How To cook Rice and stwew

  1. Prep: Wash your choice of meat or fish. Place it in a pot with chopped onions, thyme, curry, seasoning cubes, and salt.
  2. Boil: Add just a little water and let it steam on medium heat for 15-20 minutes until it is cooked through.
  3. Fry: Save the leftover meat stock (broth) for later. Fry or grill the meat until lightly browned and set it aside. 
  4. Blend the Pepper Mix
    1. Wash ripe tomatoes, red bell peppers, scotch bonnet (atarodo), and onions.
    2. Blend them together until smooth.
    3. Optional: Pour the blended mixture into a pot and boil it on high heat until almost all the water has evaporated. This removes the raw, sour taste of the tomatoes. 
    4. : Fry the Stew
      1. Sauté: In a clean pot, heat a generous amount of vegetable oil over medium heat. Add thinly sliced onions and let them fry for about a minute. [1, 2]
      2. Fry: Pour in the boiled pepper mix. Add tomato paste if you prefer a thicker stew. Let it fry until the water dries up and the oil begins to float to the top. [1, 2, 3]
      3. Combine: Pour in your saved meat stock, fried meat, and spices (curry, thyme, seasoning cubes, and salt). Reduce the heat and let it simmer for 10-15 minutes until the meat absorbs the
      4.  4: Cook the Rice
        1. Parboil: Rinse your rice thoroughly. Boil water in a pot and add the rice. Let it parboil for about 5-7 minutes.
        2. Drain: Drain the rice completely and rinse it with cold water to remove excess starch.
        3. Finish: Put the rice back in the pot, add fresh water (about 1 inch above the rice), a pinch of salt, and a dash of oil (to keep the grains separated). Cover and cook on low heat for 15-20 minutes until the water is absorbed and the rice is tender. [1, 2, 3, 4, 5]
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