SUPPER POTATO SALAD, BUTTERNUT WITH PARSLEY, CABBAGE AND FRIED FISH

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Fried fish recipe
Fish spice
Aromat
Ground black pepper
Eggs
Dried oregano
Lemon juice
Oil
Flour

Method
Season your fish with aromat and ffish spice, sprinkle lemon juice in then set aside, then put flour in a dish then add black pepper, aromat and fish spice(not too much because we have already seasoned our fish), then whisk eggs mix with little bit of milk deep your fish in eggs then coat with flour put oil in ur pan then deep fry when oil is hot for 15 minutes.

Cabbage
Cabbage
Aromat
Water (2spoons)
Mixed herbs
Crushed garlic
Rama original
Green pepper
Red pepper

Method
Boil ur cabbage with aromat for 5minutes, then remove from stove and drain excessive water if there is any, then in a pan put rama original then add onion ring, green pepper and crushed garlic, reduce heat add mixed herbs and then add red peppers, let if fry for 5mithutes then add cabbage let it cook for 3minutes then remove

Potato salad
Cut your potatoes into cubes then boil them with aromat, when they are soft and cooked remove from stove and drain water key them cool, boil eggs when they are cooked, cool them and set aside, chop peppers and put them in ur potatoes, add eggs then season with salt and pepper mix it then add mayonnaise then serve

Butternut
Boil butternut then when it is cooked add rama original then add parsley mix well let I cook for 2minutes then serve.

Source: Slungile Maka Bhoyo Mbatha

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