Recipe: Perfect Stir fry cuscus with mint zobo

Stir fry cuscus with mint zobo. Drain the potatoes and add them to the pan along with the onions. Scrape up the browned bits and stir them into. Zucchini Stir Fry with Black Bean Sauce

However if you really do not want to stay in front of the wok in this hot summer, you can skip this step. Fresh Thai basil, mint, cilantro, and lime juice brightens the flavor in this dish of sliced beef sirloin tips and green beans. This is a tangy stir-fry with beef and green beans. You can cook Stir fry cuscus with mint zobo using 21 ingredients and 8 steps. Here is how you cook it.

Ingredients of Stir fry cuscus with mint zobo

1. You need 2 cups of cus cus.
2. You need of Boiled water.
3. It's of Sauce.
4. You need of Sliced chicken breast.
5. It's of Diced carrot.
6. Prepare of Diced green beans.
7. You need of Sliced onion.
8. Prepare 2 of grinded scotch bonnet.
9. It's of Maggi,onga,curry.
10. You need of Ginger.
11. It's of Cumin/coriander.
12. It's of Oil.
13. You need of Cloves.
14. Prepare of Zobo.
15. It's of Dried zobo (hibiscus).
16. It's of Ginger dried and fresh.
17. It's of Cloves.
18. Prepare of Cucumber.
19. Prepare block of Sugar,Tiara and Ice.
20. Prepare of Water.
21. Prepare of Pepper mint (na'a na'a).

If you have an electric wok, they work perfect to cook this in! Add any extra veggies that you prefer! A favorite across many countries is a drink called Zobo (also known as Solobo or Bissap). If you have ever wanted to try something from a different culture or if you are a foodie looking for new recipes, this tasty and popular drink is a great place to start because it is quick and very easy to make.

Stir fry cuscus with mint zobo instructions

1. Starting with the zobo,add the zobo into a pot,add water,pepper mint,dried ginger and cloves and allow to boil for 30 or 40 minutes. Remove from fire and allow to cool.
2. Grind your fresh ginger and cucumber and set aside.When the zobo has completely cooled,add the cucumber juice and sieve in a container containing crushed ice block.
3. Add cool water,sugar and tiara and stir. Let it cool in the fridge till you want to use it.Reduce some cucumber for garnishing and slice it in round shapes.
4. For the cus cus,add boiled water to the cuscus and close the container,it will soften as the water will penetrate into the cuscus.
5. Add oil to a pan and add your sliced chicken, I added little gizzard to mine,grind your spices and add to the chicken, cover the lid and allow to simmer for 2 minutes..
6. Open the cover and stir fry for 3 more minutes,then add the veggies and continue stirring, add the maggi,onga and curry at last and stir well..
7. Add the cooked cuscus slowly while stirring for everything to be even. Cover the pot and allow to simmer for 1 minute. Your delicious and yummy cuscus is done.
8. After garnishing with cucumber and the picture series was done,I sliced my cucumber and added some the cuscus and some to the zobo,I like drinking zobo with sliced cucumber, I also added mayonnaise and Masha Allah it was woooooooowwwwww.

With this stir-fry version, I was inspired by one of my favorite Hakka dishes, stir-fried tripe with bean sprouts. One of the most frequently used ingredients in Hakka cooking is pickled/salted mustard greens—salty, sour, and crispy, they're a Hakka pantry staple. Packed with flavors, this stir-fry pairs well with rice or noodles! Serve over jasmine rice for a perfect meal. Stir-frying a big bag of spinach has become one of my favorite ways to get greens on the plate these last few weeks, and a few slices of garlic in the mix makes the spinach feel all grown up.