Peri Peri Spiced Rice
South Africa
Cuisinier en devenir
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This is rice cooked in a peri peri spiced tomato and vegetable base, served with a lemon and garlic coconut yoghurt alongside. It belongs to the southern African peri peri tradition, and no single country is named in the source. Peri peri itself is Mozambican and Angolan, built on the African bird's eye chilli that naturalised there after Portuguese traders brought chillies from South America. The seasoning blend here is a dry rub of salt, chilli, onion powder, garlic powder, ground coriander and oregano, which is the restaurant-style formulation rather than the fresh sauce. The technique is the interesting part and the contributor is emphatic about it. The rice cooks in just enough water to cover it, under a lid on a low flame, until every drop has gone, and it then rests for ten minutes untouched. The instruction in the source is in capitals: leave the rice alone, because the aim is a crust on the bottom of the pan. That is the same principle behind Persian tahdig, Senegalese thieboudienne and Spanish socarrat, and it turns a side dish into something worth the pan.
Peri peri seasoning derives from the African bird's eye chilli of Mozambique and Angola. The technique of leaving rice undisturbed to form a crust at the base of the pan is shared with Senegalese thieboudienne and other rice traditions.
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.
Slice the spring onion, saving the green part for garnish.
Chop the celery and peppers and mince the garlic.
Chop the tomato and set aside.
Mix all the peri peri seasoning ingredients together.
Mix the coconut yoghurt with the lemon zest and juice and the garlic powder, and set aside.
Heat sunflower oil to medium in a pan.
Add the vegetables and garlic and sauté until browned.
Add the rice and cook for 1 minute.
Stir in the tomato paste and cook until it just starts to catch on the bottom of the pan.
Season well with the peri peri seasoning.
Add the chopped tomato and cook for 1 minute.
Pour in enough water to just cover the rice.
Bring just to the boil, then turn the heat down low.
Cover the pan with a lid and cook until all the water has evaporated.
Switch off the heat and let it sit for 10 minutes. Do not stir the rice: the aim is a crust at the bottom of the pan.
Garnish with the reserved spring onion greens and serve with the lemon yoghurt.
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