Join us for yet another thrilling episode of the popular cooking show with the renowned Chef Theresa Metuka, as she takes us on yet another culinary journey that is guaranteed to tantalize your taste buds.
Get ready to experience the magic of her culinary skills as she prepares mouth-watering dishes that will leave you craving for more.
From starters to mains to desserts, Chef Theresa has something for everyone.
Don’t miss out on this exciting opportunity to learn from one of the best chefs in the business and take your cooking skills to the next level.
Introduction:
Indulge in the rich and vibrant flavours of Nigerian cuisine. This traditional dish showcases the bold taste of palm oil combined with aromatic spices, creating a truly unforgettable dining experience.
Ingredients:
- 2 cups long-grain parboiled rice
- 1 cup palm oil
- 1 large onion, finely chopped
- 4 red bell peppers, diced/roughly blended
- 2 tomatoes, chopped/roughly blended
- Cayenne pepper (shombo)
- 8 yellow peppers chopped or roughly blended
- 1/2 kilo cow intestines
- 1 large ponmo cut into chunks
- 2 dried catfish
- 3 Panla fish
- 2 teaspoons ground crayfish
- 2 seasoning cubes
- Salt to taste
- Handful of scent leaf
Instructions:
- *Prepare the Protein :* Bring meat to boil, I used cow intestine and ponmo. Season with chopped onions, salt, and seasoning cubes. Cook until tender and drain the stock out.
- *Prepare the Rice:*
Rinse the rice thoroughly in cold water until the water runs clear. Soak in hot water for 10 minutes and drain. Set aside.
- *Sauté the Aromatics:*
Heat palm oil in a large pot over medium heat. Add chopped onions Sauté until the onions are translucent.
- *Add Tomatoes and Peppers:*
Stir in the diced/ roughly blended tomatoes, tatashe, shombo, and yellow peppers. Cook until dry or a thick paste mixture is formed.
- *Incorporate Spice/ Protein :*
Sprinkle ground crayfish, meat, fish, and ponmo. Stir well to combine. Add some salt and seasoning cubes, and stir well to combine.
- *Introduce the Rice:*
Add the drained rice to the pot, stirring to coat it evenly with the aromatic mixture.
- *Simmer with Broth and Water :*
Pour in the meat stock or broth, and add hot water. Stir slightly. Cook and leave to cook until rice is tender.
- *Check for Doneness:*
Occasionally check the rice, and add more water if needed. Once the rice is properly cooked and the water is dried, add scent leaf. Cover for a minute. Stir well and your super delicious native rice is ready.
ENJOY!!!
