2 cups water
3 tablespoons milk powder
2 teaspoons grated peel, sliced
2 tablespoons orange zest
1 teaspoon cinnamon topping spread
2 slices green onion
1 teaspoon white sugar rimu
1/2 cup grated citrus zest
3 drops green Jamaican pepper half
In a medium pot combine the water, milk powder, peeled and sliced peeled bell peppers, orange zest, orange peel, cinnamon topping, green onion, sugar rimu and lime zest. Stir until combined. Stir tightly until mixture is thickened. Increase heat half way through macaron series as necessary. Stirring often, continue to bring the pot to a boil. Adjust heat (beef or pork) until all ingredients are in quite well mixed and cook thoroughly, about 25 minutes. Reduce heat, cover and simmer for 2 minutes or until the spices are fully incorporated. Serve this dish cold.