In September 2000, as I prepared to embark on my journey to university in Sheffield, I found myself packing my belongings into suitcases. My mother, Maame, attempted to persuade me to cut my hair before the barber’s shop closed, but her efforts were fruitless. However, she did successfully impart upon me the skill of cooking rice, a skill that has proven invaluable throughout my life. It was in March, during a trip to New York, that I first encountered today’s dish – dirty rice. The tragic history of the transatlantic slave trade behind this dish both saddened and fascinated me. As I delved further into its origins, I discovered that there are countless variations of dirty rice, each influenced by the ingredients available to the cook. The recipe I’m about to share with you is a version that embraces the “Ital is vital” philosophy.
Dirty Rice
Prep 15 minutes
Cook 20 minutes
Serves 4
50ml of coconut oil for frying
150g of finely diced onion
20g of minced garlic
1 serrano chilli or fat green chilli, deseeded for a milder heat, finely chopped
1 yellow pepper with stalk, seeds, and pith removed, cut into small dice
2 teaspoons of chopped fresh thyme leaves
200g of Quorn mince or another plant-based alternative
1-2 tablespoons of dried Cajun seasoning (adjust to taste, I personally recommend Badia)
2 teaspoons of dried oregano
1 teaspoon of dried parsley
½ teaspoon of dried chilli flakes
2 dried bay leaves
120ml of vegetable stock
30ml of soy sauce
Salt and black pepper
600g of refrigerated day-old cooked white basmati rice
Crispy fried onions for serving
1 small bunch of chives, finely chopped, for garnish
To start, heat the coconut oil in a large frying pan over medium-low heat. Saute the onions for two to three minutes, then add the garlic and continue to fry, stirring, for an additional two minutes. Next, introduce the chopped chilli, yellow pepper, and thyme to the pan. Cook, while stirring, for another two minutes.
Now, incorporate the Quorn mince into the pan and cook for a minute or two, stirring. Add the Cajun seasoning, oregano, parsley, chilli flakes, and bay leaves. Stir well to coat the mince, onions, garlic, and pepper with the aromatic mix of spices. Pour in the vegetable stock and soy sauce, cover the pan, and allow it to simmer for six to eight minutes.
Take a moment to taste and adjust the seasoning. Remove and discard the bay leaves. Increase the heat to medium-high and add the cooked rice to the pan. Stir constantly to prevent sticking and cook until the rice is thoroughly heated (if desired, microwave the rice before adding it to the pan).
Serve the fragrant dirty rice in wide, shallow bowls. Top it with crispy fried onions to add a satisfying crunch, and garnish with finely chopped chives. If you prefer an extra kick of spice, sprinkle some additional chilli flakes on top. Now, sit back and savor the flavors of this delightful dish.
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