Arroz De Coco E Papaia Angola Food

ARROZ DE COCO E PAPAIA (ANGOLA)

Arroz De Coco E Papaia (Angola) image

This recipe is from week nine of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Angola is my ninth stop. This is an Angolan side dish made from rice, coconut milk and papayas.

Provided by GiddyUpGo

Categories Papaya

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup rice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups coconut milk
1/4 cup water
1 papaya, peeled, de-seeded and finely diced

Steps:

Thin the coconut milk with the water.
Add the rice, salt and cinnamon.
Bring to a boil, then cover and reduce heat. Simmer for 20 minutes or until the rice is done.
Fluff the rice with a fork and let stand covered for 10 minutes.
Meanwhile, cut and seed the papaya, then finely dice it. Mash half of the dice and keep the other half as-is.
Put both the mashed papaya and the diced papaya into the rice and mix, warming over the stove.

ARROZ DE COCO

Arroz De Coco image

This is being posted for ZWT 2006, African region. It is a Mozambique rice recipe that I think would go quite nicely with a spicy chicken dish or a curry dish.

Provided by JanetB-KY

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons oil
1/2 cup finely chopped onion
1 small green bell pepper, seeded, deribbed & finely chopped
1 cup uncooked white rice
1 1/2 cups coconut milk
2 medium ripe tomatoes, peeled and finely chopped (or sub 2/3 cup canned diced tomatoes)
1 teaspoon salt
2 teaspoons finely chopped fresh hot chili peppers

Steps:

In a heavy bottomed large saucepan heat the oil over medium heat; drop the onions and green pepper in it and cook, stirring frequently, for about five minutes or until they are soft but not browned.
Add the rice and stir for two to three minutes more, until the rice is evenly coated; then stir in the coconut milk, tomatoes and salt and bring to a simmer over medium heat.
Cover the pan tightly, reduce the heat to low and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender but not mushy.
Remove the pan from the heat, stir in the chilis and taste for seasoning adding salt if needed; cover again and let rest for 10 minutes before serving; fluff before serving.

Nutrition Facts : Calories 471.1, Fat 26.9, SaturatedFat 18.4, Sodium 645, Carbohydrate 53.2, Fiber 5.2, Sugar 10.2, Protein 7.2

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