Angwa Moo
Ghana
Rédacteur en chef
Lagos, Nigeria ·
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Lagos, Nigeria ·
Angwa moo is oiled rice, and the Akan name says it plainly. Onions are browned in oil, rice goes in and is fried briefly, then water is added and the whole thing cooks together. The result is golden, faintly sweet from the caramelised onion, and unlike fried rice in one important respect: the rice is raw when it enters the oil rather than cooked and cooled. Ghanaians treat it as the emergency dish, and they are cheerful about saying so. It is what a child cooks when a parent is not home, what a young man living alone makes because it needs almost nothing, and what gets made when there is no time and no plan. That does not make it lesser. The browning of the onion is doing real work, and a well made angwa moo has a depth that its ingredient list does not predict. The traditional accompaniment is ground pepper made in an earthenware asanka, with tinned sardines or fried eggs alongside, and that combination is the version most Ghanaians picture. The salted beef known as tolobeef, cured at home over two days, is the more considered addition. The crisp scorched layer at the bottom of the pot is prized and fought over, which is the case for rice dishes across the continent, and the way to get it is to let the rice finish in its own steam without stirring.
Angwa moo is documented as an Akan dish of Ghana, its name translating from Twi as oiled rice. It is distinguished from fried rice by frying the raw grain before liquid is added, rather than frying rice that has already been cooked.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
To make the tolobeef, put the beef in a container with a lid and sprinkle over the sea salt.
Rub the salt into the beef, then add the bay leaves.
Cover and leave in a warm place for 24 hours.
Drain off the liquid, cover again and leave in a warm place for a further 24 hours.
Chop half the onions and set the rest aside.
Heat the oil in a pot and fry the chopped onions until golden brown, then add the salted beef and fry well.
Wash and drain the rice. Add it to the pot and fry over medium heat for 2 minutes.
Add the seasoning cube, hot pepper and salt to taste, and mix.
Pour in the water and stir properly.
Add the remaining onion and cook for a further 5 minutes, checking for softness.
Remove from the heat and leave covered to steam through before serving.
Notes personnelles de Jennifer Ezeokoli3 avis
I was skeptical about waiting 48 hours just to salt the beef sha, but abeg the smell when that salted beef hits the hot peanut oil is something else. My wife and I wiped the pot clean. Next time I'll add extra red pepper for more heat o.
I love what you do coming across foods from different tribe is amazing
making your own tolobeef from scratch for this is top tier. most people just buy from the market, but leaving the sirloin with the bay leaves for two full days gives the rice a very deep flavor oo. just make sure you fry the onions properly until they brown before adding the water, that's the secret paa.