In researching Angolan cuisine I came across a recipe for corn and rice bread. I don’t find much history or information about the dish, however it sounds interesting to mix cornmeal and cooked rice. So I give this dish a try.
The dish requires coconut oil. I’ve never heard of it and it is an extract from the meat of the coconut. It is high in saturated fat content so it can be stored for up to two years. Finding a bottle turns out not to be too difficult.
The recipe calls for rice, but being a bit of a rice connoisseur, which kind of rice? Long grain rice, Brown long rice, Basmati, Jasmine, Sushi rice, Bomba, Arborio, short grain brown, or wild rice? I can’t find which grain is common to find in Angola so I look at some portuguese recipes and they all call for long grain rice, so I go with that.
The recipe is straight forward: mix the ingredients together and put it into a pan. The consistency reminds me of corn bread with a little rice mixed in.
The result is good. It is an unsweetened cornbread with a hint of coconut. I don’t really get anything from the rice in consistency. However the coconut oil seems to be the star ingredient and seems like it would be amazing with a seafood curry.
Corn and Rice bread
Original recipe can be found here
- 2 1/2 cups ground white cornmeal (400 g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup cooked long grained rice
- 12 1/4 ounces whole milk (360 ml)
- 3 eggs
- 2 tablespoons coconut oil ( extra virgin if you can get it)
- Preheat oven to 375 degrees (190°C)
- Sift all the dry ingredients together in a large mixing bowl
- In a separate bowl, beat together the eggs then mix in the palm oil, milk and rice.
- Mix wet ingredients into the dry ingredients and combine well.
- Pour the mixture into a well-oiled baking pan, place in pre-heated oven and bake for 30 minutes.
- Take out of the oven, allow to cool a little then tip from the tin and allow to cool completely before cutting and serving.