Ingredients:
6 tbsp vegetable oil (or ghee)
1 garlic clove, crushed
1 bayleaf
1 onion, chopped
2 tbsp prepared mustard
500g rice
500g meat (chicken is traditional), cubed
1 green cabbage, quartered
1 carrot, scraped and chopped
1 cassava tuber, peeled and cubed
1 aubergine (eggplant), washed and cubed
salt and freshly-ground black pepper, to taste
Method:
Heat the oil or ghee in a heavy-based casserole dish. Add the meat and fry until browned all over. Add the mustard, bayleaf, onion and garlic. Season to taste with salt and black pepper then cook gently for 5 minutes.
Add 1.5l water and bring to a simmer then stir in the cabbage, cassava, carrot and aubergine. Bring back to a simmer and cook for 1 hour. At this point, remove the vegetable pieces and set aside in a dish to keep warm.
Wash the rice, drain and add to the pan. Bring back to a simmer, cover the pot and cook for 30 minutes or until the rice is tender and almost all the liquid has been absorbed.
Turn the meat and rice mixture onto a serving dish and garnish with the vegetables. Serve immediately.
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