Cape Verde is a chain of islands of the coast of Senegal & my fathers home land. The robust and delicious flavors of this country have influenced my over all style of cooking. Bay leaves & other aromatic flavors are the key to achieving our rices infamous flavor and our cooking method the key to perfect texture. A mix of Portuguese and west African flavors dancing in a merry song of deliciousness!
- 2-3 cups of long grain brown rice (that has been soaked for atleast a hr)
- 1 medium chopped onion
- 2 cloves garlic
- 1 medium chopped tomato
- 1 chopped green bell pepper
- 3small or 2 large bay leaves
- adobo (goya) to taste
- sea-salt to taste
- 1 tbsp badia Jamaican style curry powder or tumeric powder(optional)
- 1/4 teaspoon mrs dash original
- 1 tbsp olive oil
Take a pot place it over a medium high heat. Put olive oil in the pan for about two mins or until the pan heats up then add garlic let it cook for 30-45 sec or until begins to brown (not burn.) Now add onions and let them cook until they BEGIN to caramelize. Then add a couple generous shakes of adobo, mrs dash, and curry powder, but a small sprinkle of seasalt. Then add green bell peppers stir then add the tomatoes and bay leaves. Finally add the long grain brown rice, that has been soaking for atleast a hr but the longer the better, and pour water over the rice until it covers slightly over the top of the rice. Bring the water to a boil. After five minutes of boiling turn down the heat to medium and stir. Let the rice boil for about 10-15 mins or until water is almost completely boiled out but is still a bit wet and uncooked. Add a bit more adobo and sea salt. Turn the flame to low and let it steam out until the rice is almost fully cooked. Turn off the flame and let it finish steaming through.