Page 53 - Through the eyes of an African chef

Coconut rice and beans
During my stint in New York, I met Sandra Runcie, a Caribbean chef based in Queens. She taught me some delicious Caribbean dishes during an invitation to her kitchen. She mentioned that some rice and beans recipes could include creole spice, as well as cooking in butter, onion and garlic. This is her healthier version of the dish.
INSTRUCTIONS
Wash the beans, then boil them in a pot containing 4 cups water until they start to soften (about 15 minutes).
Add the rice and continue cooking for about 10 minutes or until soft.
Add 100g of coconut cream to the rice and beans. Season as desired. Let the water evaporate by taking the lid off for the last 3 minutes of cooking.
Place a whole scotch bonnet chilli in the centre and remove just before serving. Options for a richer flavour: Fry pig’s tail, salty beef or bacon and add to the beans. Note: Chef Runcie recommends using quality-grade long grain rice.
TO SERVE
This rice dish is delicious served with goat. See goat curry recipe on page 46.
The edible plate shown on the left is made of wheat, maize, and/or barley husks. The plate is baked and fully dried until crisp. It is then sprayed with a mixture of egg white and flour and left to dry for two days before being used to plate various tasty fillings. As it is completely edible, it can be enjoyed along with its contents and provides an innovative way to serve your food.
INGREDIENTS
1 cup red kidney beans 4 cups water
2 cups rice, rinsed 100g coconut cream
1 scotch bonnet chilli Salt and pepper
Alternative options for a richer flavour
Pig’s tail, salty beef or bacon
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 4–6
PREPARATION TIME 5 MINS COOKING TIME 25–30 MINS
[ chapter two ] MAINS AND SIDE DISHES 51