Surinamese Mixed Rice

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  1. Cook the yellow split beans half done. Throw the cook water away.
  2. Simmer the Onion a few minutes, add the small cut tomatoe and the bouillon cube, simmer about five minutes.
  3. Add, if neccesary a bit of water.
  4. Add the half cooked split beans and the tomato paste. Add the water.
  5. Stir, and simmer another five minutes.
  6. Add the pumpkin and cook till pumpkin is half done.
  7. Taste the sauce. Add black pepper. The sauce should taste rather strong.
  8. Add the drained rice. The sauce level should be a phalanx above the rice. If necessary, add some water. Taste the gravy again! #Stir, let the sauce cook, and put cabbage and hot pepper on top, and put the pot on the lowest possible gas. (The pepper gives a special flavour)
  9. Simmer for about half an hour. Taste if the rice is nearly done.
  10. Sprinkle if necessary a bit of HOT water over the rice and cook another five minutes. Take the hot pepper out of the pot and stir the cabbage carefully - with a fork - through the rice. Put the pepper back.
  11. Simmer for another five minutes. The rice should be dry and tasty.
  12. Take the pot of the stove, take the lid of the pot and leave the rice five minutes untouched.
  13. Cut the hot pepper in very small pieces (with a fork and knife, so that you don't burn your hands.)
  14. Serve with cucumber, onions and tomatoes in vinegar.