How to Cook Perfect Bole and scented leave sauce

Wish to be a better chef? Who does not! Searching for some new, enjoyable, as well as interesting food selection suggestions? Who isn't! The need to prepare much better dishes as well as try new dishes is something most of us wish to do. Bole and scented leave sauce recipe maybe the one you are trying to find.

For this, i usually use a grill pan at home, to. Scent leaves has a distinctive smell and taste, sometimes unpleasant, fragrant or sweet, depending on the way of cultivation. Some of them even can make The Scent leaves has fragrant smelling and this is a medicinal plant.

You need fingers of plantain.
Use Yellow pepper.
You need to prepare Fresh pepper.
Prepare Garlic.
Provide Onions.
You need to prepare Dried fish.
Use Palm oil.
You need Salt & Maggi.
Prepare Gizzard (optional).

Short Tips:

Some people say a salad spinner is superfluous because they are large and kind of annoying to wash, however if you have got room for a pot then you have room for a salad spinner. Not only does a salad spinner make washing herbs and greens a snap, it can easily dries them so much more efficiently than towels ever could.

Wash and peel plantain, set your oven to preheat for 3 mins. Make incisions with ur knive on the plantain and place your on the oven rack and close the oven lid..
Wash and cut onions and put in the blender, add washed peppers (yellow & regular) and garlic (as desired) and blend.
Place a small pot on heat and add palm oil (as desired) add your blended paste..
Wash your dried fish and add to cooking paste. Add gizzard as well (I already cooked mine earlier), add salt and Maggi allow to cook for 5mins. Wash scented leaves and slice it then add it. Allow for 2 mins and it's good..
Check your oven to be sure your plantain isn't burning. Switch sides to ensure even cooking. You know it's all cooked when its looking like mine in the picture above. Serve and enjoy!.

Always keep the container tightly sealed (this is especially important for sauces that need to be refrigerated). Store non-refrigerated sauces away from direct heat and light. Trask : [furious] I am left with no real witness. Willis's testimony is not only vague, it is unsubstantiated. The substance I was looking for, Mr.

Since you have checked out the Bole and scented leave sauce recipe, and also you have the knowledge that you need to execute in the kitchen area. Get that apron out, dust off your blending bowls as well as roll up your sleeves. You have some cooking to do.

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