FOOD FEATURES

SHORT RIB STEW ON SPEKKO RICE

This recipe was developed for Spekko Rice by Dorah Sitole for a television series called Cooking Gospel.

Serves 4 – 6

Ingredients

• 1,2 kg beef short rib • salt and pepper • 2 tablespoons oil • 1 packet bacon, chopped • 2 teaspoons mixed dried herbs • 2 onions, sliced • 2 cloves garlic, crushed • 2 carrots cut into chunks • 2 x 410g cans tomatoes, chopped peeled or use 6 big tomatoes, cut into pieces • 1 cup beef stock • 2 cupsSpekko Parboiled Long Grain

Rice

Method

• Heat oil in a pot, season the ribs with salt and pepper and fry until brown on all sides. • Remove ribs and keep aside. • Fry bacon and herbs in the same pot until crispy. Removing from the pot. • Add the onions and cook until golden.

Return bacon to the pot along with the garlic and carrots. • Place beef ribs on the vegetables.

Pour over the tomatoes and stock.

Cover pot and stew slowly for two hours or until the beef is tender. • Cook Spekko Parboiled Long Grain

Rice according to instructions on the packet. This will give you 8 cups of cooked rice. • Serve short ribs over rice and garnish with extra herbs.

Spekko tips for caterers

• This recipe is economical, tasty and goes a long way. By making use of meat on the bone, your meal will carry an extra flavour and your portions will look bigger. • This stew is ideal for serving in taverns, as it can be made ahead of time and frozen in portions. • Cook your rice on the day of serving. Once cooked, it will look loose and fluffy

WEST AFRICAN CHICKEN AND RICE CASSEROLE Africa is the inspiration behind these economical recipes from Spekko Rice. Ntwenhle Mpanza developed this delicious version of Jollof chicken for Spekko Rice. Chicken and rice are combined in many African countries to make delicious one-pot dishes. Jollof Chicken is the national dish for Nigeria and Ghana, but is eaten in almost all West African countries as well. Jollof means “dish”.

Serves 4

Ingredients

• 2 tablespoons (30ml) oil • 8 chicken thigh pieces (or drumsticks) • 1 onion, chopped • 2 garlic cloves, minced • 1 large tomato, chopped • 2 tablespoons (30ml) tomato paste • 2 tablespoons (30ml) dried basil or 125ml (½ cup fresh basil leaves • 4 cups chicken stock (use 3 stock cubes) • 1 cup Spekko Parboiled Long Grain Rice • Salt and pepper to taste

Method

• Heat oil in a pot • Add chicken pieces, brown for 3 - 4 minutes and set aside • In the same pot, add onion and garlic.

Fry for 3 minutes or until soft • Add tomatoes, tomato paste and basil.

Cook for 2 - 3 minutes until fragrant • Put chicken back and add stock and rice. Cover with lid and simmer for 3035 minute or until rice is cooked • Keep adding liquid if needed • Check seasoning and serve

Spekko Rice tips for caterers

• Use any kind of dried herb in this dish. Parsley, origanum or mixed dried herbs work well. • 1 cup of uncooked Spekko Parboiled Long Grain Rice, cooks up to 4 cups of cooked rice. You are assured of both quality and value with Spekko. • Add a chopped red chilli if you like your food spicy. • To cook this recipe in bulk, multiply the ingredients, but watch the amount of water needed. You may want more water in a large pot. • Always cook chicken on the day of purchase, or keep overnight in the fridge once cooked. • Your food will only be as good as the ingredients that you use.