This delicious but simple dish is well popular in the Western Part of Africa, it can make for a delicious lunch.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1 medium onion chopped
- 1 medium tomato
- 1 celery
- 3 cloves garlic
- 1- inch ginger
- 1 medium carrot chopped
- ¼ bell pepper
- 1 cube chicken bouillon
- 1 ½ tablespoon tomato paste
- 2 tablespoon oil
- 2 cup water
- 1 cup long grain rice washed and soaked
- ½ teaspoon curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon thyme or oregano
- 1 tablespoon butter
- In a pan, heat oil and then add the onion and carrot.
- Stir for three minutes on medium high heat.
- Add the tomato mix the fried onion and stir until the oil separates.
- Add the tomato paste, butter, and chicken bouillon.
- Stir for two minutes.
- Add all the spices and stir for two minutes.
- Add the water and let it boil.
- Check if you need more salt at this stage.
- Add the rice and stir for few seconds, when it comes to a boil, cover tightly and cook on the lowest heat for 15 minutes.
- Uncover and stir, cover again and cook for another 15-16 minutes.
- Serve hot.
Courtesy of Samuel Samura. Samuel Samura is a native from West Africa, he writes on various topics, including health, fitness, African cultures etc. He is the author of ‘Meeting the cheeky bumsters of The Gambia‘ an article that throws light on some of the things to expect when visiting The Gambia as a tourist.