3-4 cloves(kanafuru)(if using the powder, eye ball the amount used)
2-3 bay leaves
3tbsps of tomato paste
a knob of butter
½ and ¼ cup of cooking oil( please eye ball less or more)
1 large plum tomato
1 large red bell peppers(deseeded)
1 finger of cayenne or chili pepper
2 habanero peppers or ata-rodo
1 large onion(halved)
1 large garlic clove(grated)
¼tsp freshly grated ginger
4 cups of hot meat stock or hot water
bouillon(optional)
salt to taste
for garnishing
1 sliced plum tomatoes(you may use about 6 roughly sliced cherry tomatoes)
1really small onion(sliced)
1 finger of roughly chopped cayenne or chili pepper
Instructions
for rice
wash rice under running water until clear and drain.
in a blender chop and smoothly blend the tomatoes, peppers and half of the onion. Pour it into a sauce pan and boil to remove excess water. I get too tired sometimes, so I blend the tomato mix with less water or none; that way there is no need to boil it out and I just go straight to frying...Not a Lazychef for nothing teeheehee)