February 24, 2022
In Senegal, the Jola women whom I call ancestral rice masters, can name and recognize all the varieties of the indigenous African rice. They can recognize numerous rice varieties based on the size and number of grains in each spikelet. By observing the color of the bran, the stem, and the shape of the panicles, they can tell which variety of rice it is.
- 1 and 1/2 cup of Oryza Glaberrima, 1 and 1/2 cup tbsp of coconut oil; 1tsp of minced ginger; 1/2 cup of chopped onion (red); 1 and1/2 tbsp of dried rosemary; 1/4 cup of onion blend (ginger, onion, arlic, and anise seed); 1/2 tsp of vegetable stock cube; 1/4 tsp of salt; 1/2 cup of vegetable broth; 2 cups of water
- Soak rice in water for 6 hours (or ovenright).
- Wash rice very well to remove any left-over dust
- Heat coconut oil in a large pot over medium heat
- Once the oil is heated, add the onion and let it fry until they turn golden brown
- Add onion blend and cook until it starts to brown, then add vegetable stock and dried rosemary
- Let the sauce simmer for 8 minutes, then add the rice, salt and water mix with vegetable broth. Cover the pot and bring to boil over medium heat.
- Simmer for 35 minutes until the liquid is absorbed and rice is cooked.