Rice and potato dish

 

Berthoud

 
  • 1 1/2 CUP RICE
  • 2 ONIONS, chopped
  • 2 TOMATOES, cubed
  • 3 CUPS CHICKEN STOCK
  • 1 TSP CURRY POWDER
  • 3 POTATOES, peeled and cubed

 

  • 500 GRAM ABONDANCE, sliced
  • 2 CLOVES GARLIC
  • 4 TBSP WHITE WINE
  • 4 TSP MADEIRA WINE
  • BREAD OR BOILED POTATOES, cubed

Stir fry the onion 5 minutes; add the potatoes and tomatoes and stir fry 5 minutes more. Add the remaining ingredients and pepper and salt to taste and bring this to the boil. Put the mixture in an oven dish and bake for 30-40 minutes at 175 degrees Celsius until the rice has soaked up the fluid.

This is a Ugandese dish. Uganda was a collection of kingdoms until the invasion of Arab traders in 1830. In 1860 British came looking for the Nile's source and between 1894 and 9 October 1962 Uganda was a British protectorate and the 9th of October has become Independence Day.  Click on culinary calendar for more links between cooking and worldwide history.

Rub 4 oven dishes with the garlic and chop the garlic. Distribute first the garlic over the dishes followed by the cheese. Sprinkle with wine and Madeira. Put the dishes under the grill for 6-8 minutes. Dip the bread or potatoes in the hot cheese.


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