This is a one-pot dish from St Helena; though a British overseas territory (along with Ascension and Tristan da Cunha) and though located in the South Atlantic, they actually lie on the African continental shelf and are considered a part of West Africa, so its food deserves to be showcased here.
Prep time: 15 minutes/Cook time: 30 minutes/Serves: 4
Ingredients:
450g Beef (or Chicken/Piece Bacon/Fish (Tuna is often used, but any meaty Fish works)
225g Rice
4 Potatoes (Chopped)
1 Onion (Chopped)
½ Cabbage (Chopped) Optional
2 Carrots (Chopped) Optional
2 Pumpkin (Small slices chopped) Optional
1 Tomato (Chopped) Optional
1 tbsp (heaped) Medium Curry Powder
3 tbsp Cooking Oil
1 tsp Sugar
Pinch of Salt
Tomato Sauce (or Tomato Ketchup)
Worcestershire Sauce
Method:
Place a wok or deep pan over medium heat. Pour in the oil and use to fry the onion for about 6 minutes, or until starting to brown.
Stir in the curry powder, sugar and add a dash of tomato sauce. Cook for 1 minute then add your meat and pour in just enough water to barely cover. Bring to a simmer and cook until the meat is half cooked (about 15 minutes) and browned on all sides.
Add in the chopped vegetables then pour over enough water to cover all the ingredients. Bring to a simmer and cook for 10 minutes.
Now stir in the rice, adjust the seasonings to taste with salt and Worcestershire sauce. Bring to a boil, cover the pan and cook, stirring regularly. If making fish plo, stir in the fish about 10 minutes after starting to boil.
Continue cooking for about 5 minutes until the rice is completely cooked and tender. Serve hot.
Note that the dish is even better if served and re-heated the following day.
