Cameroon – Salvage Rice With Red Oil
by Djougwa Kouemo Patricia
Normally, rice is being cooked with groundnut oil or olive oil in most cases, but in this case, it is being prepared with red oil. The name salvage rice with red oil is as a result of the red oil that is being cooked with. Salvage rice is a particular type of rice that is made in harsh conditions, conditions that do not reflect the cultivation of rice in a typical environment. The environment is harsh, but it still able to produce such a marvelous rice that looks dry in appearance but very sweat in the mouth as taste. It is being prepared in a local manner with very limited use of spices and ingredients, just the necessary ones. Salvage rice with red oil is cooked in Adamawa region, precisely in the Adamawa plateau in the Northern part of Cameroon.
The cooking method of Salvage rice with red oil is frying. The rice is being fried intensively with red oil to give the color it has. Cooking this local cuisine does not stay for a long time. You can take One hour from the preparation to the cooking of this local meal.
- Five cups of salvage rice
- A cup of red oil. The type of red oil that should be used should be refined red oil. It should really be refined since there are many types of red oil, refined red oil, less refined red oil and no refined red oil. This is due to the fact that if you make a chose that is not good about the red oil, the salvage rice will be have the sweat taste it is supposed to have. So make sure to follow strictly this when you are about to cook the food. It is an important and essential ingredient in cooking the salvage rice
- Boil Seven cups of water.
- Allow the water to boil for about thirty minutes.
- After thirty minutes, remove the water from fire.
- Using the hot water, use it to wash the salvage rice.
- Wash the rice with the hot water for two to three times.
- Make sure not to use cold water in washing the rice. If you use cold water, it won’t be good, since the rice will appear differently.
- After this place the rice on a clean tray.
- Allow it to dry off the water from it.
- Take a clean pot and put on fire
- Then pour three or four spoons of red oil into the pot
- Allow the red oil to steam like for two or three minutes.
- When the red oil has steamed enough, throw into the pot the salvage rice.
- Then the salt with the maggi into the pot should follow next.
- Then stir the rice in the pot very well.
- After some minutes, three minutes, pour two cups of water into the pot.
- Close the pot for fifteen minutes.
- After fifteen minutes, check to see if the water is dry. If the water is drying off, add another cup of water and close the pot.
- Relatively, the food should stay for thirty minutes on fire. It can go up to forty minutes depending on the quantity that you have decided to cook.
- When it is ready, remove from fire. Make sure not to put much water into the pot so as to allow it dry.
- When it is ready, remove from fire.
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