Angwamo (Ghanaian Oil Rice) with Omelette, Sardines & Shito

Ingredients

• 2 cups (475 ml) long-grain rice, rinsed until the water runs mostly clear
• ⅓ cup (79 ml) vegetable oil
• 2 medium onions, thinly sliced
• 1 tsp (5 ml) salt, plus more to taste
• 3 cups (710 ml) hot water or light stock
• For serving:
• 4 large eggs
• 2 tbsp (30 ml) finely chopped onion
• 1 small green chilli or kpakpo shito pepper, finely chopped
• Pinch of salt
• 1 tbsp (15 ml) oil, for the omelette
• 1-2 tins sardines, drained
• Shito, to taste
• Fresh red or green pepper sauce, to taste
• Sliced red onion and fresh green chillies, optional

Instructions

1. Heat the oil in a heavy pot over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring often, until soft and golden at the edges.
2. Stir in the rinsed rice and salt. Fry the rice with the onions for 2-3 minutes so every grain is lightly coated in the seasoned oil.
3. Pour in the hot water or stock and bring to a boil. Taste the liquid and adjust the salt.
4. Cover tightly, reduce the heat to very low and cook for 20-25 minutes, until the rice is tender and the liquid is absorbed. Rest off the heat for 5 minutes, then fluff with a fork.
5. Whisk the eggs with chopped onion, chilli and a pinch of salt.
6. Heat 1 tablespoon oil in a frying pan. Pour in the egg mixture and cook over medium heat until set underneath. Fold or turn and finish cooking, then cut into portions.
7. Serve the hot angwamo with omelette, sardines, shito and fresh pepper sauce. Add sliced red onion and green chillies if desired.

Tips & variations

• The browned onion is the main flavour, so give it time to soften and colour without burning. Use a heavy pot and the lowest heat once the rice is covered. Angwamo should be savoury and separate-grained, not oily or wet. Corned beef, fried egg, canned mackerel or leftover stew are common alternatives to sardines.