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Angwa moo is simply rice fried and cooked in oil. It is the native name for Braised rice. The Akan people of Ghana pride themselves on it as a consistent dish to save time and quench immediate hunger.
It is one of the easiest dishes you will make. It is 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.
Angwa Moo As A Quick Fix
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” aka “oily rice” has been a life savior in one way or another.
Ghanaian Dish Angwaa Moo
Angwa mo (angwamo, and moo, or angwamu) is a classic favorite dish of most Ghanaians as it is a flavorful and quick recipe to follow. Traditionally, it is mostly served with earthenware-ground pepper, with either tinned sardines or fried eggs complementing it.
Ghanaian main courses are built around a starchy staple food, which is accompanied by a sauce or soup containing a protein source. Many believe Ghanaians’ menus are high in carbs, and this rice dish is no exception.
Many also argue that the high fat and carbohydrate content of this meal makes it unhealthy. This fact makes it a not-so-regular food but a quick fix.
How To Cook Angwa Moo
Cooking angwa moo begins with frying the onion in oil, followed by adding water and rice and allowing the mixture to cook together.
The browning of the onions imparts a golden color to the rice as well as a sweet flavor to the dish. Frying the diced salted beef adds a nice crunch and allows the beef to absorb the sweet flavor of the onions as well as the slight heat from the chilies.
Onions are aromatic and are a common angwa moo ingredient. The crispy bottom of the rice, also known as scorched rice, is incredible, and everyone will fight over a piece.
The secret to having a fluffy and perfectly cooked oily rice is to let it cook in its own steam.
Check out the steps below:
Angwa Moo
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.
