Ingredients:
For the stew:
4 cups jasmine rice or any white rice
1 (28 oz) whole or diced can tomatoes or 3 cups (blended)
2 tbsp tomato paste
1 large onion (sliced)
1 small onion (sliced)
2 hot peppers
1 – 2 cups sunflower seed oil/vegetable oil
For the meat:
1 – 2 lb goat meat or beef
1 medium size onion
2 tbsp ginger
1 tsp dry thyme
1 tsp anise seeds
1 clove garlic (chopped)
2 bay leaves
1 tbsp salt or as needed
How to do it:
Blend the ginger, onion, dry thyme, and anise seed to steam the meat.
Then clean the meat and add the blended mixture, chopped garlic, salt and 1 to 2 cups of water. Let this cook on a medium heat until the meat is soft. Add more water as much as the meat needs to get soft.
When the meat is done, take them out and set the broth on the side, do NOT throw the broth away. We will be using it later in the recipe for extra flavor.
In a small pot, (Here) heat up oil, diced 1 small onion and fry for about 5 minutes. after 5 minutes, take the fried onions out and set it on the side. This step is totally optional but, it is a step that will add so much flavor to the meat. So you are basically flowering the oil to fry the meat.
Now using the same oil, fry the meat in the oil until they are lightly brown.
While the meat is frying, blend the tomatoes with the hot peppers and set it on the side.
After the meat is nicely browned, take them out then, add 1 large sliced onions and fry until they start to brown on the edges. Do not forget to add the onions you fried earlier before frying the meat at this point.
Add tomato paste and stir very well. Cook for 5 minutes.
Now add the blended tomatoes and allow this to cook on a medium heat until most of the water evaporates.
Wash the rice (I typically wash the rice 3 times or until the water runs clear) and add to the stew. Stir everything together, cover the pot and leave it to cook for about 3 to 5 minutes.
After 5 minutes, stir in the meat and cover the pot again for about 3 minutes.
Add about 5 cups of liquid. So you will add the stock from the meat and if the stock is not up to 5 cups, just add water to reach the 5 cups of liquid you need. Taste for salt. Only add more salt after you have added the stock.
Cover and allow the rice to cook on low heat for about 15 to 20 minutes. Stir the rice from bottom up every 5 to 7 minutes to make sure the rice is not sticking on the bottom.
If rice is still hard after 20 minutes, sprinkle a bit of water and cover with a damp paper towel. Cover the pot and let it cook for 5 more minutes on lower heat.
Enjoy this with some shito (a Ghanaian black pepper sauce) with a salad on the side. Or just by itself.
