Riz au Gras




Add the chillies, garlic and onion to a pestle and mortar and pound to a paste. Add the tomatoes and pound to mix into the paste.

Place the meat in a large saucepan.

Add 125 ml oil to a pan and spoon the chilli and tomato paste into this.

Use a little water to wash the mortar and add this to the pot with the meat. Bring it to a simmer and cook for 15 minutes.

Place the pan with the oil and chilli paste on the fire and cook stirring constantly for around 8 minutes. Transfer the meat to this pan and stir in the tomato purée.

Add 1 liter water and the Maggi cube. Stir to mix, then add the rice (well washed).

Reduce to a simmer, cover and cook for 15 minutes. Check the water, reduce the heat and continue cooking, covered for 10 minutes or until all the water has been absorbed.

Serve immediately.