How To Make a Simple Braised Rice (Angwa Mo)
How To Make a Simple Braised Rice (Angwa Mo)
How To Prepare Angwamu (Braised Rice)
Braised rice is a Ghanaian style of cooking rice. In the Akan language, it is known as angwa moo, which means “oil rice,” as well as omɔ kɛ fɔ (omor ker for) in the Ga language.
It’s also popular in other cultures, such as Nigerian, Indian, and Chinese cuisines.
Most Ghanaians’ preferred dish is braised rice, also known as Angwa mo. Angwa mo is just rice that has been fried and cooked in oil. It’s one of the simplest dishes you’ll ever prepare.
It is made with a few ingredients and is usually served with some vegetables and protein such as chicken or pork to round out the meal.
It’s usually eaten as a main course with green pepper or shito sauce and fried eggs, omelets, or sardines.
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What is Braised Rice? How to prepare braised rice Ghana style.
Braised rice is rice that has been cooked using the braising method. Braising, also known as pot roasting, is a slow cooking method that effectively uses both dry and moist heat to cook food. Rice has been braised since the beginning of recorded history.
Although the method was initially used mostly for meats, it quickly gained popularity due to its unique ability to add flavor and aroma to food without the use of any additional ingredients. Almost all foods are braised nowadays.
How to Braise Rice? Meaning of Braise Rice
Rice is braised in the same way that most other foods are. The ingredient is lightly cooked in an oil-coated pan before being combined with the rest of the ingredients.
The ingredients are lightly cooked together before being transferred to an oven for slow cooking. The rice cooks in its juices, resulting in a flavorful, aromatic dish that’s also quite healthy.
Braised rice Recipe ~ procedure of cooking
It is a quick and easy meal that takes just over 20 minutes to prepare. It’s critical to keep an eye on the rice to make sure it doesn’t burn or turn brown.
The Ingredients
This recipe uses only rice, butter, broth, and salt in its most basic and traditional form. However, there are a variety of local and regional recipes for making the dish, each with its own set of ingredients.
Ghana Style.
Ingredients
- 3 tablespoons peanut oil
- 1 cup fragrant white rice
- 3 oz. salted beef (tolo beef), diced (recipe below)
- 2 onions, chopped (divided into 2)
- Two teaspoons salt
- 1 cube Maggi chicken broth
- One red hot pepper, diced
- 2 cups of water
- Salt
- Pepper
Method
- Firstly, wash rice, drain and dry.
- Secondly, in a pot, heat the oil and fry the chopped onions in hot oil until golden brown. Take half of the onion and set it aside.
- Thirdly, add the salted beef and mix well. Also, add rice and fry over medium heat for about 2 minutes, stirring constantly.
- After that, add the bouillon cube and stir. Add the hot pepper and mix. Then, add the water and stir well. Cook for 5 minutes.
- Lastly, add the remaining onion and cook again for 5 minutes. Remove from heat. Cover and let stand 5 minutes before serving.
Serving and Eating Riz Pilaff
The rice is served immediately after it has been braised. While rice can be served on its own, and it is a wholesome meal in some regions, the rice is generally accompanied by a meat or vegetable dish.
To add more flavor, the rice is sometimes topped with cheese. Rice that has been braised can be eaten at any time of day and any meal.
It can be served as a stand-alone meal, as part of a larger lunch or dinner menu, as a light snack, or even as an appetizer.
