Chicory Curry with Omo Tuo Rice Balls
One for the cooks out there that want to try something new! Omo tuo is a Ghanaian rice side dish made with rice that's cooked until very mushy, then pounded and rolled into sticky balls. Here, we're serving them with a juicy chicory curry.
Substitutes:
- No basmati rice? Try with jasmine rice.
- No onion? Swap for red onion or shallot.
- No ginger puree? Use fresh grated ginger instead.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
2 chicory
1 onion (chopped)
1 tbsp Ginger paste
2 garlic cloves (chopped)
1 tbsp curry powder
1 tsp Cayenne pepper
1 Can chopped tomatoes
1 tbsp tomato purée
300 ml vegetable stock
2 tbsp olive oil
For the rice balls:
75 g basmati rice (1 cup)
150 g water (2 cups)
Recipe:
Place a large frying pan over a medium heat. Add the olive oil, onion, garlic and ginger. Cook for 2-3 minutes until fragrant, then add the curry powder and cayenne pepper. Cook for 1 more minute, then add the tomato puree, chopped tomatoes and stock. Give everything a good stir, reduce the heat to low and simmer for 10 minutes.
Cut the chicory in half lengthwise, then slice into smaller pieces. Add it to the curry, stir well and cook on a low heat for 15 minutes.
While the curry is cooking, make the rice balls. Put 1 cup of rice into a bowl and cover with water. Move the rice around in the water to remove the starch. Drain well using a sieve and put the rice in a small saucepan with 2 cups of water. Bring to the boil, then turn the heat down as low as possible and cover with a lid. Simmer for 10 minutes, leaving the lid on. Check the rice is cooked at the end by trying a grain, then fluff it up with a wooden spoon. Keep mixing until the rice breaks down, and gets sticky, then divide it into 4 balls.
Transfer the curry and rice balls on your plates and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
