Cucumber twist to rice

The North East Slow Food and Agrobiodiversity Society (NESFAS) is working with a number of local communities to try and bring out local recipes by using indigenous ingredients. You will now get the chance to familiarise yourself with these ingredients which are highly nutritious. You will also discover that you are being able to prepare an exceptional meal on the very first try and bring to the table a dish that is healthy and delicious. This week, cucumber rice is the Mei-Ramew recipe. It is healthy and easy to prepare.
Cucumbers are good source of fibre, particularly in the skin. They also provide potassium and magnesium and contain cucurbitacins A, B, C, D and E. They are also low in carbohydrates and fats. Cucumbers also prevent dehydration due to its high water content.

Ingredients (For 5kg of rice):

3 cucumbers
1 small piece of ginger
6 pods of garlic
30 gm of mustard oil
4 bay leaves
5 kg of rice
A pinch of salt (to taste)
10 gm of turmeric
10 big onions

Direction:

Grind onions, garlic and ginger together to form a paste. Finely chop the cucumbers. Add oil into a pot and heat it. Add the paste to the oil and stir till it becomes brown. Add turmeric and bay leaves and stir for a minute. Add the washed rice to the pot and heat it. It will be ready to serve once the rice has cooked properly.

(Contributed by NESFAS)

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