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Good morning!

Hope we all had a restful weekend, I did!. Barely cooked yesterday,  came back from church, ate something light and napped for almost 3 hours! Such luxury 😀 .

Todays recipe was made from the bell peppers of last week. Remember the top and bottoms of the peppers that was cut off last week? I saved it and made this awesome recipe with it. You too can create desired shaped from your veggies and what would have counted as waste can be converted into a meal of its own. Besides those bell peppers ain’t cheap so they had better make more than stirtfry 🙂 .

I added a few more ingredients and made a simple salsa with a zing. You can eat it on its own or use it as a side dish with either tacos, meat or fish, in the spirit of cleansing from all the Christmas meals, I used fish, let’s see how!

Ingredients : ( serves 4 )

Tops and bottoms of leftover red bell pepper,  yellow bell pepper and green pepper. (Please note that red bell peppers are different from tatashe,  bell peppers are sweet while the latter is spicy)

1 medium ripe avocado

1/2 cup sweet corn

Small bunch fresh cilantro

4 spring onions

2 tablespoons fresh lemon juice or (1 tablespoon lemon seasoning)

4 fresh lettuce leaves *optional

Fish fillet *optional



Wash the bell peppers, lettuce and spring onions, place in a strainer so all the water can drain off.

Chop bell peppers, spring onions, cilantro and avocado into small cubes, all same size.

Combine all the chopped ingredients in a bowl, add sweet corn and lemon juice, mix together.


Season the fish fillet with salt and pepper.

Heat 2 tablespoons of oil in a pan, fry the fish for 5 minutes on both sides or until golden brown.

Spoon the salsa on a lettuce leaf, plate your fish.






Enjoy with Sriracha sauce


Azu 🙂 .


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