Cookbook:Rice with Salted Sun-dried Ram Meat
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| Rice with Salted Sun-dried Ram Meat | |
|---|---|
| Category | Nigerian recipes |
| Servings | 4–6 |
| Time | Prep: 30 minutes Cooking: 45 minutes Total: 75 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Cuisine of Nigeria
Rice with salted sun-dried ram meat is a meal common amongst Muslims in Lagos State, Nigeria. The dish is prepared from remnants of ram meat from the Eid-el Kabir festival and ofada rice.
Ingredients[edit | edit source]
- Tomato
- Scotch bonnet chile pepper
- Garlic (optional)
- Onion, cut in chunks
- Salted sun-dried ram meat, cut into pieces
- Onions, sliced
- Stock cube
- Uncooked ofada rice, washed
- Spoonful of vegetable oil
Special equipment[edit | edit source]
Procedure[edit | edit source]
- Blend the tomato, chile pepper, garlic, and chunked onion until smooth.
- Soak the dried meat in water for a few minutes. Drain and rinse the meat to get rid of excess salt.
- Transfer the drained meat to a pot with the sliced onion and stock cube. Cover with water, and simmer until tender.
- Stir in the rice, oil, and blended tomato mixture. Reduce the heat, and let simmer until all the liquid is absorbed.