Yellow Rice Recipe

For the Yellow Rice

Yellow Rice


  •      2 cups uncooked rice of your choice
  •      1l water
  •      1 tsp turmeric
  •      1 cup seedless raisins, optional
  •      1 cinnamon stick
  •      1 tbsp butter or vegetable oil
  •      1 tsp sugar
  •      1   tbsp salt
  •     A  Juice of one lemon (optional)

Yellow Rice Recipe:

Step 1:  Start with soaking the rice in hot water for 10 minutes then wash the rice several times and set aside.

Step 2: Bring the water to boil and add the butter.

Then add all the spices into the boiling water, sugar, salt, turmeric, cinnamon stick, raisins and lemon.

And Stir well until all the spices mixed and let it  boil for 5 to 10  minutes.

Step 3: Add the washed rice in the pot. Cover and simmer for 20 to 25minutes on low heat.

You will need to turn the rice occasionally to prevent it from burning.

When the rice has absorbed all the liquid and is well cooked, remove the cinnamon stick and serve your yellow rice.

It can be served with fried chicken, stew or soup.

Enjoy your meal!


Making Ghana’s rice water porridge

Making Ghana’s rice water porridge

Ghana’s rice


  • 1 cup of rice
  • 8-10 cups of water
  • Salt to taste
  • Pinch of nutmeg (optional)


Boil the water on high heat

Add washed rice to the boiling water

Keep boiling for 20-15 minutes

Reduce heat to a simmer when rice is tender

Press rice against the sides of the pot to slightly mush the rice grains

Add evaporated milk and sugar to taste

Serve immediately or have it cold


Nigerian Fried Rice, with a lil’ Twist

For the Nigerian Fried Rice, with a lil’ Twist


3 cups parboiled long-grain white rice
1 bag mixed vegetables
1 large can pineapple chunks
2 knorr cubes
1 tsp red pepper flakes
2 tbps curry powder (gives it color)
2 tbps Goya Adobo seasoning


1. Boil rice until firm, but almost cooked. Remove from pot and put in bowl, set aside.

2. In pot, heat up 3 tsps canola oil. Add bag of mixed veggies. Let cook for 5 minutes.

3. Add seasonings. Let cook further for another 5-10 minutes on medium heat.

4. Reduce heat to low and add rice. Stir rice and veggies together thoroughly.

5. Add 1/2 cup water, let simmer for 5 minutes. Once water is drying, add entire contents of pineapple can (juice included).

6. Increase heat to medium. Stir thoroughly. Taste to adjust seasoning. Remove from heat if okay. Let stand 5 minutes, then serve.

Fried Rice

**Of course, if you’re not a pineapple fan, just omit it.**

7. Serve with salad, chicken or meat of your choice.



Whole Tilapia (& Jollof Rice) Recipe

So, without further ado, here’s what you’ll need to make whole Tilapia: For the Whole Tilapia (& Jollof Rice)


1 whole tilapia (scales removed and ‘degunkified’…this can be done for you at the market)
1 tbsp Kosher salt
1 cup Goya Mojo Criollo marinade
2 slices orange
3 slices lime
1 scotch bonnet pepper/habanero
3 cloves garlic
Ginger, size of garlic cloves
1 tsp Mrs. Dash Southwest Chipotle seasoning
1 tsp Goya Adobo w/ Saffron
2 tbsps olive oil


1. Rinse fish thoroughly and remove any remaining gunk. Using a sharp knife, scrape fish to remove leftover scales. Rinse again. Sprinkle kosher salt all over fish (inside and out), work into fish.

2. Put fish into ziploc bag. Add Goya Mojo Criollo marinade. Shake thoroughly. Let marinate in fridge for 15 minutes.

3. Drain marinade (so the salt doesn’t toughen the fish during cooking). Return to fridge for another 15 minutes.

4. Preheat oven to 375 degrees. Slice orange, lime, ginger, garlic and scotch bonnet pepper. Cut each slice in half.

5. Line a baking pan with foil paper. Spray foil with vegetable oil spray. Put fish on foil. Add orange, lime, ginger, garlic and scotch bonnet pepper to inside of fish through the slit.

6. Sprinkle Mrs. Dash and Adobo seasoning over both sides of fish. Drizzle 1 tbsp olive oil on each side of fish. Put into oven, let bake for 30 minutes.

7. Turn off oven heat, make 3 slices across top of fish. Leave in oven another 10 minutes. Remove from oven, let cool 5 minutes.

8. Gently remove fish from foil onto plate (underside might stick and some skin might come off).

Whole Tilapia

Oh my goodness, this was juicy deliciousness! The orange lent a subtle sweetness to it and helped balance out the tartness of the lime. The ginger and garlic further added to the seasoning of the fish and the scotch bonnet pepper lent some heat to it as well.

I can’t get over how amazingly juicy it was, the juices from the citrus fruits and the aroma, omg…wow! Seriously, I’m still in fish heaven right now!

Serve with jollof rice & plantain, eat alone or with other accompaniment of your choice.

Eat gently, tilapia has a lot of small bones!



Native jollof rice (Palmoil rice) – Iwuk Edesi

• 3 Cups Rice
• 3 Cooking spoon Palm oil
• 2 Medium Sized smoked fish – Optional
•  1 cup Crayfish, ground
• A handful Dried prawns – Optional
• 1 medium sized Onion, chopped
• 1 cup Freshly ground pepper Puree(3 Scotch bonnet, 6 Chili, 2 Tatashey) (Or as desired)
• 1 small Ogiri Okpei/ Dawadawa or 1/2 cup Iru
• 2 Seasoning cubes
• Salt to taste
• A handful Scent leaves/ Curry leaves, Chopped -Optional
Step 1: Wash the rice and parboil with clean water. Rinse and drain the excess water in a sieve – Set aside..


Step 2: For this meal, i used both Dry prawns, powdered crayfish and Smoked fish. To prepare the dry prawns, remove the sharp heads by breaking off gently. Rinse and Set aside. To prepare the smoked fish, gently open up the fish, remove the bones and gut, rinse and set aside.

Step 3: On medium heat, heat up the palm oil for about 4 minutes. Gently add the chopped onions and leave to fry for about 2 minutes. Add the pepper puree into the oil and stir-fry for about 5 mins.

Step 4: Add the Iru (That’s what i used for this meal)/ okpei or dawadawa (Dissolve in a little water before adding), add the dry prawns, powdered crayfish and washed smoked fish. Top up with water (remember the rice has been parboiled already so just add the quantity of water that’d slightly cover the rice), add the salt to taste, crushed seasoning and leave to cook for 7mins.

Step 5: Gently Add the drained parboiled rice and Chopped leafy vegetable (if using any), stir with a wooden spoon to mix well and leave to cook covered till the liquid in the pot gets absorbed by the rice.

Turn off the burner and serve hot.


How to make Curried Rice

How to make curried rice

• Prep Time:
   5 mins
• Cook Time: 15 mins
• Total Time:  20 mins

• 1 cup white rice – parboiled
• 1 tablespoon curry powder
• Salt to taste
• 3 cups water


In a small pot, place the parboiled rice, curry powder, salt and just enough water to cover the rice in the pot. Cook until all the water is absorbed for about 15 minutes.

Serve with stew or curry sauce(veggie chicken gravy)!


Brown Coconut Rice

How to make brown coconut rice

• Prep Time:
 15 minutes
• Cook Time: Less than 30 minutes
• Misc:           Serve hot
• Level:          Easy

• 2 cups brown rice (ofada/ abakiliki rice)
• 1 whole coconut
• 1 cup meat stock (either chicken stock, beef stock or turkey stock)
• 2 seasoning cubes
• 1 cup green peas
• 2 carrots
• 1 medium sized red onion
• ½ cup vegetable oil
• salt to taste
Step 1: Rinse the rice with clean water and place in a pot. Add just enough water to cover the rice in the pot and cook on medium heat for 10 mins till « al-dente »(cooked to be firm to the bite). This is done to remove excess starch in the rice to prevent it from sticking together. Transfer the rice into a separate bowl and run clean water through it. Set aside.
Step 2: Break the coconuts, remove the flesh and extract the milk as shown Here.
Step 3: Pour the milk extract into a pot, add the parboiled rice, meat stock, seasoning and salt to taste. Cover the pot and leave the rice to cook for about 15 minutes till the liquid in the pot dries up.
Step 4: While the rice cooks, Chop the onion, carrots and steam the green peas with a little salt. Pour the vegetable oil in a pan. Add the chopped vegetables and stir-fry for 2 minutes.
Step 5: By now the rice would have absorbed the coconut and stock liquid. Add the stir-fried vegetables into the coconut rice and mix. Leave to simmer for about 3 minutes more before turning off the burner.

Plain Ofada Rice Sauce « Obe Ata Iru »

•4 Cooking Spoons Palmoil
• 12 Red scotch bonnet pepper(Ata rodo)/ Hanabero pepper
• 5 (Red Bell pepper a.k.a Tatashey)
• 10 Red Chili pepper
•2 Heaped tbsp. Locust beans (Iru), Washed
•500g Assorted meat : i used; Cow Intestines, Tripe a.k.a Sharki , Pomo
•500g Beef (Red meat), Cut in chunks
•Crayfish: 3 tbsp. Ground (+ A handful Whole- Optional)
•1 Red Onion, diced
•2 Seasoning cubes
•500g Ofada Rice a.k.a Abakiliki rice
•Salt to taste

Preparation of the assorted meat and beef stock:

Step 1:
When using assorted beef, it’s best to take out time to wash properly. If you intend using Pomo, scrape out the dirty inner part (which is usually Sandy & dirty) including the outer skin thoroughly. If you intend using intestines, turn inside out and remove the saturated fats there (most people keep it in though). If using tripe a.k.a Towel or sharki in the Nigerian local market, wash thoroughly.

Step 2: Rinse the Beef and Assorted meat with clean water and dice into small bits, place in a medium sized pot. Add the seasoning cubes, Salt to taste, diced onion and 2-3 cups of water. Leave to cook till tender for about 30 mins. Set aside.

Preparation of the pepper puree:
Step 1: Remove the seeds from the Red bell pepper. Wash the Red bell pepper thoroughly with clean water including the Red Scotch bonnet (Ata Rodo) and chili, place in a blender. Puree till smooth.
Step 2: Pour the pepper puree in an empty pot and cook till all the liquid evaporates leaving the puree concentrated puree. Set aside.

Ofada Rice preparation –(Click here for more about Ofada Rice a.k.a Abakiliki rice)

Step 1: One major problem with ofada rice is the presence of stones. This is the major reason why people are put off by the local rice. Once the stones are taken out, you’d have no more issues with the tasty local rice. So before cooking Ofada rice, take out time to remove the stones.

Step 2:Wash the sorted rice severally with clean water and place in a small pot. Add some water just enough to cover the rice. Parboil for 10 mins and turn out into a clean bowl.

Step 3: Wash the parboiled rice with clean water and turn back into the pot. Add some salt and clean water- Boil till the rice softens.

Turn off the Burner and set aside.

Preparation of the Ofada Sauce
Step 1: In an empty medium sized pot, Heat the palmoil for about 10-13minutes. This process is known as bleaching. Bleaching is best done in a ventilated kitchen to avoid being choked by the smoke so ensure you open all the windows if you have to. Once the bleaching is done, the palmoil would look more like vegetable oil.

Step 2: Add the diced onion, pepper puree and Iru and stir fry for 5 minutes

Step 3:
Add the assorted meat stock including the Assorted meat and beef, Crayfish (Whole and ground). Taste to see if you need some more salt, Stir and cover the pot. Turn down the heat and leave to simmer for about 15 minutes.
Turn off the burner and serve with Ofada rice

Ofada rice stew – Ayamashe sauce recipe

•2 Cups Palmoil
•10 Green bell pepper
•1 Red scotch bonnet pepper(Ata rodo)/ Hanabero pepper
•2 chili pepper
•1 (Red Bell pepper a.k.a Tatashey)
•1 Cup Locust beans (Iru), rinsed
•500g Assorted meat : i used; Cow Intestines, Tripe a.k.a Sharki , Pomo
•500g Beef (Red meat), Cut in chunks
•Crayfish: 3 tbsp. Ground
•1 Red Onion, diced
•2 Seasoning cubes
•Salt to taste

Preparation of the assorted meat and beef stock:
Step 1: When using assorted beef, it’s best to take out time to wash properly. If you intend using Pomo, scrape out the dirty inner part (which is usually Sandy & dirty) including the outer skin thoroughly. If you intend using intestines, turn inside out and remove the saturated fats there (most people keep it in though). If using tripe a.k.a Towel or sharki in the Nigerian local market, wash thoroughly.

Step 2: Rinse the Beef and Assorted meat with clean water and dice into small bits, place in a medium sized pot. Add the seasoning cubes, Salt to taste, a little diced onion and 2-3 cups of water. Leave to cook till tender for about 30 mins to 1hr till tender. Set aside.
Preparation of the pepper puree:
Step 1: Remove the seeds from the green bell pepper and the red bell pepper thoroughly with clean water. Remove the stalk from the red Scotch bonnet (Ata Rodo) and chili and place in a blender. Puree till smooth.
Step 2: Pour the pepper puree in an empty pot and cook till all the liquid evaporates leaving the puree concentrated puree. Set aside.

Preparation of the Ofada Sauce
Step 1: 
The first step is to heat up the oil till it becomes clear like vegetable oil. This process is known as bleaching. Bleaching is best done in a ventilated kitchen to avoid being choked by the smoke so ensure you open all the windows if you have to.

To bleach, pour the oil in a dry empty pot. It’s best to use an iron pot (preferably an old one) because bleaching tends to stain pots. Cover the pot and heat up on medium for about 10mins then turn off the burner. Leave the pot covered and do not open till the oil cools off. Please note that timing is very crucial during this process so you have to be careful to avoid the situation where the oil catches fire.
Once the bleaching is done, the palmoil would look more like vegetable oil.

Step 2: Once the oil cools off, turn on the burner again. Add the diced onion and fry for about 2 minutes. Add the pepper puree and Iru,stir-fry for about 5 minutes till the oil seperates from the puree (you’d see the oil settle at the top).

Step 3: Add the crayfish, cooked assorted meat and gently add the stock little at a time. Stir and taste to see if you need some more salt or seasoning. Add if necessary, Stir and cover the pot. Turn down the heat and leave to simmer for about 15 minutes.

Turn off the burner and serve with Ofada Rice a.k.a Abakiliki rice

Tuna Fried Rice


2 tablespoons Vegetable Oil

Handful Cooked Chicken or Chicken Salami, chopped

350 grams (12 ounces) Cooked Cold Rice

200 grams (8 ounces) Mixed Frozen Vegetables

2 cans Tuna, drained

Salt and Pepper, to taste

3 tablespoons Soy Sauce (or to taste)


Heat the oil over a high heat in a large pan or wok. Add the salami or chicken, and stir-fry until crispy and brown. Remove from the pan and set aside.

Add more oil if needed, and throw in the cooked rice. Stir fry for 2 minutes.

Add the frozen vegetables and stir-fry for 3 minutes. Cover with a lid to cook the veg, if needed.

Add the tuna, salt and pepper. Stir-fry for 3 minutes.

Add the soy sauce and stir-fry for another few minutes or until the veg is cooked.

Finally, stir in the crispy chicken.

Serve up and enjoy!


Spicy Chicken with Zesty Rice Salad


For the Spicy Chicken

1 pound Chicken Breast, sliced

2 tablespoons Olive Oil

2 tablespoons Lemon Juice

2 teaspoons Balsamic Vinegar

1 tablespoon Paprika

½ teaspoon Ground Cumin

Salt, to taste

1 Red Chilli, finely chopped

2 Garlic Cloves, peeled and finely chopped

For the Zesty Rice Salad

Few handfuls Boiled Rice, cold

½ bag Baby Spinach Leaves, sliced

3 Carrots, peeled and grated

1 bunch Spring Onions, finely chopped

Handful Fresh Coriander, finely chopped

Few Cherry Tomatoes, halved

½ Cucumber, cubed

2 Red Chillies, finely sliced

Salt and Black Pepper, to taste

2 tablespoons Cider Vinegar

4 tablespoons Olive Oil

4 teaspoons Honey

Zest of 4 Limes

Juice of 2 Limes


For the Spicy Chicken, place the chicken and all the marinade ingredients into a large bowl, and leave in the fridge for as long as you have.

For the salad, put the cold rice, spinach, carrots, spring onions, fresh coriander, cucumber and cherry tomatoes into a large bowl and mix well.

To make the dressing, into a small bowl, add the red chillies, salt, black pepper, cider vinegar, olive oil, honey, lime zest and lime juice. Whisk well.

Pour the dressing over the salad, and mix well. Set aside.

To cook the chicken, take a large pan, and heat up.

Add the chicken along with all the marinade, and bring to the boil.

Simmer, cover and leave to cook for about 30 minutes or until the chicken is fully cooked.

Turn the heat up for a few minutes, and dry out all the excess liquid – the chicken is now ready!

Serve the Spicy Chicken on a bed of the Zesty Rice Salad, and enjoy!


Chinese Fried Rice


Few tablespoons of Vegetable Oil

4 Spring Onions, whites and greens separately sliced

½ teaspoon Crushed Ginger

½ teaspoon Crushed Garlic

1 Bell Pepper, diced

1 Carrot, peeled and diced

Handful of Green Beans, roughly chopped

Handful of Salami or Cooked Chicken, roughly chopped

2 Green Chillies, sliced

1 teaspoon of Chinese 5 Spice Powder

2 tablespoons of Soy Sauce

Few handfuls of Cold Boiled Rice

Salt and Pepper, to taste

Handful of Frozen Peas

2 Eggs, cooked into an omelette and seasoned with salt and pepper


In a large pan or wok, heat up the vegetable oil. Once hot, add in the sliced spring onions (the white part only), crushed ginger and crushed garlic.

Stir fry until the onions soften – this will only take a few minutes. Keep the heat on medium.

Add in the bell pepper, carrot, green beans, salami and green chillies. Stir on a medium heat for few minutes until the veggies begin to soften.

Stir in the 5 spice and soy sauce, and stir.

Add in the rice, salt, pepper and peas. Stir and cover on low heat.

Make the 2 egg omelette.

Uncover the rice, and add the spring onion greens and the omelette, sliced up.

Taste for seasoning and give it a final toss.

Serve up!


Baked sweet and sour chicken with fried rice

  1. 3-4 boneless chicken breasts
  2. salt and pepper
  3. 1 cup cornstarch
  4. 2 eggs, beaten
  5. 1/4 cup canola oil
  1. 3/4 cup sugar
  2. 4 Tablespoons ketchup
  3. 1/2 cup distilled white vinegar
  4. 1 Tablespoon soy sauce
  5. 1 teaspoon garlic salt
  1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
  2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
  3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
  4. Serve immediately.

Pea brown rice with sauteed veggies and chicken breast recipe


  • 1 cup brown rice

  • A handful of green peas

  • A handful of sweet corn

  • Half a pound of chicken breast

  • 2 tablespoons each of blended onions, chilli pepper /kpakpo shitor,

  • A tablespoon each of blended ginger and garlic

  • A handful each of chopped carrots, red onions, green pepper

  • One tablespoon of olive oil

  • Salt to taste

  • Black pepper


  • 1. Wash brown rice thoroughly under running water, bring to boil on medium heat with one and half cup full of water, add salt to taste for 20 minutes.

  • Add green peas when rice is fully cooked and set aside.

  • wash chicken breast thoroughly under running water, chop into sizeable chunks and place into a mixing bowl

  • Add blended garlic, ginger, onions, pepper, olive oil, salt to taste and hand mix all ingredients together.

  • In a sauce pan over medium heat, toss the chicken mix and cover with lid.  Allow to cook for 5minutes,stir and cook for another 5mins.

  • Add chopped onions, carrots, green peppers, a dash of black pepper and stir.   Sautee for another 5mins and dish out into a serving bowl.


Keema Mutter (Minced lamb with green peas), with vegetable curry & rice

Ingredients for the Keema Mutter :

6 tbsp sunflower oil (I used vegetable oil)
2 bay leaves
10 black peppercorns
2 onions, finely chopped
2 tsp ginger, minced (I used ready-ginger, from a tube)
2 tsp garlic, minced
8 tbsp tomato puree (seriously!)
500g minced lamb
150g frozen garden peas (use fresh, if you’ve got them)
1 tsp chilli flakes
1 tsp ground turmeric
1 tsp ground garam masala
sea salt
2 tbsp chopped coriander leaves.

Ingredients for vegetable curry :

A knob of butter
1 tbsp vegetable oil
1 onion, chopped finely
1 clove garlic, minced

2 tsp madras curry powder
half a tsp ground coriander
half a tsp ground cinnamon
half a tsp ground cumin a handful of new potatoes, quartered or 1 potato, peeled and diced small
a handful of chantenay carrots, top & tailed, then halved or 1 medium carrot, peeled & diced small
half a small swede, peeled and diced small
a handful of mushrooms, quartered
400ml vegetable stock
2 tbsp chopped coriander leaves.

Ingredients for white rice :

3-4 cups of basmati rice
sea salt.

Method :

1.  Firstly, turn your attentions to the vegetable curry as this needs time for the vegetables to cook.  To begin with, in a deep saucepan, melt the knob of butter and add the vegetable oil.  Then add the onions and a pinch of sea salt and fry until softened and just beginning to turn golden.

2.  Add the garlic and continue to fry, whilst you add the spices.  Stir to combine and continue to fry gently for another 1-2 minutes or so.

3.  Add the vegetables and stir well, continuing to fry, until the veggies are all coated in the spices.

4.  Add the vegetable stock, stir to combine.  Bring to a boil, then reduce to a simmer and cook (with a lid on the pot, but at half-mast, so that steam can escape) until the vegetables are tender and the sauce is reduced and thickened so that it coats the vegetables.  This should take around 15-20 minutes and you should be able to leave it to its own devices – with just a stir every so often to ensure nothing is sticking to the bottom of the pan – for the duration.

5.  Next, put a saucepan of salted water on to boil, for the rice.

6.  While the water is heating, you can begin the Keema Mutter.  So, in a deep frying pan, heat the oil and add the bay leaves, peppercorns and onions.  Fry, stirring often, until the onions are golden – which takes around 10 minutes.

7.  Once the water for the rice is boiling, reduce the heat to a minimum, to keep it ticking over until you’re ready to add the rice.

8.  In the Keema Mutter pan, add the ginger and garlic and fry, stirring now and then, for 1-2 minutes.

9.  Mix in the tomato puree and fry until you can see the oil definitely separating.

10.  Add in the minced lamb, chilli, turmeric, garam masala and a pinch of salt.  Do not be tempted to pre-cook your lamb, as the fat generated therefrom is an integral part of the dish.  No, this isn’t one for weight watchers!  Cook over a low heat, stirring now and then, until the lamb is cooked through – and about half-way through, add the green peas.

11.  Now back to the rice.  Pour the dry rice into a sieve and run it under a warm tap until the rice stops releasing starch and the water runs clear.

12.  Put the rice into the water and increase the heat to get it boiling.  Stir the rice from time to time to make sure it isn’t sticking to the bottom of the pan.

13.  Once boiling, reduce the heat to an active simmer and cook for 7-9 minutes.  Test the rice, which should be softened all the way through but retaining its shape and with a little bit of bite.  You don’t want it to be crunchy, nor do you want it to be so waterlogged that it is flabby and beginning to lose its shape.

14.  Once done, drain the rice immediately and give it a good shake to remove all the water.  Return it to the pan and thereafter only ever stir it, should you need to, with a fork.  Spoons are too good at breaking it up into mushy little pieces.

15.  Finish both the Keema Mutter and the Vegetable Curry by adding the chopped fresh coriander leaf.  Stir to combine, then serve.


Crispy Beef Rice Balls with Avocado Salad


3 cups sushi rice, rinsed and drained

3 ¾ cups water

1 teaspoon salt

2 tablespoons sesame oil plus extra to drizzle

¾ pound ground beef

5 tablespoons melted butter

1 ½ tablespoons white miso paste

1 teaspoon sugar

2 green onions , white part finely chopped and green part thinly sliced

1 sheet toasted nori, thinly sliced

1 ½ tablespoons mirin

2 ½ tablespoons soy sauce

4 tablespoons rice wine vinegar

1 teaspoon sugar

2 small avocados, halved and thinly sliced

2 cups mixed salad greens


Soak rice in water and salt for 30 minutes. Bring to a boil, and reduce heat to low. Cover and simmer for 25 minutes. Remove from heat.

Heat one tablespoon of sesame oil in a medium skillet and fry the ground beef over medium heat for 5 minutes or until browned.

Meanwhile, whisk the butter, miso paste and sugar in a bowl until combined. Stir ¼ cup of the miso butter and white part of green onion into the beef. Reserve the remaining miso butter.

Divide the rice into 8 portions, rolling them into balls. Make an indent in the centre. Place 1 – 2 tablespoons of the beef mixture in the centre and then enclose with the rice. Press the balls firmly back into shape.

To make the salad dressing, whisk the remaining sesame oil, with the mirin, soy sauce, rice vinegar and sugar until the sugar has dissolved.

Heat the frying pan over medium heat. Drizzle the rice cakes with sesame oil on both sides. Fry for 10 minutes on each side until golden and crisp.

Toss the avocado and salad leaves with the dressing and serve with the rice cakes, with the remaining miso butter.   Top the rice cakes with the sliced green onion and nori.


South African Bobotie with Yellow Rice


2 tablespoons olive oil

2 cups chopped onions

1 tablespoon ground ginger

1 tablespoon curry powder

1 tablespoon ground turmeric

1 tablespoon brown sugar

1 ½ pounds extra lean ground beef

¼ cup dried breadcrumbs

½ cup raisins

2 tablespoons white vinegar

2 tablespoons tomato paste

2 tablespoons mango chutney

1 tablespoon apricot jam or orange marmalade

salt and freshly ground black pepper


2 eggs

1 ½ cups light cream

pinch salt

1 teaspoon grated lemon zest


Preheat oven to 350°F.

Heat oil in a large skillet over medium heat. Add onions and sauté until softened. Add ginger, curry powder, turmeric and sugar, and cook until fragrant. Add ground beef and sauté until it starts to lose its pinkness. Add breadcrumbs, raisins, vinegar, tomato paste, chutney and apricot jam, and season with salt and pepper. Cook, stirring for 5 to 7 minutes or until the flavours have come together. Taste for seasoning, adding salt and pepper or more spice according to your own taste. Transfer to an 8” x 8” greased baking or casserole dish.

Beat together the eggs, milk, salt and lemon zest and pour over the meat mixture.

Bake for 45 minutes, or until the top has set and has turned a lovely golden colour.

Yellow Rice


3 cups water

2 cups white basmati rice

2 teaspoons ground turmeric

3 1-inch pieces cinnamon stick

1 cup raisins

1 teaspoon sea salt


Rinse the rice in a strainer in cold running water until the water runs clear. Drain well in the strainer.

Combine the water, rice, turmeric, cinnamon sticks and salt in a pot and bring to a boil over high heat. Reduce the heat to low and stir in the raisins. Cover and simmer for 12 to 15 minutes or until the rice is tender. Check for seasoning and add more salt if necessary.


How to prepare shrimps fried rice


  • 8 ounces small uncooked shrimp, shelled and deveined

  • 1/4 teaspoon salt (or 1/2 tsp kosher salt)

  • freshly ground black pepper

  • 1/2 teaspoon cornstarch

  • 2 tablespoons cooking oil (divided)

  • 3 eggs, beaten in a small bowl

  • 2 stalks scallion or green onion, minced

  • 4 cups previously cooked leftover rice, grains separated well

  • 3/4 cup frozen carrots and peas, defrosted

  • 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)

  • 1 teaspoon sesame oil


  • In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature.

  • Heat a wok or large sauté pan on high heat, add only 1 tablespoon of the cooking oil and swirl to coat pan.

  • Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds.

  • Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

  • Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs.

  • When the eggs are almost cooked through, dish out of the frying pan onto the same plate as the cooked shrimp.

  • Use a paper towel to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat.

  • When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout.

  • Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes.

  • Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan

  • Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients.

  • Let everything heat back up again, until the rice grains are so hot they practically dance!

  • Taste and add an additional 1 teaspoon of soy sauce if needed.


How to prepare spiced chicken with rice & crisp red onions


  • Boneless skinless chicken breasts

  • Vegetable oil

  • Curry powder

  • Red onion, thinly sliced

  • Rice

  • Cinnamon stick

  • Pinch saffron

  • Raisins

  • Frozen pea

  • Chopped mint and coriander

  • Low-fat natural yogurt


  1. Heat oven to 190C/fan 170C/gas 5.

  2. Brush the chicken with 1 tsp oil, then sprinkle with curry powder.

  3. Toss the onion in the remaining oil. Put the chicken and onions in one layer in a roasting tin.

  4. Bake for 25 minutes until the meat is cooked and the onions are crisp, stirring the onions halfway through the cooking time.

  5. Rinse the rice, then put in a pan with the cinnamon, saffron, salt to taste and 300ml water. Bring to the boil, stir once, add the raisins, cover.

  6. Gently cook for 10-12 minutes until the rice is tender, adding the peas halfway through. Spoon the rice onto two plates, top with the chicken and scatter over the onions.

  7. Stir the herbs into the yogurt and season, if you like, before serving on the side.

  8. Source:

Coconut rice and black beans with plantain

Serves 1

1/3 cup of dry brown rice
2/3 cup of water
1/2 tsp coconut butter
1/4 small yellow onion, diced
1/2 tsp cumin
3/4 cup canned black beans
Splash of water
1/2 plantain, sliced
1/4 cup of diced mango
2 tbsp diced red onion
1/4 cup halved cherry tomatoes
2 tbsp minced cilantro
1 tsp lime juice
1 tsp red wine vinegar
Avocado slices

Bring water to a boil then stir in brown rice, reduce heat to a simmer, and cover. Let cook for ~ 30 minutes or until water has all been absorbed. Then remove from heat and stir in coconut butter.

Saute diced onion in olive oil until onion is translucent. Then add black beans, cumin, and water. Let cook down over low heat.

Peel and slice a ripe (yellow/black) plantain. Fry in olive oil or coconut oil over medium heat. Flip slices when they are browned on one side.

Mango salsa
Combine mango, red onion, cherry tomatoes, cilantro, lime juice, and red wine vinegar.

Add the rice, beans, salsa, and plantain to a bowl and top with avocado slices before serving.