Before I married an African, I would buy a 1 pound bag of rice and keep it for half a year or longer. Now, we buy a 20 pound bag of rice which lasts us less than 6 months.
Before I was introduced to African culture, I ate plain white rice, rice pilaf, or wild rice. Nothing too complicated or fancy, just plain.
Once I started attending African events, I noticed that rice is the base of the actual dinner. A sauce is made and poured over the top of the rice. Here is an African sauce over rice I have made.
My world has forever been changed...for the better!
Here is a rice dish I made recently. I chopped onion and tomato and then grated ginger root. I set aside a scotch bonnet pepper, a high ranking heated pepper on the Scoville scale (there's a ranking system for everything!).
Once I started attending African events, I noticed that rice is the base of the actual dinner. A sauce is made and poured over the top of the rice. Here is an African sauce over rice I have made.
My world has forever been changed...for the better!
Here is a rice dish I made recently. I chopped onion and tomato and then grated ginger root. I set aside a scotch bonnet pepper, a high ranking heated pepper on the Scoville scale (there's a ranking system for everything!).
I use a small container to measure: 1 part rice, 2 parts water. Bring the rice to a boil, lower the heat and then cover. Let it simmer for another 15 minutes.
Add the vegetables to the rice and cover it again letting it simmer another 10 minutes.
Boil dry beans then drain.
Add beans to the rice mixture and serve.
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