African Soul Fried Rice

African Soul Fried Rice

Recently my buddy Sandor Elix Katz sent me some soumbala. Soumbala also called nete, nere, or netetou is the fermented product of the locust tree (Parkia biglobosa) of West Africa. From Chad to Senegal this is the traditional umami ingredient.  It is under threat from soy sauce and boullion cubes like Maggi from being preserved as a traditional flavoring agent.  You can order it online, and it does not cost that much. It’s very strong and pungent so a little goes a long way.  Comparatively though you will get the smoky, savory taste that is uniquely West African.  Here we take a global classic out of Asia and “Blackify” it by adding ingredients more traditional to or indigenous to West and Central Africa.  And yes the red, the black, the yellow and the green elements are there to call mind to the Pan-African dream.  Experiment and enjoy!

Ingredients

2 tbsp canola or peanut oil,

2 garlic cloves, thinly sliced

4 scallions with their greens, cleaned, trimmed and sliced thin on the bias

1 tablespoon minced fresh ginger

1 1/2 tsp of sea salt

Red Pepper flakes, powder or sauce to taste

4 cups cooked rice

1 cup of cooked black eyed peas—NOT MUSHY just cooked till done and tender!

1/2 cup fresh thinly sliced okra

1 cup of diced bell peppers—red, yellow and green

1 cup of thinly sliced (think ribbons!) washed, trimmed, stemmed, collard greens

1 tsp of soumbala or netetou powder

Optionals: 1 cup of scrambled eggs, cooked shrimp or leftover poultry or meat or tofu.

Directions

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until they are soft and release their scent, or about three minutes.  Add the other tablespoon of oil and add the salt, red pepper and quickly sauté the okra slices, bell pepper and collard green ribbons for another three minutes.  Add the rice, black eyed peas and soumbala and cook, stirring, until heated through, about 5 minutes. Stir repeatedly to keep it all from burning and monitor the heat.  If you choose to add eggs, cooked shrimp or leftover meat, add at this point and heat through another three minutes. Send to table hot.

Don’t forget about our Koshersoul Roll recipe drive–we will reveal it and demo it once we reach our 3,600$ goal–we are a third of the way there! No donation too small–so feel free to hit that little yellow DONATE button in the lower right hand corner of the screen on the menu to PayPal when you can  Thanks! We love your support here at Afroculinaria.  You keep the “lights” on!

Blessings!

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in African Food Culture, Diaspora Food Culture, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to African Soul Fried Rice

  1. Pingback: African Soul Fried Rice | Dolphin

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