Ingredients:

Half of a Small Yam

Vegetable oil

2 Ripe Plantains

1 Red, Yellow and Green Sweet Peppers

2Red Bell Peppers

1/2 a Can of Plum or 3 Medium Tomatoes

2 Onions

1 Scotch Bonnet

2 Bouillon Cubes

1 Teaspoon Curry Powder

1Teaspoon Dried Thyme

Salt to Taste

STEPS:

1. The entire red bell peppers, tomatoes, scotch bonnet, and one onion should be blended or semi-blended before being placed aside.…

Chop the sweet bell peppers and one onion and set them aside

Cut the Yam into medium size chunks, then add in 4-5 tablespoons of water, season with one Bouillon cube and set aside..

Gizzards should be thoroughly cleaned and cut into bite-sized pieces before being cooked till soft with salt, one Bouillon cube, onions, thyme, and curry spice.

When the Gizzard is well cooked, fry till golden brown…

The Plantains should be chopped into bite-sized pieces and fried until golden brown. Place aside.

Now add vegetable oil to a saucepan and heat it up to medium. Verify that the heat is not set too high. Add the water and diced yam to the oil when it is slightly heated. You certainly don't want to start a fire in your kitchen, so use caution when doing this. As an alternative, turn off the stove or fire before adding the yam.

Fry till it’s well cooked. This should take 5-6 minutes. Leave to drain in a colander.

To make the sauce, In a wok or deep pan, add 1.5 cooking spoons of vegetable oil and heat up. Add the chopped onions to the hot oil and cook until they are translucent. Next, add the blended peppers, Thyme, curry powder, one Bouillon cube, and salt to taste. 10 to 12 minutes for frying To prevent burning, make sure to stir occasionally.

Add the chopped peppers after 10 to 13 minutes, and cook for an additional 3 minutes. Add the fried Yam next, followed by the fried Gizzard, and stir to mix. Give it two minutes to fry.

Add the fried plantain thereafter, and simmer for one minute. Avoid overcooking the plantains to prevent them from getting mushy..

Enjoy!