Ingredients
Meat and red base:
- 800 g of beef or mutton cut with bone
- 1 can of tomato paste (140 g)
- 2 large chopped onions, 4 cloves of garlic, 1 bunch of parsley
- Piece of salted guedj and washed yët
Rice and vegetables:
- 700 g fragrant broken rice, washed and pre-cooked by steam
- Vegetables: carrots, cabbage, cassava, whole fresh pepper
- Peanut oil, salt, black pepper and bay leaf
Preparation
- Brown the meat: heat the oil in a pot and sear the pieces of meat until nicely browned. Remove and reserve.
- Cooking the tomato: in the same oil, fry the tomato paste with the onions and the marine enhancers (yët and guedj) until the tomato takes on a rich burgundy color without bitterness.
- Rich broth: return the meat, add 2 liters of hot water, the nokoss (garlic/parsley/pepper/salt) and the vegetables. Let simmer for 35 minutes.
- Cooking red rice: remove vegetables and meat. Pour the pre-cooked broken rice into the simmering red broth. Cover tightly and cook over low heat for 20 minutes.
- Family service: arrange the well-flavored red rice in a large dish, top with the tender meat and candied vegetables.