½ Ib. boneless chuck cut in ½-inch cubes

2 tbs. oil

1 tomato cut in½-inch chunks

1 bunch scallions, cut in 1-inch pieces.

½ Ib. mustard greens, cut in small pieces

½ Ib. spinach, cut in small pieces

1 bunch watercress, cut in small pieces.

2 cups water (or enough to cover vegetables)

1 cup rice

1 tbs. salt

½ tsp. PEPPER.

In a 4-quart saucepan: Sauté: ½ lb. boneless chuck cut in ½-inch cubes in 2 tbs. oil until meat is brown on all sides. Add 1 tomato cut in ½-inchchunks. Cook with the beef for 10 minutes. Add: 1 bunch scallions, cut in 1-inch pieces, ½ lb. mustard greens, cut in small pieces, ½ lb. spinach, cut in small pieces and 1 bunch watercress, cut in small pieces. Sauté stirring occasionally with cover on until vegetables soften. Add: 2 cups water (or enough to cover vegetables) and 1 cup rice, 1 tbs. salt and ½ tsp. pepper. Cover tightly and simmer slowly until rice is thoroughly cooked and all the liquid is absorbed. Correct the seasoning to your taste. Serve with hot pepper Sakay as a relish to accompany Lasopy.

Country: Madagascar

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