I initially made a video for this recipe however, I didn’t like the way it came out so I will post pictures instead.

8 Pork chops
2 limes
1 tbsp Salt
2 tbsp Epise
1 cup of water
Spice rub (dried parsley, thyme, oregano, tarragon, rosemary, rosemary, garlic powder…use a motar and pestal to mix the spices)

1. using one lime cut into halves, rub each piece of pork with a piece of lime and then rinse.
2. Using the other lime, squeeze some lime juice onto the pork (do not rinse)
3. Sprinkle some salt on each piece of pork
4. Pour epise on pork making sure that each piece is coated well.
5. Sprinkle spice rub on each piece of pork (make sure to coat both sides)
** allow mixture to marinate for at least 2 hours**

Cooking the pork
1. Pan sear each piece of pork in low fat butter (or butter substitute). Cook on each side for about 30 seconds.
2. Using the skillet that was used to sear the pork, add one cup of water and loosen any food particles at the bottom. Add 1 tbsp of adobo then pour mixture over the pork (this will serve as your gravy)
3. After searing each piece of meat, place in an oven safe pan covered with foil paper and bake at 250 degrees for 2 hours.
4. Raise the temperature to 350 then bake for an additional 15 minutes (this is just to allow it to brown)

 

Vegetarian Jollof Rice
4 cups of rice
3 whole tomatoes (seeded and cut into quarters)
2 celery stalks
4 garlic cloves
1/4 of a large cabbage
2 tbsp of tomato paste
1 16oz can of tomato sauce
5.5 cups of water
2 medium carrots
1 tsp of fresh parsley
1 tsp of west african hot peppers (or any ground hot pepper mix)
2 tbsp of olive oil
1 tbsp of fresh finely chopped ginger
1 maggi bouillon cube
2 tsp of adobo seasoning
2 tsp of sea salt

*please note that salt should be added to your taste. Adjust as needed and only add one teaspoon at a time.
1. In a medium sauce pan heat oil until it is hot
2. Add garlic, allow to cook until soften but not brown (about 1 min)
3. Add chopped ginger
4. Add tomato paste
5. Allow mixture to cook for 2 minutes
6. Add tomatoes (meaty side down). Cook until they are soft (can be broken by a spoon)
7. Add cabbage to the pan and mix well making sure to coat it with tomato paste. Allow to simmer for 5 minutes.
8. Add carrots and celery (allow to simmer for 2 minutes)
9. Add 1 can of tomato sauce
10. Add 1 Maggi bouillon cube, adobo, and salt
*Allow to simmer for 15 minutes until the cabbage is semi cook. It should still have some firmness to it.

11. Add water and allow it to come to a boil.

12. Rinse rice until it runs clear. Then add rice to pot with vegetables.

13. Boil the rice until all the water has been absorbed.

13. Cover rice with a tight fitting lid (if you don’t have one, cover the rice with white plastic bag or foil paper then cover with lid.

14. Turn the heat dow to low and allow to simmer for 20 minutes.

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