Ingredients
1 cup rice
2 scotch bonnet pepper    (washed and chopped)
1/4 of medium cabbage                    “
1 medium carrot                               “
1/2 green bell pepper                        “
1 medium onion                               “
1 chestnut                                         “
A handful of Mushrooms                 “
1/4 cup sweetcorn                            “
Prawns/shrimps , 200g
1 cooking spoon vegetable oil
1/2 tsp curry
1/4 tsp thyme
1 bouillon cube ( I use Knorr)
Salt to taste

Preparation

– Put the rice in a bowl and wash till the water is clear, then drain.
– Place a pot of water on the cooker and add the rice in it. Do not add too much water so it doesn’t get mushy
– Add salt, stir and leave to cook for say 15-20 mins depending on how soft or hard you prefer your rice to be.
– After that time, dip a spoon into the bottom of the pot to ensure that the water in the pot is dried up….And your rice is ready to be served. (P.S: If you love parboiling you rice like myself, please do that halfway through the cooking of the rice as if it is done when the rice is already well cooked; may become soggy.

PREPARING THE SAUCE
– Heat up oil in a sauce pan on medium heat for about 3 minutes.
– Add the shrimps to the oil, together with the curry, thyme, maggi, onion and scotch bonnet peppers. Stir and allow to fry for up to 5 minutes (Do not leave unchecked).
– Add all the vegetables and continuously stir until all the ingredients become well blended together. Cover and leave to steam for about 5 minutes.
– Add salt to taste. Let it simmer for another 2mins.
– And your sauce is ready to be served.

FOR THE TURKEY