Tuesday, October 11, 2011

Ghana: Red Rice

This is another dish for this month's Cook Around the Globe event. It can be best described as the Ghanaian version of risotto. The original recipe called for the addition of dried shrimp. I used fresh shrimp instead. They are not nearly as flavorful but I had them at hand. Overall, this was a nice, simple dinner.


300 g long grain rice
1 red bell pepper, diced
1  14.5-oz can diced tomatoes
2 plum tomatoes, diced
1 onion, chopped
1 tbsp oil
2 tbsp tomato paste
175 g shrimp (about 15), coarsely chopped
1 tsp chicken bouillon powder
1/4 tsp black pepper
2 dashes cayenne pepper

Boil rice in salted water for about 8 minutes. Drain. Puree bell pepper and canned tomatoes. Heat oil over medium heat. Add onion and cook for about 5 minutes, until translucent. Add puree, tomato paste, bouillon powder, pepper, and cayenne pepper. Bring to a boil and simmer for about 10-15 minutes. Add plum tomatoes, rice, and shrimp. Simmer for 5-10 minutes until all liquid is absorbed.

1 comment:

  1. I am definitely going to try this out. Not only does it seem easy and delicious but my brother is in Ghana right now. I wonder if he has ever eaten something like this?