From the child who wants a quick fix because mother still hasn’t returned from the funeral to the young bachelor who can’t be bothered with the whole cooking shenanigans, “Angwa mo” transliterated to mean “oily rice” has been a savior in one way or another. Angwa mo (angwamo, angwa moo or angwamu) is a classic favorite dish of most Ghanaians as it is a flavorful and quick recipe to follow. Angwa mo is simply rice fried and cooked in oil. It is one of the easiest dishes you will make.

Angwa mo also referred to and translated as “oiled rice” is unlike fried rice in which you cook the rice before frying. Oiled rice is cooked by first frying the onion in oil, then adding water after the onions have browned. This will give the rice a different fragrance.

The rice is then cooked in the water-oil mixture, to give the rice an oily feel when ready. It may be cooked with vegetables or salted beef, to add to your taste. If you’re using the salted Beef, be mindful of the amount of salt you use. Once you add the water, taste to ensure it’s perfectly seasoned. The secret to having a fluffy and perfectly cooked rice is to let it cook in its own steam.

It is mostly served with earthenware-ground pepper, with either tinned sardines or fried eggs complementing it.

Angwa Moo

Angwa Moo

Angwa mo (angwamo, angwa moo or angwamu) is aclassic favorite dish of most Ghanaians as it is a flavorful and quick recipeto follow. Angwa mo is simply rice fried and cooked in oil. It is one of theeasiest dishes you will make.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine West-African

Ingredients
  

For Angwa Moo

  • 3 tbsp Peanut oil
  • 1 cup Fragrant white rice
  • 80 g Salted beef (tolobeef) (See recipe below)
  • 2 large onions chopped
  • Salt to taste
  • 1 cube Maggi seasoning
  • Fresh red pepper diced
  • 2 cups Water
  • Pepper to taste

For Salted beef(Tolobeef)

  • 80 g beef (sirloin or rib eye)
  • 2 tbsp sea salt
  • 2 bay leaves

Instructions
 

For Salted beef(Tolobeef)

  • In a plastic or glass container with a lid, add the beef and sprinkle with sea salt.
  • Rub the beef with the salt, then add the bay leaves.
  • Cover the container and place in a warm place for 24 hours.
  • Drain the blood then cover the container again and place in a warm place for another 24 hours.

For Angwa Moo

  • Chop one half of the onions and set aside.
  • In a pot, heat oil and fry the chopped onions in hot oil until golden brown then add the salted beef and fry well.
  • Wash and drain the rice. Add to the mixture and fry over medium heat for 2 minutes.
  • Add the seasoning cube, hot pepper, salt to taste and mix.
  • Pour in the water and stir properly.
  • Add the remaining onion and cook again for 5 minutes, Make sure to check for softness.
  • Remove from heat.