groundnut oil
2 red chillies, chopped
50 g (2 oz) fresh root ginger, cut into julienne strips
1 onion, finely chopped
3 garlic cloves, finely sliced
2 green peppers, seeded and cut into julienne strips
225 g (8 oz) long-grain rice, cooked
5 tomatoes, skinned, seeded and finely diced
large handful of brèdes or spinach, torn in pieces if the leaves are large, and washed thoroughly
salt
freshly ground black pepper
1 tablespoon chopped fresh coriander
Heat a little oil in a wok. Add the chillies, ginger, onion, garlic and green peppers and stir-fry for a few minutes. Add the rice and tomato dice. Stir-fry for another minute or so. Toss in the brèdes or spinach and season to taste. Stir-fry for 2 - 3 minutes, then sprinkle on the chopped coriander and serve.
Serves 2.
country : Madagascar
course : side dish
source : Floyd on Africa / Keith Floyd