This recipe is full of ‘flavaful’ spices to give the dish a mild kick and a warm scented aroma, and its authentic rich colour comes from adding pumpkin.
Ingredients - Serves: 4
1 tbsp olive oil
1 small onion, diced
1 small red onion, diced
4 garlic cloves, finely chopped
1tsp freshly ground black pepper
1tsp ground pimento or allspice
Handful of fresh thyme sprigs
500g pumpkin or butternut squash
250ml vegetable stock
250ml coconut milk
1 Scotch bonnet pepper
400g long-grain or basmati rice
Add the oil to a large pot on a high heat then add the onions and garlic. Cook down over 5-7 minutes until soft.
Season with the salt, pepper, pimento and thyme. Peel, deseed and dice the pumpkin or squash and mix together. Add the water, bring to the boil and simmer for 15 minutes. Add the stock and coconut milk, along with the Scotch bonnet.
Rinse the rice well in cold water, then add to the pot. Cook for 15 minutes, stirring from time to time, until the rice is cooked. Season to taste and serve.
Recipe taken from Original Flava by Craig and Shaun McAnuff, Bloomsbury Publishing