Recipe: Perfect Oil less vegetable sauce

Oil less vegetable sauce. Hi Lovelies, Here's a Vegetable Stew/Sauce recipe you're sure to love, its full of yummy goodness and its healthy. Who says healthy can't be delicious? On BN Cuisine today, we have this vegetable stew or sauce recipe by BukiesKitchenMuse.

This one is not only the easiest. Healthful oils are an essential part of all diets. In this article, we compare some of the most popular oils, looking at their health benefits, nutrition, and uses People can use vegetable oil for frying and making mayonnaise, salad dressings, and sauces. You can cook Oil less vegetable sauce using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Oil less vegetable sauce

1. It's of Unripe plantains.
2. You need of Ugu.
3. It's of Onions.
4. You need of Kpanla fish.
5. It's of Kpomo.
6. You need cubes of Seasoning.
7. Prepare of Tomatoes.
8. Prepare of Fresh pepper.
9. You need of Crayfish.

Extra virgin olive oil has the most versatile flavor. Vegetable oils are triglycerides extracted from plants. Some of these oils have been part of human culture for millennia. Edible vegetable oils are used in food, both in cooking and as supplements.

Oil less vegetable sauce step by step

1. Boil the plantains with salt and set aside. I don't like hot food so I do this first..
2. Blend tomatoes with scotch bonnet peppers and onions and debone your kpanla fish. Wash kpomo too.
3. In a dry pot on fire, pour in your blended mixture and leave to boil till water is almost dry..
4. Then add your crayfish, deboned kpanla, washed kpomo, and cube seasoning to it and cover to cook for about 20 minutes on medium heat.
5. Add your washed ugu at this point. Once I stir my ugu with the sauce I turn of heat because I still want it crunchy and fresh but you can leave it to cook further.
6. Serve with rice, yam, plantains anything you want to. I always love to add boiled eggs..

Canola and vegetable oil may seem interchangeable. They are both often used for baking, frying, and sautéing. But they actually have different qualities The problem with this type of generic oil is that you're less likely to know exactly what's in your oil. This includes how the plants from which the oil. A little garlic purée gives a pan sauce body and a toasty sweet flavor.