Zaccard

Ingredients

• Heart of coconut tree (can be omitted if not available) 1 ft length
• Carrots 2 large
• Cabbage 1 small round
• mango 4 medium green
• french beans 500 g
• 5 onions
• 1 garlic head
• 10 chilli red or green.
• Vinegar 2 tbsp
• curry powder
• oil

Method

1. Cut carrots into thin strips. Slice cabbage. Slice french bean diagonally into thin strips.
2. Deseed the mangoes. Slice into thin strips. Cut the palm heart into slices. Make sure all the cut vegetable are of the same thickness.
3. Slice the onion and chilli into 1/4 inch thickness. Clean the garlic and flatten each clove slightly.
4. Drain all above vegetables until dry.
5. Heat a frying pan large enough to contain all the vegetables. Add 1 tbsp oil. When hot add the carrots and fry over high heat for 1 to 2 min. The carrot should be just cooked, crispy not soaggy. Keep turning so as not to burn. Remove from the pan and keep one side. Repeat with the remaining vegetables except the garlic.
6. Add 2 tbsp oil and fry garlic for 1 min. Add curry powder and mix well. Cook for 2 min stirrying frequently. Add the vinegar, chilli mix well. Turn off fire. Add all the cooked vegetables. Adjust seasoning and mix well. Remove pan from stove and allow to cool before placing into clean jars.
7. Leave for 2 to 3 days for the flavour to come out before you serve with your favourite dish.

Note. This is a perfect accompaniment to fried fish or simply fry egg and rice.