Red Rice - Dakkar Africa xp

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Red Rice - Dakkar Africa

1/4 cup peanut oil

1 small red onion, sliced

1 jalapeno chili, seed and ribs removed, finely chopped

2 teaspoons shrimp powder (optional) (We used powdered/shredded nori

we keep by the stove as a salt substitute - Worked Fine!)

3 garlic cloves, minced

2 tomatoes, chopped, or 1 cup chopped canned tomatoes

1 teaspoon chili powder

1 cup short-grain white rice

1 1/2 teaspoons salt

2 thyme sprigs

1 cup tomato juice

2 cups water

1/4 cup loosely packed cilantro sprigs, chopped

 

 

 

 

 

Heat the peanut oil in a large saucepan over high heat. When the oil

shimmers, add the onion and cook until translucent, 5 to 7 minutes.

Add the jalapeño, shrimp powder, if using, and garlic and sauté for 1

minute. Reduce the heat to low, stir in the tomatoes and chili powder,

and cook for 10 minutes, or until the oil separates from the tomatoes.

 

Add the rice and stir to coat. Stir in the salt, thyme, tomato juice,

and water and bring to a boil. Reduce the heat to low, cover, and

simmer for 15 minutes.

 

Remove the pan from the heat and stir in the cilantro. Replace the

cover and let sit for 10 minutes, until all the liquid is absorbed.

 

4 to 6 servings

 

Source: The Soul of a New Cuisine: A Discovery of the Foods and

Flavors of Africa. 2006 by Marcus Samuelsson.

Formatted by Chupa Babi in MC: 12.15.06

 

Marcus Samuelsson:In Dakar I was served a rice dish that had a

startlingly vivid red hue and a pleasingly intense flavor. The color

and taste came from shrimp powder, made from dried shrimp pounded by

hand to a fine, dusty powder, then sifted to remove any shells. Shrimp

powder has limited availability in the United States, but it’s worth

seeking out at African or Asian markets. If you can’t find it, you can

get a similar color by adding a tablespoon of tomato paste along with

the tomato juice.

 

ChupaNote; we subbed powdered nori for the shrimp powder and added a

very generous tablespoon of concentrated (Amore) tomatoe paste from

the tube. We also doubled the chili powder and tarragon. We beefed up

the veggies by adding a handful of minced red/yellow/green bell

peppers and frozen peas rinsed in hot water when you add the cilantro

to the pot and let everything steam for 10 mins. Very pretty, very

spicy. Next time I'll add some baked tofu. Perfect with the spices.

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