Thick and rich

Soupy

Creamy

Different strokes for different folks.

To me the perfect gravy basically consists of curry powder onions and the most crucial ingredient ... Da Da Da Dum

TOMATOES !!!

Lots and lots of tomatoes please.

I remember the very first thing I knew how to cook was gravy, it got to the point where I legit became known as " gravy girl " in the house. If my mom needed help cooking my name was already under the gravy.

If you’re still in doubt on how to make the perfect gravy … fret not because I am going to school you on how to make the best gravy ever!

Now before we begin y'all better make sure that your attention is right here on this very piece of writing or else what we are attempting to make may become a titanic disaster.

For starters we need to get all our ingredients ready for use.

You are going to need:
Two tomatoes

One full onion

One teaspoon of crushed garlic

Cooking oil

One table spoon of rajah (curry powder)

Half a stock cube (chicken)

Italian herbs

And now let the games begin. Pick out your finest saucepan and put it on the stove to heat up. While you wait for that finely chop up your onions and gooi them in the sauce pan with sufficient oil.

Brown your onions for like I don’t know 6 minutes and once they’ve turned golden yellow gooi in the tablespoon of rajah and stir it up… little darling stir it up. Come on baby. Once the rajah is evenly distributed through the onions you can gooi the garlic in. stir some more and then add the tomatoes in (grated).

Leave the pot to simmer allowing the tomatoes to fully ripen, add a bit of water so that the gravy does not burn.

Ooooh I can smell it now baby … the GARLIC and the RAJAH made love and created GAJAH … the beautiful aroma flowing through the saucepan.

Once the tomatoes are ripe add the stock cube into ¼ cup of boiling water and mix it into the saucepan. Put the stove on low … allow to simmer for 2 minutes and then voila c’est finis.

Serve with anything your heart desires … go wild

Bon appetite | Queenie