RIZ AU GRAS BLANC AU MOUTON SALÉ/RIZ BRAISÉ GHANA

Ingredients

• 500 g Salted Mutton (cut into bite‑size pieces; pre‑salted)
• 3 tbsp Sunflower Oil (for frying the meat and rice)
• 2 medium Onion (preferably Ganain onions; sliced thin)
• 2 pieces Scotch Bonnet Pepper (finely chopped; adjust to heat preference)
• 1 tsp All‑Purpose Seasoning (Echen brand or similar) (generic West African seasoning blend)
• 2 cups Fragrant Long‑Grain Rice (washed thoroughly before cooking)
• 2.5 cups Water (adjust for desired firmness; less for drier grains)
• ½ tsp Salt (add a pinch more if needed)
• 3 large Eggs (beaten for the omelette)
• 1 small Tomato (diced; mixed into the omelette for extra flavor)
• 1 tbsp Oil for Omelette (light coating of the pan)

Instructions

1. Heat Oil

   Place the large skillet over medium heat and add the sunflower oil. Allow the oil to heat until shimmering.

   Time: PT2M

   Temperature: Medium

2. Brown Salted Mutton

   Add the salted mutton pieces to the hot oil. Fry, stirring occasionally, until the meat develops a deep brown, slightly charred color.

   Time: PT7M

   Temperature: Medium‑High

3. Add Onions, Pepper & Seasoning

   Toss in the sliced onions, chopped Scotch bonnet peppers, and the all‑purpose seasoning. Fry for about five minutes, mixing well so the flavors meld.

   Time: PT5M

   Temperature: Medium

4. Incorporate the Rice

   Add the washed fragrant rice to the skillet. Stir thoroughly so each grain is coated with oil, meat juices, and spices.

   Time: PT3M

5. Add Water and Salt

   Pour in 2½ cups of water and sprinkle the pinch of salt. Give everything a quick stir, then cover with the lid.

   Time: PT1M

6. Simmer Rice

   Reduce heat to medium and let the rice cook for 20‑25 minutes, or until the water is absorbed and the rice is tender but not mushy.

   Time: PT22M

   Temperature: Medium

7. Steam with Foil

   Place a sheet of aluminum foil (or parchment) over the rice, then replace the lid. Cook on low heat for an additional 5‑7 minutes to finish steaming.

   Time: PT6M

   Temperature: Low

8. Fluff and Rest

   Remove the pot from heat, discard the foil, and gently fluff the rice with a fork. Let it rest, covered, for 2 minutes.

   Time: PT2M

9. Prepare Omelette

   In a mixing bowl, beat the eggs with diced tomato, a pinch of salt, and a dash of pepper. Heat a separate frying pan with a tablespoon of oil, pour the mixture, and cook until set. Fold the omelette into thirds like a crepe.

   Time: PT5M

   Temperature: Medium

10. Serve

    Plate a generous portion of the white fatty rice, top with a piece of browned salted mutton, and place the folded omelette on the side. Enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

540

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

1 g