In the recipe below, I use a ready made Mexican vegetable mix, but you can use any mix you like. Or make your own vegetable mix using bell pepper, green beans, (frozen) peas, or even mushrooms, zucchini and kidney beans.
- Get these groceries:
- 90 grams of Creole spice paste from Sorgh & Hoop
- 500 grams vegetable mix of stir-fried vegetables either string beans or green beans or long beans
- 2 tbsp olive oil
- 1/2 tsp chili powder or chopped chili pepper or madame jeanet
- Chop the vegetables finely or buy it sliced
- When you're using frozen vegetables: rinse with warm water in a colander.
- Finely chop 1 onion
- Put 2 Tbsp olive oil and the Creole spice paste in a frying pan.
- If using a ready-made vegetable mix stir-fry this in the marinade until all the vegetables are cooked but still crunchy.
- If you are working with your own vegetable mix, first fry the vegetables that need more cooking time, such as green beans.
- Next, for example, the bell bell pepper, mushrooms and peas.
- Add the chili pepper to taste if necessary.
- Serve with rice and fried banana and Creole tofu either meat and beans.
- Make a double amount of everything so you can eat 2 days of it.
- Make a Creole Paella by frying rice with the vegetable mix.