ARROZ DE ATUM (RICE WITH TUNA)

 

The waters off the Cape Verde islands abound with tuna. There is a large tuna-canning factory on the island of Saland you can even purchase 2-pound and 4-pound cans of tuna in supermarkets. Fresh tuna is also very plentiful and much appreciated. This is a popular risotto-like dish from the island of Santiago.

 

¼ cup olive oil

1 large onion, chopped

2 tomatoes, peeled, seeded, and chopped

2 green peppers, seeded and chopped

1 tablespoon crushed red peppers

8 ounces canned tuna or ½ pound fresh tuna cut into small pieces

2 cups rice

4 eggs, hard-boiled (optional)

1 sprig parsley, chopped

 

Heat the oil in a large pot. Sauté the onion until it is lightly golden. Add the tomatoes, peppers, and the crushed red peppers. Bring to a boil and add the tuna and the oil in the can. Reduce heat and simmer for 5 minutes. Add 4 cups of water, bring to a boil, and add the rice. Return the liquid to a boil, reduce heat, cover, and simmer for 20 minutes or until the rice is cooked. The rice should be moist.

Serve on a deep platter decorated with hard-boiled eggs and sprinkled with parsley.

 

Serves 6 - 8.

 

country : Cape Verde

course : rice dish

 

source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton

 

Kaapverdiė Home