I recently went on a mixed pepper stir fry craze and I’m dragging you into it. I made it with baked chicken paired with grilled yam, rice and beans, rice and plantain. The focus will be on the stir fry with short notes on each of the accompaniment.
Fun Fact – Bell peppers have more vitamin C than oranges, so this recipe is bursting with loads of vitamin C.
The Stir Fry
- Bell peppers (yellow, orange, red and green. 1 each)
- 50ml of olive oil
- 1 medium-sized Mackerel fish
- Tomatoes (1 or 2)
- 5 Scotch bonnet peppers
- 1 medium-sized onions
– Blend the tomato or tomatoes, pepper and onions into a puree then boil it with the fish to form the base sauce. Shred the fish after cooking.
– To spice, add salt and rosemary. I love rosemary with bell peppers. As you can see in a similar post.
– Pour the olive oil as desired in a non-stick pan and add “the base”.
-Stir fry for 5 minutes. Please note that the base sauce is to be as little as possible so it doesn’t overpower the bell peppers.
– Add the washed and sliced bell peppers, then stir fry for another 3 minutes.
With Rice and Plantain, and Baked Chicken
Boil the rice, dice the plantain and fry lightly on low heat. Season, marinate the chicken (optional), coat with seasoning used to marinate it and bake.
With Grilled Yam and Baked Chicken
Boil the yam until half cooked, then grill.
With Rice and Beans, and Baked Chicken
Beans take longer to cook than rice, so if want them ready at the same time, start cooking the beans 20 minutes before the rice. You can boil them together afterwards, or separately as I did.