Just the recipes to amazing African dishes that you definitely need to try if you're a lover of food (like me) with vegetarian options for the vegetarians out there, it covers every food from awara (you have to read it to find out what this is) to N...
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This has been in my drafts for like a year now so I'm just going to post it... Here's the recipe for the second version
Ingredients
3 cups | 750g long grain parboiled rice 500mls Tomato Stew 600 mls Coconut Milk Chicken (Fried) (keep the stock) Chilli pepper (to taste) Salt (to taste) 1 medium onions 3 stock cubes 1 tablespoon thyme
Method
- We need a pot big enough to accommodate the rice till it is done.
- Pour the chicken stock, coconut milk and the tomato stew into the selected pot. Set on the stove to boil. Add the drained parboiled rice, salt and pepper to taste. If necessary, top up with water to bring the water level to the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked.
- Cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.
Serve with Fried Plantain, Nigerian Moi Moi, Nigerian Salad or Coleslaw.
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To parboil rice, follow these steps.
-Wash the rice in cold water and place in a pot. -Add some water, about twice the level of the rice. -Set on the stove and leave to cook. -Note when the water starts boiling and leave to cook for 5 more minutes. -Pour the contents of the pot in a sieve. -Place the sieve (with the rice) in a bowl of cold water. -Rince the rice and change the water if necessary. -Leave in the sieve to drain off all the water. -The rice is now ready to be cooked again.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ How to cook tomato stew
By Tomato Stew, I mean stew used to prepare the Nigerian Jollof Rice recipes: Jollof Rice, Coconut Rice, Rice & Beans, etc. This tomato stew also forms the base for the Nigerian Beef & Chicken Stew.
Disclaimer: the picture used does not belong to me
