Angwa Mo (Ghanaian Rice Pilaf)

Ingredients:

4 tbsp cooking oil
300g toolo (salt cured) beef, sliced into small cubes
6 tbsp coconut oil
3 cups Rice, thoroughly washed
1 medium Onion, sliced thinly
6 cups of water to cook rice
salt and freshly-ground black pepper, to taste

Method:

Place a large cast iron casserole over medium heat. Once hot add the oil, then stir in the beef. Stir fry for about 8 minutes, until the meat is nicely browned all over.

Pour in 500ml (2 cups) hot water bring to a boil, reduce to a simmer then cover the pot and allow the meat to braise for about 15 minutes, or until almost all the liquid has evaporated away.

Increase the heat to medium then add the coconut oil and stir until melted. At this point add the sliced onion. Continue cooking, stirring frequently for about 10 minutes until the onions are nicely caramelized. Make sure to separate the onions and meat as you want to remove the onions and set aside once nicely coloured.

Now add in the rinsed rice, stirring them to coat in the oil. Pour over 1.5l (3 cups) of water and stir everything well. Bring to a simmer, cover the pot and cook for 20 to 25 minutes without stirring. At this point stir the mixture then season to taste with salt and black pepper. Bring to a gentle boil, cover the pot and cook for about 20 minutes more, or until the rice is dry and fully cooked.

Fluff the rice up with a fork add the fried onions on top then distribute with a fork so that they are evenly spread. Turn off the heat, cover the pot and allow the ingredients to steam for 3 minutes then serve.