This is the West African answer to Special Fried Rice, so tasty and flavoured with tomato and Selim Pepper then given a lovely warm heat with a touch of Scotch Bonnet chilli. It is a mainstay of an special occasion in Nigeria and the surrounding countries, served as an accompaniment or especially as part of a buffet. We give this recipe the Spice Mountain touch with the addition of our Ethiopian Berbere spice blend, which although not strictly speaking West African, contains so many flavours which can only improve what is already a very tasty dish indeed!
Ingredients
2 cups Parboiled Long Grain Rice5 Tomatoes, chopped
2 Scotch Bonnet Chillies
1 medium Onion, chopped
3 tsp Tomato Powder
100 ml Chicken or Veg Stock
2 tsp Thyme
3 tsp Ethiopian Berbere Spice blend
6 Selim Peppercorns
3 Bay Leaves
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