Friday, 8 May 2009
This is not a Zimbabwe dish but is easily cooked in Zimbabwe - it is tasty and filling and the ingredients are readily available. The dish comes from West Africa. I lived in Ghana and find adapting the Ghanaian dishes to Zimbabwe conditions works well for me.
This is a good party dish served with salad. 3 cups Uncooked long-grain rice ----------- 2 tbsp oil 1 tsp Salt 1 can Beef consommé (10 1/2 oz.) or a made up stock cube 3 cups Water (about) ----------- 1/4 cup oil 1 1/2 cups Onion -- chopped 3 cups Cooked ham -- diced 1 can Whole tomatoes (1 lb. 12 oz. can) -- diced & undrained 1/2 can Tomato paste (6 oz. can) ----------- 2 Hot dried red peppers (soaked in water) -- then squeezed - or use fresh ----------- 3 Hard-cooked eggs -- halved 1/4 cup Parsley -- chopped Wash rice in warm water, changing water until it is clear. Drain well. In a saucepan, heat 2 tbsp. oil and salt. Add 3/4 cup rice. Brown lightly, about 5 minutes, stirring frequently. Add remaining rice, consommé and water to cover rice about 1 inch. Lower the heat and simmer gently for 1 hour. In a skillet, heat 1/4 cup oil. Add onion and sauté until transparent. Stir in ham, tomatoes and juice, and tomato paste. Cover and cook over medium heat 10 minutes. Drain off 1 cup liquid and reserve. Add tomato-ham mixture and juice from peppers to rice, blending well. Cover and cook until tomato mixture is absorbed, about 3 minutes. (If rice is too dry, add a bit of reserved liquid.) TO ASSEMBLE: Butter a 6- to 8-cup round mixing bowl. Arrange hard-cooked eggs, cut side down, in bottom of bowl. Sprinkle with chopped parsley. Add rice mixture, packing firmly. Wait a few minutes to unmold. Turn out onto serving plate.