Heat the olive oil in a large saucepan over a medium-high heat. Add the onion, garlic, tumeric and cumin and sauté until the onion is translucent, about 5 minutes. Reduce the heat to low, add the rice and chilli, and cook for 2 minutes, stirring to coat the rice.
Add the corn and chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until almost all the liquid has been absorbed.
Remove from the heat and gently fold in the tomatoes, mango, yellow pepper and chives. Season to taste and serve with chicken and peanut stew.
Recipes from The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa, by Marcus Samuelsson (foreword by Desmond Tutu), published by John Wiley & Sons, £25·99. Click here to buy the book.
I have cooked this
1