Preparation of Mbaxal Gérte
- 1 small pot of grounded peanuts
- 2 cups of rice
- 2 smoked fish
- 1 salted fish
- spring onions
- 2 big hot peppers
- 1 large bitter tomato
- locust beans
- salt to taste
- 1 mixture of flavours from the local market (e.g. maggie or jumbo)
Put water in a clean cooking pot and bring it to a boil.
Prepare all your ingredients; wash hot pepper, salted fish, spring onions, okra and bitter tomato. Pound spring onion with one hot pepper in a mortar. Wash and add the locust beans to the mixture. Set aside.
Remove the bones of the smoked fish and shred them in pieces. Ensure small and big bones are thoroughly removed to avoid choking while eating.
Put the peanut powder in a colander, lay the spring onion mixture on top and also, add the fish. Tie the colander to the cooking pot when the water is boiled and steam the mixture for 45 minutes. When the mixture turns dark brown, and peanuts are well cooked from the steam, put it down and cover it.
Wash the cooking pot, add clean water and bring to boil. Put the bitter tomato, the other hot pepper and okra in the water, so it cooks along. Add rice to the boiling water and allow it to cook. When the water subsides, and rice is cooked, spread the steam mixture on the rice and reduce the heat. Leave it for 5 minutes and serve.
When serving, take rice from the pot, put a large bowl, and mix it with the peanut. Only mix the amount of food that will be eaten.
You can add palm oil, butter or peanut oil to this meal.
Preparation of Mbaxal bu wekh
The plain mbaxal is prepared only with rice and okra, by cooking the rice and boiling the okra along. A little bit of salt is added to the taste.
Serve in a large bowl and mix rice with okra. Eat with palm oil or peanut oil.
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