This recipe shows how to prepare rice “KCB-style”, with canned fish. King’s College, Budo, is a cool, mixed, boarding secondary school, near Kampala. Students, at least a while ago, used to find ways of making use of the canned fish they got after working on the school farm. The fish & other food items were donated by the World Food program (WFP). This is one of the ways the fish was used.
For: 3 servings
- 1/2 kg rice (preferably basmati (any long-grain non-sticky type will do))
- 1 liter boiling water (at most twice the VOLUME of rice)
- 1 paprika
- 2 tomatoes (or canned tomatoes)
- 300 grams vegetable mix (optional)
- 1 teaspoon curry (heaped)
- 400 grams canned tuna steak in oil (Sardines or mackerel will do)
- 2 big onions
- 1/2 teaspoon black pepper (optional - or other type of pepper)
- 1 teaspoon chopped garlic (optional)
- The basic ingredients apart from rice are canned fish (normally mackerels or sardines), onions, tomatoes and curry, which were most readily available. In this case, "standards" are raised a little bit by adding other ingredients. If adding fresh peas/carrots, etc, pre-cook them as they might otherwise not get ready. Decant and set aside.
- Chop onions, tomatoes, paprika and garlic (if available)
- Use the canned fish oil to fry onions and paprika, until they are glassy
- add the fish and then rice and stir-fry on high heat for about 5 minutes - add the mixed vegetables ...
- add the tomatoes, curry and pepper and continue stir-frying for a while
- add at most twice the volume of rice of water & salt to taste
- bring to the boil and then cover & cook on LOW heat until the rice is ready/"dry"
A 300g can of tomatoes may be used instead of fresh tomatoes BUT, in that case reduce the water used.
The taste can be enriched or varied by adding other ingredients like a Maggi Bouillon Cube or playing around with different spices.
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