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


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