Recipe: How to prepare the popular oil rice a.k.a ‘angwamo’

Savory rice marinated in salted beef and assorted vegetables is on the menu today.

Seriously though, no matter the amount of grammar you choose to associate with this meal, there’s no better name than “Angwa mo”; it’s simply music to the Ghanaian ears!

From the child who wants a quick fix because mother still hasn’t returned from the funeral to the young bachelor who can’t be bothered with the whole cooking shenanigans, “Angwa mo” transliterated to mean “oily rice” has been a savior in one way or another.

We reckon the menus of Ghanaians are packed with a whole lot of carbs, and so is this meal. Many argue that the fat and carb content level of this meal makes it relatively unhealthy, but not while we can help it.

We balanced the equation with some veggies to ‘vitamin-ize’ the meal and with tolo beef, eggs, and any other accompaniment dishing out the protein; a balanced diet by all standards is achieved.




That why we share with you today this awesome recipe that not only provides the needed logistics for whipping up this meal in a jiffy, but introduces a whole new healthy twist to it.

You’ll need

2 cups of rice

Sunflower oil

Salt to taste

Water

Chopped spring onions, Carrots, green pepper, etc

One medium sized bulb onion

Tolo beef

Procedure

Pour about 3 table spoonfuls of sunflower oil into a pot. Fry your sliced bulb onions and tolo beef into the oil . Add your chopped carrots and spring onions and stir fry. Do not let the veggies turn brown or over-fry.

Pour the rice into the pot and stir continually until the oil has successfully glazed the rice. Gradually add water and stir, salt to taste an cover to cook under low heat like plain rice normally would.

Keep checking for softness and salt taste.

After a few minutes, your rice is ready to serve. Enjoy “Angua mo” with hot ground pepper or shito, accompanied by hard boiled or fried eggs, chicken, or any accompaniments of choice.

Source: braperucci.com