Sunday, 11 March 2018

HOW TO MAKE DODORISHI


 
INGREDIENTS
·         Half kilo of assorted meats
·         5 chilli peppers, 6 balls of tomatoes
·         1 red bell pepper (tatashe)
·         1 green pepper
·         1 yellow pepper
·         2 onions
·         Curry powder
·         Seasoning cubes
·         Thyme
·         Bay leave
·         Vegetable oil
·         Salt
·         2-3 pieces of ripe  plantain.

PREPARATION METHOD
1.       Wash your assorted meat, put into a dry pot.  Add your bay leave, a pinch of salt, thyme and seasoning cubes.

2.       Cover the pot tightly and shake all added ingredients together.

3.       Leave inside pot for twenty minutes without cooking. After twenty minutes, add some water and cook for few minutes.

4.       Remove from pot after cooking and fry.

5.       Wash and dice your pepper and chillies. Wash and slice your tomatoes and onions.

6.       Blend 2 tomatoes, 1 tatashe, 1 onion, and 2 pieces of chilli pepper to a smooth paste.

7.       Slice your plantain into cubes and fry.

8.       Fry or grill your assorted meats.

9.       Place a dry pot on the cooker, heat up the vegetable oil in it and allow to heat up for 2 minutes.

10.   Add your sliced onions, red, yellow and green pepper. Stir and allow to cook for 1 minute.

11.   Add your blended pepper, seasoning cubes, curry powder, salt, thyme and let it fry for 3-5 minutes 
depending on the quantity you have.

12.   Add the fried dodo to the dried pepper sauce and stir. Let it simmer for 2 minutes.

13.   Add your fried assorted meats, stir and allow to cook for few minutes.

14.   Let the bay leave be added as the last ingredient because when the leaves are over heated, they turn black instead of green.

15.   Taste salt for seasoning.

16.   Take it off the cooker and serve. Garnish with onions.
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