combine the washed beans, crayfish, pepper, tatashe and onions. Blend until smooth In a medium bowl, pour the beans mixture Add corn beef, salt, seasoning cube, and vegetable oil and mix Add a little water to loosen the mixture Step 3 In a deep pot, drop small pieces of wood at the bottom of the pot to avoid burning Using a measuring cup dispense into the moi moi wrappers or plates Divide the boil egg into half and drop into the moi moi wrapper or plate Place each plate or wrapper gently into the pot

Ingredients 2 cups dry Zobo leaves 1 sachet jolly juice (any flavor) 1 glove of garlic 1 big ginger 1 pineapple ripped 3 liters water  Step 1 Wash thoroughly the dry Zobo leaves with water Peel and cut the pineapple into cubes Peel, grate ginger and garlic  Step 2 In a big pot, pour 3 liters of water Add the washed zobo leaves into the pot Add the pineapples and pour in grated ginger and garlic Start cooking at medium to high heat and let it boil for 35 minutes, until the zobo leaves and pineapple becomes soft Put off the cooker and allow to cool for 10 to 20 minutes Step 3 Squeeze out the juice from the zobo leaves and pineapples, leaving only the zobo juice in the pot. Pour through a chiffon cloth to remove the smallest particles. Add the sachet jolly juice and mix Dispense into jugs and refrigerate.