to make yaya's guinea bissau cancier
first wash your hands
take a jug of warm water
add a heap spoonful of smooth peanut
butter and give it a good mix
do remember to make sure that no one
eating this is allergic to nuts
add vegetable stock powder
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tomato passata
and
mix it mix it mix it
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add dry thyme
and ground cloves into the jug
then grind in four to five twists of
black pepper
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peel the papery skin off a garlic clove
and carefully crush it in a garlic
crusher
scrape off the crushed garlic with a
spoon and add it to the mixture
then
mix it mix it mix it
brush the inside of a casserole dish
with vegetable oil
and empty a tin of cooked green lentils
into a sieve and rinse them with cold
water
tip the lentils into your casserole dish
carefully trim the ends off spring
onions and cut them into small pieces
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now add them to the casserole dish
pull the leaves and stalks off fresh
parsley and put them into a mug
carefully chop them up and add them to
your dish
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pour over the sauce you made earlier
and you guessed it
mix it mix it mix it
put the lid on and ask a grown-up to put
it into the oven for you
when the cansier has cooked and slightly
cooled it's ready to eat the lentils and
sauce have cooked together perfectly and
you can add some extra parsley on top
for decoration please make sure that no
one eating this is allergic to any of
the ingredients in the recipe this is a
my world kitchen green recipe to be
eaten often