Saka Saka ~ Red Rice
Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books, RRP $45.00.
Saka Saka ~ Red Rice
Red rice in Central Africa is roughly the same as jollof rice or wolof rice in West Africa, or pilau rice in East Africa. This recipe is originally from Senegal but has as many variations as there are countries that claim it as their national dish.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 300g parboiled long- grain rice
- ¼ cup oil (canola, sunflower or peanut)
- 2 tbsp red nokoss
- 3 tbsp tomato paste
- 150g tomato passata
- 2 Selim pepper pods
- 1 bay leaf
- Salt
- Chives, to serve
Method
- Rinse the rice in cold water and drain. Pre-cook the rice for 10 mins, either by steaming or in salted boiling water. Drain again.
- Heat the oil in a large pot and sweat the nokoss for 3 mins.
- Add the tomato paste and cook over low heat for 6 mins, stirring occasionally. Mix in the rice.
- Add the passata, Selim pepper pods and bay leaf and continue cooking until the mixture has reduced and thickened. Season with salt and add 2¼ cups (560mL) water (or 1.5 times the volume of rice), then bring to the boil and cook for 3 mins.
- Reduce the heat to very low, then cover and cook for 10 mins.
- Stir the rice with a fork to separate the grains. Cover and leave to cook for a further 10 mins. Repeat this step until the rice is cooked. Sprinkle with chopped chives.
- Serve with grilled meat or dishes with meat and sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
