TASTY ONE POT RICE AND CHICKEN DISH - A Persian and Ghanaian fusion ANGWA MO

Inspired by both the classic Ghanaian Angwa Mo and Persian rice recipe is this one pot Rice and Chicken dish. A meal that’s perfect for the family and easy to follow.

INGREDIENTS 

300g of washed and soaked Basmati rice

180g of Vermicelli Rice noodles (readily available online)

4 tablespoonfuls of your preferred oil or butter

2 large sliced white Onions

280ml of Water

1 Habanero chilli (optional)

Salt to taste

30g of salted Beef

I teaspoonful of Black Peppercorns 

30g of chopped Parsley to garnish

CHICKEN 

3-4 Chicken legs

1 tablespoonful of Cumin seeds

4-6 cloves of peeled Garlic 

4-6 tablespoonfuls of Olive oil

Juice of half a Lemon

I teaspoonful of Thyme

Half a teaspoon of Kosher salt

METHOD 

Watch how to prepare this fusion of both a classic Ghanaian and Persian Rice dish below;

Please don’t forget to subscribe, try the recipe, leave comments with your feedback and share. All photos, recipes and videos are by the owner of this blog.

KOOBI ANGWA MO - ARANCINI BALLS RECIPE ( Rice and Cheese balls)

Arancini Balls are Sicillian balls of Rice that are usually filled with Meat sauce, Mozzarella, coated in breadcrumbs and deep fried.  

'Angwa Mo', a popular Ghanaian Rice dish which translates to 'Oiled Rice', is usually made with salted Beef and served with Sardines and an Omelette. 

This recipe has fused two different cultures together without loosing the varied authentic flavours both dishes have.

I made the classic Ghanaian Angwa Mo with salted Fish instead of salted Beef on this occasion. 

See recipe link below👇🏾

KOOBI ANGWA MO

I’ve used the left over  'Koobi Angwa Mo' which includes the crunchy bottom bits known as 'Kanzo' for this recipe.

Watch how I managed to use Thai Hom Mali Rice, which has less starch content to the classic Risotto rice which Arancini is made from. 

How did I manage to get the mixture in a pliable way to form a ball? 

First let’s tackle the ingredients you need for this recipe.

INGREDIENTS 

100g of Koobi Angwa Mo rice or any leftover rice

100g of grated Mozzarella 

3 Eggs

40g of Panko Breadcrumbs 

1 tablespoonful of Corn starch

40g of chopped Spring Onions

3 or more chopped Green Chillies (optional)
Salt to taste

300ml of your preferred oil for deep frying

METHOD 

Watch how to prepare this flavour packed Arancini balls below;

Learn how to make the authentic Angwa Mo version below;

CLASSIC ANGWA MO RECIPE👇🏾

Do you have any leftover Jollof Rice? Why not try this👇🏾

JOLLOF RICE ARANCINI RECIPE

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All photos, recipes and videos are by the owner of this blog.

HOW TO MAKE SALTED FISH PILAF RICE RECIPE (Angwa Mo with Koobi)

Imagine slow cooked Onion marmalade infused with Koobi(the Ghanaian salted Fish)which is then turned into this beauty called ‘Koobi Angwa Mo’ 

It’s not like any other Angwa Mo you have ever tasted ooh! This is precision with Fork and Knife separating Koobi ‘tings’ ooh!

You can use any salted Fish you have available including Salted Anchovies for this recipe.

Traditionally the oiled spiced Ghanaian Rice known as ‘Angwa Mo’ is served with an Omelette, Sardines and a hot red chilli sauce. You’ll find elements of these flavours in this recipe.

I can boldly say this ‘Koobi Angwa Mo’ gives Jollof rice a run for its money.

HOW TO COOK THE PERFECT RICE 

INGREDIENTS 

200g of Jasmine Rice washed till the water runs clear and soaked for 15 minutes 

2 large thinly sliced Onions

2 Habanero chillies

4 tablespoonfuls of Coconut oil

100g of Salted Fish cooked in 400ml of Water

150ml of the Salted Fish stock 

100ml of Water

Quarter of a teaspoon of grated Nutmeg

2 Bayleaves 

Optional Salt to taste

METHOD 

Watch how to prepare this amazing (Salted Fish Rice dish (Koobi Angwa Mo) below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

RECIPE RECOMMENDATIONS

 

All photos, recipes and videos are by the owner of this blog.

MAKE THIS AMAZING EGG and SALTED BEEF FRIED RICE RECIPE

There are 3 rules that I always abide by when making  my Egg fried Rice.

1. The rice should be spiced or cooked in a broth for flavour 
2. The Egg should be Organic or Free range.
3. The Eggs should be chunky when cooked and wrapped around a cluster of rice.

SALTED BEEF INGREDIENTS 

50g of Beef with fat 

1 teaspoon of Caraway seeds

1 tablespoonful of Pink Himalayan salt or Sea salt

1 teaspoonful of Rosemary

1.5 tablespoonfuls of Apple cider vinegar.

INGREDIENTS 

6 Eggs

300g of Coconut and Salted Beef Rice (Angwa Mo)

1 sliced medium shallot

8 chopped mild green chillies (reduce or increase the amount to your personal preference)

1 tablespoonful of Coconut oil

Salt to taste 

SPICED COCONUT OIL RICE RECIPE 

Watch how to prepare this amazing Egg fried rice with salted Beef below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

THE GHANAIAN FRIED RICE RECIPE (ANGWA MO)

'Angwa Mo' is simply rice fried and cooked in oil. 'Angwa Mo' is a classic favourite of most Ghanaians as it's a flavourful and quick recipe to follow.

 

The rice is usually cooked with (salted beef) and served with omelette and or tinned Sardines. The inclusion of salted beef gives the rice an umami flavour which works perfectly with the browned onions.

 

Ideally using Thai fragrant rice (popularly known as perfumed rice in Ghana) for this recipe gives the dish an aromatic flavour. You can use long grain or basmati rice as a substitute. 

 

The browning of the Onions gives the rice a golden colour and sweet flavour to the dish. Frying the diced salted beef gives the beef a nice crunch, allows the beef to take on the sweet flavour of the Onions and slight heat from the chillies. The crunchy bottom of the rice is incredible and everyone will fight for a portion.

 

In the absence of salted beef, you can use salted Ham or Fish like Koobi (dried salted Tilapia), however for that authentic Ghanaian flavour, you need your salted beef. You can find the salted beef at most African grocers in London.

Alternatively make your own salted Beef, by watching the video below;

I've used smoked Ham and Coconut oil for a creative recipe, where I served it with pan seared Duck. Recipe coming soon .

 

The amount of oil used for this dish is more than necessary and can be reduced. The quantity of oil used, is to ensure the cooked rice, maintains a perfect glossy sheen. You can  substitute the Sunflower oil for Coconut oil (for a healthier version).

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. If not add a few pinches of salt at a time (not more than half a levelled teaspoon) to the recipe.

I washed my salted Beef under cold water for a few seconds to get rid of any excess salt (this enabled me to control the amount of salt I used).

 

The intoxicating smell of the oiled  rice could make your tummy rumble and send off an open invitation to your neighbors. Don't be surprised if you get a knock on your door, when you try this recipe. 

 

Ingredients

20ml of Sunflower oil

200g of washed Thai fragrant rice (Perfumed rice)

250ml of warm water

20g of diced salted Beef

6 Pettie Belle Chillies (Kpakpo shito)

Half a teaspoon of salt

WATCH HOW TO COOK COCONUT RICE 

Method 

Wash your rice till the water runs clear.

Place a saucepan with the oil on a medium heat.

Once hot, add the Onions and fry till it starts to brown.

 

Just when the Onion starts to brown add the salted Beef , Chillies and fry for 2 minutes.

 

Add the washed rice and fry for 3 minutes.

 

Add the water and increase the heat to a higher setting.

 

Once the rice starts to boil, cover it with a grease proof paper or foil.

 

Decrease the heat to the lowest setting, cover the saucepan with its lid to trap the steam.

Leave the rice to cook (don't be tempted to lift the lid) for 20-25 minutes.

 

Tip

The secret to having a fluffy and perfectly cooked rice is to let it cook in its own steam.

Watch how prepare this dish below; 

Don't forget to subscribe, try the recipe, leave comments with your feedback, share and like the video. GUINEA FOWL FRIED RICE FROM GHANA

Once cooked and perfect set aside and start preparing your Omelette.

Find the Omelette recipe here.

Serve the Angwa mo with Omelette , Sardines and enjoy it with a refreshing homemade Lemonade.

Find more inspiring recipes like the perfect party Jollof rice recipe, on my YouTube channel 'Ndudu by Fafa' and don't forget to subscribe.

All recipes and pictures are by the owner of this blog.

COCONUT RICE (ANGWA MO)

Hello everyone, 

I hope you enjoyed this episode of the popular Ghanaian inspired Coconut rice with the spicy tomato sauce and fried fish. I particularly enjoyed preparing this dish and serving 'Uncle Ato' his portion. 

Coconut rice in Ghana is mostly paired with an omelette and it's the quick, fix dish when one is tired. Enjoy this old school recipe. 

Serves 6

Ingredients; 

Rice:

2 cups of Jasmine rice / Long grain rice/ Basmati rice/Brown rice 

1 cup of water / Vegetable stock/ 

Alternatively use 1 cup of Coconut milk and half a cup of coconut juice. 

1 finely diced shallots

4 tablespoons of Coconut oil

Salt to taste

Half a teaspoon of blended green chilli and onions. 

1 teaspoon of cumin seeds

Fish

6  medium sized Sea Breams/ Red Snapper or your preferred fish (Gutted, cleaned and divided in two, by your fish monger )

100g of flour

1 teaspoon of freshly milled black pepper

Salt to taste

1 sprig of Rosemary 

700ml Sunflower oil

Tomato sauce

125g of Tomato purée mixed with 150ml of water to a smooth paste. 

700g of fresh sun ripened Tomato cut into chunks 

3 large Red peppers cut into chunks (optional)

20g of roughly chopped peeled Ginger

10 fresh red chillies

10g of crushed Guinean pepper or Grains of Paradise. 

3 large Red Onions

2 large white onions. 

150ml of Groundnut oil

1 Shrimp stock cube

Salt and pepper to taste.

Watch the video on how to make the perfect tomato sauce. 

Method;

Sauce:

Add the oil to a saucepan and place on a medium heat. 

Blend the onions, Grains of Paradise, Ginger and chillies into a paste. 

Add the 'Onion blend' to the oil and fry till the volume reduces in half. 

Add the tomato purée and cook till it turns into a paste. This should take about  12-15 minutes. 

Blend the tomatoes and pepper till smooth. 

Add the tomatoes to the saucepan and stir till well mixed. 

Reduce the heat to a low setting, add the shrimp stock and cook for 25 minutes. 

Add the chunks of cut onions and cook for a further 2 minutes. Take your sauce off the heat and use when needed.  

Rice;

Wash the rice till the water runs clear and soak for about 5 minutes

Whilst the rice is soaking, melt the coconut oil in a saucepan, on a medium heat

Add the shallots and cumin seeds. Fry for 2 minutes till the onions starts to brown (Careful not to burn them)

Drain the water, off the soaked rice 

Add the rice to the oil and fry for 3 minutes. 

Tip: 

To intensify the coconut flavour of the rice, why not try using coconut milk instead of water or stock? 

Add your preferred stock/ water / Coconut milk & juice. 

Stir and increase the heat. 

Once the rice starts to boil, decrease the heat to a low setting. 

Cover with a scrunched baking paper and the lid. 

Cook the rice for 20-28 minutes or until fluffy

Fish

Tip:

Wipe the fish with a kitchen towel to get rid of any excess water. (Crispy skin secret)

Salt the fish and bring to room temperature.

Add the oil to a frying pan or wok

Place the oil on a medium heat for 3-4 minutes. 

Add the sprig of Rosemary and fry till crispy. Set aside for later. 

In a bowl add the flour, black pepper,  your preferred optional herb or spice (Rosemary, thyme, Sage) and mix well. 

Toss the fish in the flour, dust off any excess flour and gently lower the fish into the oil (All necessary precautions should be taken, when dealing with hot oil). Repeat this process until all the fish is fried. 

Tip;

Don't overload the wok or frying pan with the fish, as this will decrease the temperature of the oil, guaranteeing you a 'soggy fried fish'. 

Fry the fish for 3 minutes on each side and place on a blotting sheet  (to get rid of any excess oil)

Ato Brown (Director, ABNTV)

To serve: 

Best served with a crunchy mixed green salad and a chilled beer. 

All photos and recipe are by the owner of this blog.