How to Prepare Perfect "Native/Concoction Rice"
Hey everyone, hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Award-winning "Native/Concoction Rice". It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
In regards to cooking, it is crucial to take into account that everyone started somewhere. I do not know of one person who came to be with a wooden cooking spoon and ready to go. There's a lot of learning that needs to be done in order to develop into a prolific cook and then there is definitely room for advancement. Not only would you will need to begin with the basics in terms of cooking but you almost need to begin again when understanding how to cook a new cuisine such as Chinese, Indian, Thai, or Indian food.
The same holds true for lunches when we frequently resort to your can of soup or box of macaroni and cheese or any other similar product as opposed to putting our creative efforts into creating a quick and easy yet delicious lunch. You may observe many thoughts in this report and the expectation is that these thoughts will not just enable you to get off to a terrific beginning for finishing the lunch rut all of us look for ourselves at at a certain time or another but also to test new things on your own.
Lettuce wraps. These mike delightfully delicious lunch treats and the filling can be ready ahead of time, which leaves just reheating the filling and wrap when you're prepared to eat. This is a enjoyable lunch to share with your kids and it educates them that lettuce is a whole lot more elastic than people usually give it credit for being. Many people decide to go with some teriyaki motivated satisfying; my family likes taco inspired fillings because of the lettuce rolls. You are absolutely free to come up with a favorite meeting of your individual.
Many things affect the quality of taste from "Native/Concoction Rice", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare "Native/Concoction Rice" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make "Native/Concoction Rice" is 6 - 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook "Native/Concoction Rice" estimated approx 1 hr 15 mins.
To begin with this recipe, we have to prepare a few components. You can have "Native/Concoction Rice" using 34 ingredients and 11 steps. Here is how you cook it.
I really wonder if I should say it is native or concoction...When I was single I would cook what was popularly referred to as "concursion rice". I mean everyone had their own version of this emergency meal. Typically it was a low budget, any available ingredient rice mixture. No hard and fast rule to it.
My version was just palm oil, Rice, smoked fish and spices with lots of pepper. It always tasted good and my sister would request I make a batch and we store in the fridge/freezer as an emmergency meal. I was sort of craving that today but I thought, I am married now, I won't serve dear hubby with that old version right..plus I wanted something just a little elevated. This was a hit with dear hubby. Little did I know he had been out and saw something like this in a retail store with a food dept and said he just felt like it and here I am serving him exactly what he wanted without asking. Talk about wife cooking 6th sense...(wink!!!) Enjoy!!!
Ingredients and spices that need to be Get to make "Native/Concoction Rice":
- for perboiling the rice
- 4 cups Rice
- 1 litre Water
- FOR THE BLENDED TOMATO/PEPPER MIX
- 5 Medium sized garlic cloves
- 1 1/2 inch finger shaped ginger
- 6 medium sized Habanero Peppers - about 40g (3 yellow + 3 Red)
- 400 g Fresh tomatoes
- 160 g Fresh Bawa Pepper (not shombo except you like the heat)
- 2 Medium Sized Onions - about 160g combined
- for the stew base
- Blended Tomato mix
- 1/3 Cup tomato paste
- 1/4 Cup Palm oil
- 1 Cup Vegetable Oil or any other flavourless oil
- 1 Medium sized Onion (chopped- 1 cup)
- 2 Tbsp crayfish
- 2 tsp salt
- 1 tsp dry Thyme
- 1 tsp Curry powder
- 2 Tbsp beef seasoning
- 1 tsp whole Locust beans (Iro horo)
- 2 tsp pasty locust beans (Iru pete)
- making the main rice
- Stew base
- 1 3/4 ltr water (quantity depends on the type of rice you use)
- 1 tsp Salt
- 1 tsp Dried Thyme
- 1 tsp Curry Powder
- 1/2 tsp Cameroon pepper
- 2 Tbsp beef seasoning
- 2 Cups Shredded and deboned smoked Mackrel Fish
- 1 Cup diced Cow tripe (pomo - about half sizes)
- 1/4 Cup finely chopped scent leaves (I used semi dry)
Instructions to make "Native/Concoction Rice"
- Wash rice, Pour water in a pot bring to boil and pour in rice. Perboil Rice for for about 7 - 10 mins. You want it hard to the touch but slightly soft to the bite. The idea is to reduce the starch content. Wash and Pour in a seive and set aside. You want this cooled down and drained before you use it
- Wash and cut pomo into about half inch sizes. Put in a small pot add salt and water and boil for about 5 mins. Wash again and set aside. This is to help remove the unpleasant smell and also dislodge any other dirt or sand particles
- Wash and pour ingredients for blended Tomato/pepper mix into processor. Blend without adding water till finely chopped. If using a blender add just enough water to make blades move. Set aside
- Chop onions, shred smoked mackrel taking care to properly debone but ensure shreds are a bit sizeable. You want to still be able to see them in the rice when done
- Prepare the stew base with the same pot you intend using to cook the rice.
Place pot on low heat. Pour in palm oil and allow to bleach on very low heat. Pour in vegetable oil and turn up heat to medium and allow oil heat up - Pour in chopped onions and fry for about 1 min. Pour in spices and seasoning for the stew base stiring constantly for about 30 seconds to prevent from burning.
Pour in Locust beans and keep stiring for another 20 seconds - Pour in tomato paste and stir fry for about 1 minute.
Then pour in blended tomato and pepper mix. Stir and turn up it. Let it fry till oil seperates from mixture (abt 15 mins) ensuring to stir occassionally to prevent from burning. - Without taking pot off the burner start to cook the rice.
Pour water into the mix cover pot and bring to a boil - Pour in perboiled Rice, cow tripe, shredded Mackrel Fish, seasoning, spices, cameroon pepper. Stir gently till properly combined, cover pot and allow to cook on high heat. After about 15 mins stir again to dislodge any imgredients on base. Cover pot and continue to cook on high heat. Note: The burn is meant to give it a smokey taste which imitates cooking using firewood
- When water is completely dry, pour in finely chopped scent leave and stir ensuring to combine properly. Allow to simmer for about 3 minutes. Turn heat off. Leave to rest for about 3 minute before you serve
- Serve with any protein and side of choice. Or just on it's own.
While this is certainly not the end all be all guide to cooking easy and quick lunches it's good food for thought. The stark reality is that will get your own creative juices flowing so that you can prepare wonderful lunches for your family without the need to do too much heavy cooking at the process.
So that is going to wrap this up for this exceptional food Simple Way to Make Award-winning "Native/Concoction Rice". Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!