Concoction Rice is a classical and a little bit economical food to prepare. Enjoy!
Ingredients
* 2 cigar cups rice
* 2 cooking spoons red palm oil
* 1 big piece of stockfish
* 1 medium smoked Mackerel
* 1 big onion
* 3 tablespoons ground crayfish
* 2 cubes of maggi
* Pepper and salt to taste
* Vegetable: curry leaves or parsley
Preparation
1. Soak the dry fish and stock fish in cold or hot water and when soft, clean and separate them into small pieces.
2. Parboil the rice, and cool the parboiled rice with cold water and put in a sieve to drain.
3. Grind the crayfish, cut or dice the onion, pick and wash the vegetables, pound/grind the pepper and separate the smoked Mackerel into big chunks.
4. Put the pieces of stockfish and smoked mackerel in a big pot, add the diced onions and the stock cubes. Add some water to cover the ingredients and cook till the stockfish is very soft.
5. Add the pepper, ground crayfish and palm oil. Top up the water to the same level as the contents of the pot. Cover and cook at medium to high heat for about 7 minutes.
6. Add the drained parboiled rice, stir very well and check that the liquid is at the same level as the rice. If less, top it up with more water.
7. Add the smoked fish and the vegetables on top of the rice. Cover the pot and leave to cook on low to medium heat. Keep cooking till done.
8. Dish the concoction rice and add your chicken or turkey to go with it! Then food is ready to eat!
Ingredients
* 2 cigar cups rice
* 2 cooking spoons red palm oil
* 1 big piece of stockfish
* 1 medium smoked Mackerel
* 1 big onion
* 3 tablespoons ground crayfish
* 2 cubes of maggi
* Pepper and salt to taste
* Vegetable: curry leaves or parsley
Preparation
1. Soak the dry fish and stock fish in cold or hot water and when soft, clean and separate them into small pieces.
2. Parboil the rice, and cool the parboiled rice with cold water and put in a sieve to drain.
3. Grind the crayfish, cut or dice the onion, pick and wash the vegetables, pound/grind the pepper and separate the smoked Mackerel into big chunks.
4. Put the pieces of stockfish and smoked mackerel in a big pot, add the diced onions and the stock cubes. Add some water to cover the ingredients and cook till the stockfish is very soft.
5. Add the pepper, ground crayfish and palm oil. Top up the water to the same level as the contents of the pot. Cover and cook at medium to high heat for about 7 minutes.
6. Add the drained parboiled rice, stir very well and check that the liquid is at the same level as the rice. If less, top it up with more water.
7. Add the smoked fish and the vegetables on top of the rice. Cover the pot and leave to cook on low to medium heat. Keep cooking till done.
8. Dish the concoction rice and add your chicken or turkey to go with it! Then food is ready to eat!
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