INGREDIENTS:
6 sticks butter
1 cup chopped onions
3 cups rice
1 tbsp oregano
3 cups beef/chicken stock
3 tbsp minced garlic
Pre cooked liver
Pre cooked goat meat
1 cup diced carrots
1 cup sweet corn
2 red, green and yellow bell peppers
1 cup green peas
PROCEDURE:
1) Heat up 3 sticks of butter and sauté with half a cup of chopped onions for 2 minutes.
2) Wash and sieve 3 cups of rice, then pour it into the pot.
3) Stir the rice for 3 minutes then add a tablespoon of oregano. Continue to stir the rice
until each grain doesn’t lump together.
4) Pour the stock into the rice and cover the pot. Leave this to cook on low heat until the rice
has completely absorbed the stock and the pot is dry. At this stage, the rice shouldn’t be
lumped together and each grain should be able to stand on its own. Take this off heat and
set aside.
5) In a pan, heat up another 3 sticks of butter and sauté with half a cup of chopped onions
and 3 tablespoons of minced garlic.
6) Add the pre cooked liver and goat meat into the pan. Stir-fry this for 2 minutes.
7) Add all the veggies and stir fry for 3 minutes.
8) After 3 minutes take the beef and veggie stir fry off heat and pour it into the pot of rice.
9) Stir-fry this until the rice is considerably dry.
10) Serve and enjoy!
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