Instructions
- Heat about 4 tablespoons of oil and butter in a medium-sized pot on medium heat and add in some chopped red onions. Sauté the onions until translucent.
- Next, pour in tomato paste and let it fry with the onions. Stir for about 10 mins, or until the paste fully fries in the oil (you will know it’s done frying when you see pebbles/bubbles in the oil).
- Add in your crayfish/meat for an extra tasty flavor.
- Blend some tomatoes, onions, habanero peppers, and red bell peppers together until smooth.
- Pour the blended mixture into the pot and fry it together with the tomato paste.
- Add all the spices (BUT DON’T ADD SALT YET) and mix. Cover the pot and allow the tomato to fry in the oil for about 20 minutes. Add more oil if necessary. Make sure you don’t rush this process. Be sure to continuously stir the mixture to avoid burning.
- At this point, while the tomato is frying, begin to wash the rice. Make sure to get rid of as much starch as possible by washing the rice until the water used becomes very clear. This helps to prevent the rice from sticking together when cooking.
- Once the tomato is done frying, add chicken stock to the mix.
- Now add in the washed rice (and a bit of water if necessary to cook the rice) and mix it together with the fried tomatoes. Turn down the heat to the lowest and cover the pot. Using an aluminium foil to cover the lid helps the heat contained.
- Allow the rice to cook for about 30 minutes.
- After about 30 minutes open the pot and properly combine all the ingredients together. Cover the pot again, and let it cook for an additional 10 minutes or until the rice has fully blended in with the mixture.
- Voila ! Ready to serve and eat.
Disclaimer: These recipes have been shared by participants in the neighbourhood network meetings. This website takes no responsibility for the source of these recipes.