.jpeg)
To make the roti sauce, you will need:6 chicken legs
1 dl oil
1 onion (chopped)
2 garlic cloves
30 gr massala
black pepper (freshly grounded)
1 tsp cumin seeds (freshly grounded)
2 tomatoes from a tin (or fresh)
3 dl chicken stock
4 potatoes
1 or 2 Madame Jeanette peppers
1 small onion (chopped)
1 garlic clove (chopped)
a bunch of asparagus beans (cut in peaces of about 7 cm)
4 eggs (soft boiled)
Preparation of the roti sauce:
Step 1: Fry the chicken in the oil until brown.
Step 2: Leave one third of the oil in the pan and add de onion, garlic, massale, cumin and black pepper. Keep on stirring. Cook it for three minutes in the hot pan.
Step 3: Add the tomatoes and cook for for 2 minutes. Keep on stirring. Then add the chicken stock. Turn the heat on low. Add the potatoes and the uncut Madame Jeanette peppers. Put the lit on and and simmer for 45 minutes. 10 minutes befor the end, add the soft peeled and boiled eggs. If you want you can fry the eggs in a bit oil until browned befor you add them to the sauce.
Step 4: Take a pan and heat 3 tablespoons of oil and cook the onions and garlic. When glazed, add the long beans. Fry for two minutes and add a bit of water from time to time. This way the beans are done quicker.
To make the roti, you will need:
500 g self-raising flour
3 dl water
15 g salt
75 g yellow split peas
1 el cumin (grounded)
2 garlic cloves (finely chopped)
1 Madame Jeanette-pepper
preparation of the roti
Step 1: Knead the flour with water and salt into a elastic dough.
Step 2: Cook the split peas in 25 minutes untill they are just getting soft and let them steam. Add the cumin, garlic, pepper and chop it fine in a blender into a powder.
Step 3: Make 12 equal balls from the dough and form a pit and fill the pit with de split pea mix. Close it and make a ball again.
Step 4: Roll the balls on a floured base and make a thin roti.
Step 5: Put a very thin layer of oil in a medium hot pan and bake the roti's untill browned on both sides.
.jpeg)
Geen opmerkingen:
Een reactie posten