Angwamo is a Ghanaian dish which literally translates to oil rice or braised rice. It is rice cooked in oil which in its basic form has onions and a local flavouring such as toolo beef (cured salted beef) or koobi (dried salted fish) sauted in the oil before adding in the rice to cook. The best part of this dish is having some crispy burnt bits at the bottom of the rice. This part is what is called Tahdig a Mediterranean dish. This is Angwamo in its simplest form.
But this recipe takes it up a notch by adding in the Mackerel fish and substituting the hard to find ethnic ingredient such as toolo beef with ingredients such as anchovies and chorizo to recreate similar flavour profiles.
This recipe turned out to be very delicious becoming a favourite in my home.
I hope you will enjoy it too.
Mackerel Angwamo
Ingredients
- 2 whole Smoked Mackerel Peel the skin off, remove the bones and break up into big chunks.
- 2 Tin Mackerel This is optional, replace with more smoked Mackerel
- 1/3 Cup Chorizo Slice into small bite sizes
- 1 Tin Anchovies in Oil
- 1 Tbsp Butter
- 2 Tbsp Olive Oil
- 1/2 Cup Sliced Red Onions
- 1 Tbsp Green Seasoning Refer to our Green Seasoning recipe
- 1 Sprig Fresh Rosemary
- 1/3 Cup Sundried Tomatoes
- 1/3 Cup Jalapeno Peppers Canned or fresh will do.
- 1 Tbsp AVK 10 Spice Blend
- 1 kg Jasmine Rice wash rice until water is clear.
- 1 Long Sweet Pepper
- 1 piece Scotch Bonnet Pepper
- 1/3 piece Small Red Onion
- 3 Tbsp AVK Shito
- 5 Eggs
- 1 Tbsp Butter
- 1 Sprig Fresh Basil chopped
Instructions
- Heat up the pot and add the butter, oils from the tinned Mackerel and Anchovies.1 Tbsp Butter, 2 Tbsp Olive Oil
- Add in the sliced onions, anchovies, chorizo, green seasoning. rosemary, jalapeno and saute for about a minute.1/3 Cup Chorizo, 1/2 Cup Sliced Red Onions, 1 Tbsp Green Seasoning, 1 Sprig Fresh Rosemary, 1/3 Cup Jalapeno Peppers, 1 Tin Anchovies in Oil
- Add in the smoked Mackerel, tinned mackerel, sundried tomatoes, AVK 10 Spice Blend and stir. Cook for 2 minutes.2 whole Smoked Mackerel, 2 Tin Mackerel, 1 Tbsp AVK 10 Spice Blend, 1/3 Cup Sundried Tomatoes
- Add in the washed rice, stir and add salt to taste. Add in boiling water, just enough to cover the rice about an inch of water above the rice. Cover and cook on the medium heat.1 kg Jasmine Rice
- After 10 minutes stir the rice, check that tenderness of rice is to preference. If not just add enough water (this maybe couple of tablespoons). Cover with parchment paper and allow to cook gently on a low heat until well cooked.
- Fry the eggs to desire preference. Season with salt, black pepper and white pepper or as desired.5 Eggs, 1 Tbsp Butter
- For the meko, char grill the long sweet pepper and onion. Grind in the Asanka, the peppers, onion and scotch bonnet. Add salt to taste.1 Long Sweet Pepper, 1 piece Scotch Bonnet Pepper, 1/3 piece Small Red Onion
- Scoop some of meko leaving only the amount you prefer. Add in the cooked mackerel angwamo, top with dollops of AVK Shito, fried eggs, chopped basil and some salad of choice (our choice was pickled red cabbage).3 Tbsp AVK Shito, 1 Sprig Fresh Basil
- Enjoy fully by using your hands to eat.
