10 Exotic Steamed Rice Grits (Dambun Shinkafa) with Pepper and Onion Sauce perfect & tasty!

Everyone likes the idea of taking a seat to a scrumptious home-cooked meal, yet with today's busy schedules, it can be tougher than ever before to locate the moment to put one with each other. The good news is, help is out there, the Steamed Rice Grits (Dambun Shinkafa) with Pepper and Onion Sauce recipe and advice in this write-up will help you put together healthier meals for your family in a surprisingly, short time.

It is steamed in a colander till cooked. For the salad I combine the cooled steamed millet, stir fried shrimp, avocado pear, tomatoes, green pepper, onion, black pepper, salt, cilantro and some lemon juice. Chinese steamed chicken with ginger and green onion.

Prepare rice grits.
Provide Small bunch of cut spinach.
You need to prepare medium size diced onion.
Prepare pepper paste.
You need to prepare seasoning cubes.
You need Curry powder.
You need to prepare ajino moto (a type of seasoning).
Provide salt.
Provide oil.
Use For the sauce.
Provide seasoning cubes.
Prepare Curry powder.
Prepare ajino moto.
Use oil.
Provide medium size diced red pepper.
You need to prepare medium size diced scotch bonnet.
Provide medium size diced capsicum.
Use medium size diced onion.

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The ingredients are shown below.
Wash the rice grits with normal water, strain out all the water and spread on a tray and allow to rest for 10 minutes (this is for it absorb any remaining amount of water and to start raising).
Now pour in 3/4 cup of oil, then the chopped spinach, followed by the onion, pepper paste, then the spices.
Stir and ensure all the ingredients are well mixed.
Place a colander over a pot with moderate amount of boiling water, turn the mixture into the colander and cover with a lid, allow to cook for 1 HR.
Now for the sauce, pour in 5 tablespoon of oil, allow to start sizzling, then turn in the diced capsicum, red pepper, oinon and scotch bonnet, stir and add 2 seasoning cubes, 1 teaspoon of Curry powder and 1 teaspoon ajino moto.
Stir and allow to saute for 4 minutes.
Serve and enjoy 😋😋.

Measure the dry rice into a large bowl. Fill the bowl with cold water and move the rice around with your fingertips in the water several times. Saute the diced onions in butter until golden brown. Reduce the heat to low; add zereshk and a pinch of saffron and saute for another minute until the zereshk plumps. Dragon in the Clouds Hot Sauce.

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