Mwen renmen gou yo fò nan manje Chinwa, sa a plat kolore rkree yo san yo pa tout sik la siplemantè ak sèl. The bromelain in the pineapple is anti inflammatory and aids digestions. This is healthy and delicious!

 

Engredyan sèvi 2

yon gwo zonyon, tranche

mwatye nan yon anana mwayen, diced (one inch pieces)

half a teaspoon of tamarind paste

a small handful of dried porcini mushrooms (or shiitake)

a one inch pieces of ginger, koupe

3 gan nan lay, mens

a teaspoon of turmeric

yon pwav vèt (klòch pwav, kapsikom), diced (one inch pieces)

2 to 3 teaspoons of dried chillies (depending on how spicy you like it!)

a tablespoon of agave nectar

2 gwo kiyè nan fè nwa sèl soya

a tablespoon of toasted sesame oil

ji a nan mwatye yon sitwon

200g (7 ons) nan tofou fèm, diced (one inch pieces)

a teaspoon of sesame seeds

lwil oliv legim

sèl ak pwav

Metòd

Heat a small amount of oil in a large lidded pan and sprinkle with salt, stir to coat and fry on a low heat for 5 minit

In the meantime soak the dried mushrooms in 100ml of hot water and add the tamarind paste to the water

Add the pineapple, ginger, garlic, turmeric, chillies and some black pepper to the onion

Add the green pepper and stir thorough, adding a drop more oil if necessary

Add the soaked mushrooms and tamarind along with the water, the lime juice, soy sauce, toasted sesame oil and agave nectar. Stir and bring slowly to the boil, simmer for ten minutes or so, the pepper and onions should still have crunch

Add the tofu, stir gently so as not to break it up, sprinkle on the sesame seeds, put the lid on and continue to simmer for five minutes

Delicious served with brown rice