A Gambian delight.

My husband being the adventurous soul that he is decided that we should try making this dish. He had it at a friend’s house and loved it. His constant pleading finally got to me so I finally agreed to make it for him. Initially HE was suppose to make this but I had to step in eventually.

So here we are, Gambian Plasas.

The items you will need.
1.5 lbs of beef cut into cubes
2 lbs of smoked fish
2 bags of frozen chopped spinash
Peanut butter (we used hand made Haitian peanut butter)
Adobo
1 Maggi cube
1 Onion
1 Sweet pepper
Chile peppers
3/4 cup of red palm oil
West African hot pepper powder

Chop up the onion and sweet pepper and set aside
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Debone the fish. Split it in half and then remove the bones.
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After you’ve finished de-boning, you can either dice the fish with a knife or flake it with a fork. I did both. Once you are done with the fish, set it aside.
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Now for the beef, spice the beef with the adobo and allow to marinate for about 10 minutes
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Now for the cooking….
Pour 3/4 cup of red palm oil into a large skillet. Allow to heat up before adding in the meat. Brown the meat until all of the red is gone.
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Once you are done browning the meat add in the onions, sweet peppers and chilies. Then, crush the maggi cube in your hand and sprinkle on the vegetables and meat. Allow to simmer for about 10 mins.
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Pour in 3 1/2 cups of water. Cover and let cook for 1.5 hours
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Season the spinach with the adobo (to taste). I also monitor the flavor of my food while it’s cooking
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Add in the fish and allow to cook for 20-30 minutes.
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While the spinach and fish are cooking, mix 1/2 cup of peanut butter with warm water until it is creamy
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After the spinach and fish are done cooking, pour in the peanut butter.
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Mix all of the ingredients together.
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Allow to cook for another 15 minutes. We ate it with white rice. Yum!!!
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The day after we also ate this for dinner. We went to an Indian restaurant down the street and bought some paratha and Naan and made a meal out of it.

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A Delicious weekend!

My mommy cooked for me!!!!!
She made one of my favorite dishes for me this weekend. I absolutely love this dish so I thought I’d share.

Goat meat and Okra
What you will need.
4lbs of fresh goat meat
2 packages of fresh okra
1 bunch of water cress
Maggi (chicken flavored)
1 Packet of Goya sazon
2 Sour oranges
2 Limes
Vinegar
Haitian marinade (epise) – a blended mixture of garlic, goya sazon, maggi, flat leaf parsley, green onion
Tomato paste
Olive oil

1. Remove any excess fat from the goat meat.
2. Peel the sour oranges in a circular pattern around the middle. Squeeze out the Juice from the sour oranges and store for later.
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3. Clean the meat with the sour orange followed by the lime. Make sure to do this very well and vigorously as this will help to mask the natural scent of the goat. If you’ve ever cooked goat before you know what I mean
4. In a separate pot, put in 6 cups of water, salt, lime (cut into halves), and sour orange rinds then bring to a boil.
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5. After you’ve finished scrubbing/cleaning the meat, rinse with warm water.
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6. Once the water has boiled place the meat in the water and let sit for 5 minutes (turn off the stove)
7. Pour out the water from the pot so that you are only left the goat meat (make sure to remove the sour orange rinds and lime.
8. Season the meat with the epise. My mother had some previously frozen seasoned goat meat that she added to this.
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9. Allow the meat to boil in it’s own liquid for about 1 1/2 hours. Monitor the meat so that it does not burn. Continue to add small amounts of water when most of the liquid has dried. After the meat has cooked, add 1/2 cup of olive oil and brown for about 5 minutes.
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10. After you are done browning the meat, create a whole in the middle so that you can add the Okra
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11. Add about two table spoons of tomato paste
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12. Now, add the one bunch of watercress
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13. Add about 1 cup of water then cover and allow to cook for another 45 minutes. After the Okra has cooked, remove the pot from the stove and gently mix the ingredients together by rocking the pot in a circular motion. If you use a spoon to do this you will break up all of the okra.

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You should still be able to see the okras intact.
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14. Add the sour orange juice from step 1 and allow to cook for another 20 minutes or until it looks like below. While it’s cooking down make sure to monitor the flavoring of the sauce. I use the Goya sazon or Adobe to spice. Be careful not to allow the okra to over cook.
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My mom also made some rice and pigeon peas for us too. It was heavenly.
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NOTE: when you are dishing this it’s best to use a wooden spoon. Be gentle so that you don’t smoosh the okra

A little bit of this

I’ve been so busy and a little lazy lately that I’ve sort of been putting updating to the back burner. As far as my hair is concerned I haven’t been doing anything much to it lately. A couple of weeks ago I went to see a dermatologist about my constant scalp itch. Because of my new regimen, I haven’t been washing daily like I used to. I originally planned to wash every two weeks By the end of the first week the itching became unbearable. It got to the point where my scalp would bleed from the constant scratching. My hair dresser hinted that I may have eczema of the so I decided to see a doctor about it. Ultimately, the dermatologist figured out that I’ve been suffering from Cholinergic Uticaria. The scalp symptoms and the hives that I get from exercising led him to that conclusion. He prescribed me a steroid solution to apply to my scalp when the itching gets really bad. So far things have been much better. I plan to continue my straight hair regimen. I will be doing less Dominican blowouts since I think this aggravates the problem. I also purchased some black earth products that I’ve been dying to try. I’ll be sure to write a review on those. Now for the fun stuff! For the labor day weekend my husband and I decided to take an impromptu road trip to North Carolina, more specifically Durham. I’ve always wanted to go back there since the last time I went in 2005. In total it took us about 13 hours to get there. Normally the trip should take about 8 hours but we decided to take the scenic route. It was a wonderful but tiring trip.

A view of the mountains in New Jersey.
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We met the nicest man there who took this picture of us. I wore a wash and go the entire weekend. Dealing with straight hair and the NC heat would have been a disaster.
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No comment lol
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Scenic overlook in VA. They didn’t say it was illegal…
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Us being silly in Richmond.
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Virginia
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This picture right here is the funniest thing that I’ve ever seen. Judge for yourself…
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Flower thieving is VA…
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We went to an international festival in Raleigh, NC. It was alright…
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