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Riz Soumbala (Soumbala Rice)
Riz Soumbala (Soumbala Rice) is a traditional Burkinabe recipe (from Burkina Faso) for a classic dish of rice flavoured with an aromatic spice blend with dried fish that can be served as a main dish or as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Soumbala Rice (Riz Soumbala).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4–6
Rating: 
Tags : Burkina-faso Recipes
Soumbala is a condiment or spice made from fermented locus beans that are formed into a paste and dried. It is very strong in taste, but forms an important flavour base for many African recipes, particularly in West Africa.
Ingredients:
500g rice, washed and drained
2 tbsp oil
2 tsp soumbala (ir or fermented locus bean paste)
1 onion, finely chopped
1 hot chilli, chopped
1 Maggi cube
1 smoked and dried fish, flesh flaked and freed from bones
salt, to taste
1 small bunch of parsley, chopped
Method:
In a mortar, pound together the soumbala, onion, parsley, chilli, salt and Maggi cube. Add enough oil to form a thick paste.
Add a little oil to a pot, stir in the smoked fish and fry gently then pour in 700ml water (enough to cook the rice). Stir in the rice, bring to a boil, reduce to a simmer then cover and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
Form a well in the centre of the rice then add the ball of soumbala paste. Cook over low heat for 15 minutes, then serve immediately.
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