Ambrocal is a traditional Seychellois (from the Seychelles) recipe for a classic one-pot dish of rice, beans and smoked meat in a garlic and saffron base. The full recipe is presented here and I hope you enjoy this classic Seychellois version of: Ambrocal.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
200g cooked beans (peas or beans or lentils)
200g smoked meat or smoked pork, cubed
600g rice
20 black peppercorns
8 cloves
10 garlic cloves, peeled
1 tbsp salt (or to taste)
1 1/2 tsp saffron
1 sprig of thyme
oil for frying
Method:
In a mortar, mash together the garlic, salt, peppercorns, saffron and cloves until you have a paste. Wash the rice in several changes of water and set aside to drain.
Heat a little oil in a large pan and use to fry the smoked meat cubes until nicely browned all over. Add the spiced paste and stir to combine. Fry for a few seconds, until aromatic, then add the cooked beans.
Stir the washed and drained rice into the pot then pour over 1.5l of water, bring to a simmer and cook over medium heat for 25 minutes. At this point check the water levels and add a little more if needed. Cover the pot, add the thyme and cook for 5 minutes more (this will help fluff the rice). Serve hot.
Typically this is served to accompany roguail sausage (black pudding sausage fried and served in a tomato sauce base).
