FabAfriq Magazine

Recipe - Fried Rice

I keep thinking about how my grandparents used to teach us how to cook. When I was contacted by the FabAfriq team, I was ecstatic. It is the first time I have won a competition, so I was very nervous. The Prize I get as a result is not the most important thing to me. The most important thing for me is the fact that I am given the chance to promote our African Cuisine. I wonder why our foods and recipes are not out there for the world to enjoy and why we fail to create opportunities for people from different cultural backgrounds to enjoy and possibly cook our food.
Teach African cuisine can be quite difficult, moreso because we do not measure our ingredients on scales. Scales and weights only feature in African cuisine when we buy meat or fish. Anything else is measured in a cup/tin/glass or by simple visual valuation [Which is of course followed by requests for a little dash (a little extra) with sellers often happy to oblige]
The recipe below is for my award winning fried rice and chicken. This is a dish popularly eaten in Africa, especially Nigeria. The method of cooking Fried rice varies slightly in each region but the end result is almost always the same.

Ingredients (serves 6)
700 grams of rice
2 medium sized onions
Chicken stock (from your boiled chicken)
2 chicken breasts
A little Leek, garlic and ginger
1 ½ teaspoons of curry powder
Salt
Stock cube (Maggi preferably)
1 scotch bonnet or 1.5 teaspoons of chilli powder
10 ml of olive oil
Nut meg, lemon juice, white pepper, black pepper, (optional)

Chop the chicken breast into tiny pieces and bring to the boil. Drain the stock and preserve for use later. Chop ½ an onion, ginger, garlic and leeks and blend to a smooth consistency. 
 


Sweat one onion in the olive oil, allowing it to cook for 5 minutes, while stirring gently with a wooden spoon. Add the chicken stock, blended spices and chilli pepper and leave to cook for 5 minutes.
Wash the rice in warm water, drain and pour unto the sauce. Add a pinch of salt and leave to cook for 20 minutes on medium heat. Add any other optional spices and the chicken, carrot and green beans and leave to cook for 10 minutes.
Add chopped green, red and yellow peppers and leave to cook for 5 minutes.
Food is ready! You can eat it hot or cold (preferably hot)
Thank you FabAfriq for giving me the opportunity to share my recipe, more so for putting African recipes out there. It's about time!!

 

 

 

 

 

 

 

 

 

 

 

 

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