This is a dish shared between the Gambia and Senegal (where its known as mbakhel bu tuyeh).
Prep time: 20 minutes/Cook time: 45 minutes/Serves: 4-6
Ingredients:
500g (1 lb) chicken meat, cubed (you can also use beef, goat or a mix)
125g (1 cup) rice, soaked in plenty of water
1 tbsp ground black pepper
3 tbsp Dijon mustard
6 garlic cloves
1 onion
1 red bell pepper
1 1/2 habanero chillies
oil
2 tbsp vinegar
2 tsp ground locust beans
1 tsp ground turmeric
2 maggi cubes
Method:
Combine the onion, garlic, 1/2 habanero chilli and bell pepper in a food processor and pulse to chop finely (do not purée).
Heat 8 tbsp oil in a non-stick pot or wok. When hot add the meat and sear on all sides for at least 5 minutes until nicely coloured. At this point add the chopped mixture. Stir to combine and cook for 2 minutes then add the black pepper. Stir well to combine and continue frying for about 3 minutes more, or until the onions have begun to brown.
Pour in 125ml (1/2 cup) water, bring to a simmer and cook for 15 minutes. Now pour in 750ml (3 cups) water (this will be enough to cook the rice). Bring to a boil then drain your rice and add to the pot. Stir well to combine, bring back to a boil and cook for 15 minutes. At this point add the locust beans, turmeric and crushed Maggi cubes.
Stir well to combine, add the whole habanero chilli and continue to boil for 20 minutes, stirring occasionally. Mix in 3 tbsp mustard, bring back to a simmer and then add the vinegar.
Continue boiling for 5 minutes, then serve.
