Pamela usually doesn’t cook for us, but one lazy Saturday afternoon she taught us how to cook a Tanzanian dish (one of Lexa’s favorites). It was kind of like paella meets fried rice. It was really funny to watch Pamela chop vegetables because she cuts them in mid-air. She holds them in one hand and just says to “cut with confidence.” She’s like a human slap-chop.
I didn’t write down the exact recipe at the time, but here’s what I can remember:
a LOT of vegetable oil
1 onion (diced)
1 cup carrots (diced)
1 cup green peppers (diced)
3 “cups” rice (I don’t know what this means. There was a LOT of rice.)
5-6 Irish potatoes (steak fries sized pieces cut into thirds)
a few tablespoons chicken and/or meat masala
a few teaspoons paprika
4 tomatoes (skinned and chopped)
orange food coloring
Prep: Wash rice. Boil, skin, and chop tomatoes.
In a huge pot, sauté the onions, carrots, and peppers in a lot of oil. Add ginger and garlic. Stir in uncooked rice and potatoes. Stir continuously. Add salt and spices. Keep stirring and cook for 5 minutes. Add tomatoes and cook until the tomato juices have become absorbed in the rice. Add the water and cook for around 1 hour, until rice is cooked.
Adding in eggs (scrambled in) and orange food coloring dust optional.
Serves an army.
Next time we’ll show you some local Ugandan food!