Embedded Files
Recipe from Cooking in Zambia by Teuntje de Glee, visit the author's website here.
Paper copies of the book available at Greens and Grains.
Pineapple fried rice is of Thai origin, though there’s iterations of it all around the world. The most important and fresh ingredients required for this dish are all grown in Zambia. That should be more than enough reason to try out this recipe. You may not have soya sauce in your kitchen cabinet, but in that case I encourage you to get it as this dish may become one of your favourites.
Ingredients 4 servings
300 g rice
600 g pineapple
160 g raisins
12 spring onions
2 bell peppers
4 cloves garlic
80 g cashew nuts
3 tbsp soya sauce
1 tbsp vinegar
2 tsp curry powder
Handful coriander
Salt
1. Cook the rice until al dente. Drain the water from the rice and cool completely.
2. Soak the raisins for at least 20 minutes. Split the cashew nuts. Mince the garlic, peel and chop the pineapple, dice the bell peppers and cut the spring onions.
3. Heat a little oil and fry the cashews until lightly golden. Add raisins and then garlic. Fry until it smells good.
4. Add bell peppers and spring onions. Fry until the peppers are lightly cooked but crunchy.
5. Add soya sauce, vinegar, salt and curry powder. Mix well.
6. Add in the pineapple chunks. Sauté the mixture for about 2 minutes.
7. Chop the coriander. Add the rice, little oil and then the coriander. Toss everything well and fry for 2-3 minute
Recipe from Cooking in Zambia by Teuntje de Glee, visit the author's website here.
Paper copies of the book available at Greens and Grains.
Page updated
Report abuse