Green leafy vegetable rice (Callaloo Rice)
Green leafy vegetable rice is enriched wholesome rice, an excellent way to add more vegetables to your diet. Made with green amaranth and lovely aromatic herbs, it is herby, packed full of flavour and nutrients.
Ingredients
- 1 cup rice
- Dry fish
- 1 scotch bonnet finely chopped (fresh pepper)
- 2 tablespoons vegetable oil
- ½ small onion sliced
- 10 g uziza leaf
- 10 g scent leaf nchanwu, efirin
- 100 g green green amaranth
- 2 seasoning cubes
- ½ teaspoon ground Cameroun pepper
Instructions
- Wash and boil rice until it is halfway done (parboil). Drain, rinse in cold water and leave in a sieve, set aside.
- Wash dry fish and place in a small pot.
- Add a little water, salt, scotch bonnet and some sliced onions. Cook until fish is soft.
- Wash and finely shred uziza, scent leaf and green.
- In a dry pot, pour vegetable oil, when hot add onions and fry until soft.
- Add fish stock and some water (about 1 cup in total, depending on how well done the rice is).
- Add seasoning cubes and Cameroun pepper, stir and taste, add salt.
- Bring to a boil and pour in the rice, stir gently.
- Add greens and stir.
- Place cooked fish on top, cover and cook on medium heat until rice is fully cooked, adding more water if needed.
- Take off the heat and serve.
