Angwa Mo
Angwa mo is a traditional Ghanaian beef rice recipe. Angwa mo translates to “oiled rice.” Instead of using day old rice and frying, the raw rice is sautéed with the onions and salted beef. Water is then added to it and simmered until it is absorbed. The rice is typically served with tinned sardines and fried eggs.What is different about this rice, especially to the American palate, is the concept of making the tolo beef. The beef is heavily salted and stored in a container at room temperature for 2 days. Yes, room temp beef for 2 days. I must admit, I was really skeptical in making this. I didn’t really want food poisoning, because in my mind and most others, leaving meat out for 2 days doesn’t sound safe. Amazingly enough, it didn’t stink one bit. It honestly looked more like a big piece of beef jerky, just more tender. Once the rice was finished, I tried a piece of the beef on it’s own. It really just tasted like salty beef. Nothing pungent or off in taste. Matter of fact, this rice was really good. Then when you think of it, this is how people preserved meat when there was no refrigeration. So give this “what looks like a risky recipe but not risky at all” recipe a try.
Servings: 4
Ingredients
Tolo Beef
- 4 oz top sirloin
- 2 tbsp sea salt
- 3 bay leaves
Angwa Mo
- 3 tbsp vegetable oil
- 1 cup basmati rice
- 4 oz tolo beef diced
- 1 large onion chopped
- 2 tsp salt
- 2 tsp beef bouillon powder
- 2 serrano peppers finely chopped
- 2 cups water
- 1 tsp black pepper
Instructions
Tolo Beef
- Add 2 tbsp of sea salt to the piece of sirloin in a small container. Make sure all sides are encrusted as much as possible. Add the bay leaves. Let sit at room temperature for 24 hours.
- Pour out any liquid from the container.
- Add a little more salt to the beef. Cover and let sit for another 24 hours at room temperature.
- Pour out all of the remaining liquid. Wash the beef of any excess salt.
- Dice up the salted beef.
Angwa Mo
- Heat up cooking oil in a Dutch oven over medium high heat. Add in the chopped onions. Season with 2 tsp of salt. Cook down until golden brown, about 10 minutes. Take out half of the onions and set aside.
- Add in the salted beef. Give it a mix.
- Stir in the rice. Fry for 2 minutes, constantly stirring.
- Add in the serrano peppers.
- Pour in the water. Add the beef bouillon. Bring to a boil. Simmer for 10 minutes.
- Add the other half of the sautéed onion back in. Simmer for 5 more minutes.
- Take off the heat. Cover and let rest for 10 minutes before serving.
