Foot and Fire

I have been a fan of ornamental foliage and now my interest transformed into edible ornamental plants. I recently acquired an Australian bushberry and harvested my first ample harvest of Peanut Butter fruit tree. But the latest of them all (though I got hold of the fruit and plans to sow the seeds) is this Carissa Carandas a.k.a. Christ's thorn, bengal currant, wild blood fruit, karonda, koromcha among others.  It is not a cranberry as it is often mistaken given its color. A little research on what fruit I had on hand led me to understand how cranberries are planted and harvested. It was quite bizarre and awesomely cool. Well I wish I can grow this plant from seeds. I have to thdnk the woman who bartered her bunches of Carissa Carandas for a pack of biscuits.  Someday, I got a lot of recipe to try out. Lalala.... https://www.instagram.com/p/CDLsmhgnyYI/?igshid=1swk96n27p1d0

Chili con carne rice by Gerlie with fried banana on the side (My birthday recipe for Anne) 4 T Avocado oil 4 white onions, chopped 1 head garlic,chopped 8 pcs red tomatoes, quartered 1 kl carabeef, ground 1 pouch tomato sauce 1 pouch tomato paste 1 pouch chopped pimiento 4 pcs hotdogs, sliced 2 cups cooked white beans 2 cups cooked lentil beans 2 cups red wine Salt, taco seasonings and paprika Garnish Cream cheese or yogurt Sab-a Banana, sliced and fried In a wok, saute garlic and onions in avocado oil. Add tomatoes and simmer till tender. Add beef and let cook. Add tomato sauce and paste, pimiento, white beans, lentils and red wine. Add seasonings. Let boil. Transfer in a dutch oven and put in the oven for 40 minutes. Serve on top of rice with cheese and fried banana on the side.