This recipe falls somewhere between the Senegalese Ceebu Yapp (pronounced cheh-boo-yap), Riz au Gras (ree-oh-grah) from Côte d'Ivoire and Jollof rice made in Nigeria, Ghana and Sierra Leone. In any case, it is most definitely a West African dish!
4 Tbsp oil (divided)
1 lb stew meat, cubed
1 onion, sliced
2 carrots, sliced
1/4 head cabbage, sliced (opt)
4-5 "chunks" of winter squash (opt)
3-4 cloves garlic, crushed
2 cups broth (or bouillon + water)
1 small can tomato paste
hot sauce (Scotch Bonnet is best)
2 cups rice
Heat 2 Tbsp oil in a large skillet. Cook beef until browned on all sides. Remove the meat from the oil and set aside.
Add the onions, garlic and carrots and fry until the onions begin to become tender. Remove the onion mixture from the skillet and set aside with the meat.
In a large pot, bring the 2 cups broth to a simmer, then add meat and onion mixture. Season with salt, pepper, cayenne and about 1-2 tsp Scotch Bonnet hot sauce. Let simmer while you...
Heat 2 Tbsp oil in frying pan. Over low heat, mix the rice and tomato paste in the pan. Allow to cook for a few minutes, stirring often. Add the rice to the large pot and stir gently. Place chunks of squash and cabbage on top.
Cover and cook over low heat until the rice is done and the vegetables are tender.
VERY IMPORTANT: Stir gently every ten minutes or so and be sure there is still some liquid in the bottom of the pan so the rice does burn. Add more water or broth as needed (1/3 cup at a time).
When the ride is done, serve in large bowls with a squeeze of lemon and another dash of Scotch Bonnet hot sauce.