Angwa Mo (Ghanaian Oil Rice) with Corned Beef and Boiled Eggs

Ingredients

• 350 g long-grain rice
• 340 g tinned corned beef
• 4 eggs
• 2 onions
• 5 tbsp vegetable oil
• 1 tbsp tomato purée
• 1 scotch bonnet chilli
• 2 garlic cloves
• 10 g fresh root ginger
• 2 ripe avocados

Method

1. 1

   Heat the vegetable oil in a large heavy pan over a medium heat and fry the sliced onions for 8-10 minutes until deep golden; the browned onion oil is what gives oil rice its flavour.

2. 2

   Add the grated ginger, crushed garlic and finely chopped scotch bonnet and cook for 1 minute, then stir in the tomato purée for 1 minute.

3. 3

   Rinse the rice, add it to the pan and stir for 2 minutes to coat every grain. Pour in 650ml water with 1 tsp salt, bring to the boil, then cover tightly and cook on the lowest heat for 18-20 minutes until tender.

4. 4

   Meanwhile, boil the eggs for 9 minutes, cool in cold water and peel.

5. 5

   Break the corned beef into chunks with a fork, scatter over the rice, cover and leave on the heat for 3-4 minutes until piping hot, then fork through gently.

6. 6

   Serve straight away with the halved eggs and sliced avocado. Cool any leftovers quickly and refrigerate.