A cool day in Lagos isn’t it? Rained all night, let’s hope raining season is finally here because the scorching heat is getting really unbearable.
Today’s recipe is a simple one, some what in the family of concoction but flavourful and delicious. Remember Clara’s Corner is all about creating variety at home. After a while one really gets tired of all our staple dishes and you need new dishes to add to the mix. Some of these dishes need extra preparation and special ingredients which means they have to be made only on Sundays or special occasions. This dish however makes a perfect midweek dish, made with every day ingredients.
Let’s dig in!
Ingredients : ( Serves 4 )
2 cups rice
3 cups homemade tomato puree
2 cups cooked kidney beans
1/2 kg lean beef ( marinade mix – 1/2 small onions, 2 atarodo, 1 small bulb garlic, 1/8 teaspoon dry meat spice, 1/8 thyme, 1 Maggi cube)
1 1/2 cups coconut milk
3 medium green pepper
3 cabbage leaves (de-vein and slice thinly)
Small bunch fresh basil/curry leaves
1 cooking spoon vegetable oil
2 Maggi cubes
Salt to taste
Make ahead-Blend all the beef marinade ingredients together and marinate for at least 3 hours.
Wash raw rice several times, set aside.
Wash and cut the green pepper into small squares snd set aside.
Wash the basil/curry leaves set aside.
Boil the beef strips until tender making sure to have at least 1 cup of stock left once meat is cooked.
Heat oil in a medium pot and fry the puree for about 15 minutes. Add the seasoning cubes, beef stock and at least 2 cups of water, enough to almost cook the rice. Let it boil vigorously then add 1/2 teaspoon of salt, make the tomato beef stock water slightly salty then add the washed rice, stir quickly to incorporate ingredients before it starts boiling again.
Cover pot and let the rice ccok.
Once the initial water used to boil the rice is dried up add the coconut milk and use it to finish cooking the rice. If the rice is still not done after the coconut milk dries out (I seriously doubt that) then add water sparingly until rice is cooked.
In the last 20 minutes of the cooking rice add boiled kidney beans and beef strips to the top of the rice, don’t mix so it doesn’t burn.
In the last 5 minutes add the cabbage. In the last 3 minutes add the green pepper and basil/curry leaves.
Once rice is cooked, mix all the ingredients properly, taste for salt, turn off heat.
Azu 🙂 .
Tip*- you can use canned kidney beans if you don’t have freshly boiled kidney beans.