Thursday 6 September 2018

Cooks’ Corner (Caribbean Rice)


There’s no doubt that there’s no rice better than Nigerian jollof rice; it remains the world best! But what happens when we consume so much of this recipe that we start to smell like ‘jollof?’

Why don’t we try out a new savvy recipe this weekend and make our tongue savour a new taste? This is what I have for you: Caribbean Rice.

What are the Ingredients?

  1. 2 cups of rice
  2. I kilogramme of chicken
  3. I cup of sliced green pepper
  4. I cup of sliced red bell pepper
  5. I cup of sliced carrot
  6. 1 cup of sliced onion
  7. 2 cups of browning
  8. 3 cups of fried ripe plantain cube
  9. 3 cubes of seasoning (e.g. Maggi)
  10. Salt and pepper to taste
  11. 150 milligramme of vegetable oil

*The plantain cubes are the regular fried plantain, but you cut them in cubes (just like cutting plantain in cubes for plantain porridge. These cubes will be smaller though). The beef cube is 'beef' diced into cubes.

*The brownies is the same one used in making cakes and pastries.

How do we prepare Caribbean rice, since we now have the ingredients?

  1. Parboil the rice and boil the chicken with the usual ingredients. Once the chicken is cooked, remove and fry. Make sure you keep the chicken stock.
  2. Parboil the beef with the necessary ingredients
  3. Slice the carrot, plantain, green pepper, onion and beef.
  4. Fry the plantain and set aside. Pour boiled water on 3 cups of rice, and leave for 3 minutes. Wash and cook the rice until it is 75% done. Do not over-cook the food or it wouldn’t turn out well. Add 2 spoons of browning to the rice. Stir and set aside.
  5. Mix the chicken and beef stock together, but it shouldn’t be more than a cup.
  6. Pot your cooking pot on fire and add 100ml of vegetable oil. Allow to heat for a minute before adding the beef cubes. Fry the seasoning beef cubes for 3-5 minutes until it darkens. Remove the beef cubes and pour in the remaining sliced onions. Stir and add the sliced green pepper, red bell pepper and carrot.
  7. Add the chicken/beef stock, a tsp of salt, a seasoning cube, a tsp of ground pepper. Stir all together and leave for a minute before adding the coloured rice. Turn evenly, taste for salt and add another seasoning cube. Once the taste is okay, add the fried meat and plantain.
  8. Turn evenly, cover your pot and allow simmering on low heat for 3-5 minutes.
  9. Serve your Caribbean rice with fried chicken.

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