Ghanaian · beginner
Ghanaian Angwa Mo Beef And Onion Skillet Rice
A comforting Ghanaian pan-cooked rice dish featuring jasmine grains toasted in deeply caramelized onion oil with seared beef strips and fresh scotch bonnet.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large heavy-bottomed skillet over medium heat.
- 02
Add half of the chopped red onions and cook for 6 to 8 minutes, stirring frequently until deeply browned and caramelized.
- 03
Add the beef sirloin strips, salt, garlic, and minced ginger to the skillet; cook for 5 minutes until beef is seared and cooked through.
- 04
Stir in the remaining raw red onions, minced scotch bonnet pepper, and rinsed jasmine rice, stirring continuously for 2 minutes to toast the grains in oil.
- 05
Pour in the halal beef broth and bring the skillet to a rapid boil.
- 06
Reduce heat to low, cover tightly with a lid, and simmer for 18 minutes without stirring until the liquid is fully absorbed.
- 07
Turn off the heat and let the rice steam covered for 5 minutes before fluffing gently with a fork and serving hot.
A LITTLE KITCHEN KNOW-HOW
Onion oil infusion
Deeply browning onions in cooking oil to extract rich savory flavors into the oil before cooking the main grains.
Notes from the kitchen
- Caramelizing the first batch of onions until dark brown is essential for achieving the signature rich aroma of angwa mo.
- Adjust scotch bonnet quantities to control the spiciness of the finished rice.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.