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 puree
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.
