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Benachin

Tue, 20 February 2024

Benachin
INGREDIENTS
 2 cups of rice
2 onions (peeled and diced)
1 large tomatoes (chopped)
2 bay leaves
3 cloves garlic
2 hot peppers
1tsp tomato puree
½  cups vegetable oil
1 bell peppers (sliced)
1 large Aubergine (chopped)
¼  small cabbage (chopped)
3 cups of water or vegetable stock
1 tsp chilli powder
1 tsp paprika
Salt to taste
Black pepper
 
METHOD
1.    In a pestle & mortar ground the garlic, chilli peppers, chilli powder and paprika into a paste.
2.    Heat a pot, or deep pan on a medium heat and add the vegetable oil. Add the chilli paste and cook for 2/3 minutes, continually stirring
3.    Add the tomatoes and the tomato puree together, Stir these ingredients together and cook for 15minutes
4.    Pour in the vegetable stock and bring to a boil. Add the chopped cabbage, chopped aubergine and the bay leaves to the pot. Sprinkle salt to taste
5.    Use a large spoon to dish out the vegetables and then set these aside
6.    Add the raw  to the pot. Add the sliced bell peppers and bring to a boil. Reduce the heat and let the ingredients simmer
7.    When the liquid has been absorbed and the rice is tender, turn off the heat and place in a serving dish. Arrange the vegetables on top of the rice.  Serve hot

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