IMO ONBOARD

INGREDIENTS Chicken Green bell pepper Red bell pepper Yellow bell pepper Carrots Salt Seasoning Ginger and garlic Onion powder Black pepper Vegetable oil Curry powder Scotch bonnet pepper Cornstarch PREPARATIONS Wash and cut the chicken into small sizes. Transfer it into a bowl. Add some curry powder, black pepper, salt, seasoning, onion powder, ginger and garlic and mix properly. Let it marinade for 10mins. Diced the onion, bell peppers, carrots, scotch bonnet pepper and set aside. Heat up some oil in a pan, add some vegetable oil and let it heat up. Add the diced onions and fry for two minutes. Add the marinated chicken and fry until it becomes pale. Add some water and let it bowl for 5mins. Add the diced carrots and let it simmer for 2mins then add the bell peppers. Adjust with some seasonings if necessary. Mix two tablespoon of cornstarch with water and add it to the sauce. This helps to thicken the sauce. Stir and let it simmer for 5mins. ENJOY

INGREDIENTS Rice Palm fruit juice Seasoning cubes Salt Pepper (roughly blended) Scent leaves (washed and sliced) Onion (chopped) Crayfish (blended) Banga spice Smoked fish PREPARATIONS Wash and perboil the rice until it’s partially done. Wash and set aside. Pour the Palm fruit juice into a pot and place on heat. Allow it to come to a boil then add the seasoning cubes, salt, pepper, crayfish and stir. Allow it to simmer for 3mins then add the rice and stir. De-bone the smoked fish and cut into small sizes. Add them into the pot. Add the chopped onions and stir. Taste for salt and seasoning cubes and add if necessary. Allow it to cook until its 80% done then add the scent leaves then let it cook until the water finally dries off and the rice is soft. Enjoy with fried plantain