Recipe of Appetizing Stir fry cuscus with mint zobo Cooking Basics for Newbies

Drain the potatoes and add them to the pan along with the onions. Scrape up the browned bits and stir them into. Zobo drink also known as Sorrel drink or hibiscus drink is easy to make and it's refreshing. This zobo drink recipe is quick and requires just few ingredients.

Stir fry cuscus with mint zobo is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Stir fry cuscus with mint zobo is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook stir fry cuscus with mint zobo using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Stir fry cuscus with mint zobo:

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

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. Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention.

Steps to make Stir fry cuscus with mint zobo:

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

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. Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention. Throughout the years, whenever I took a foreign friend or colleague to a Sichuan restaurant in Beijing, this stir fry was always one of the most popular dishes. 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.

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