300g brown beans
400g basmati rice
(250g zoutvlees)
250g chicken thighs
1 teaspoon chicken masala
3 cloves of garlic
2 onions and 2 tomatoes
2 tablespoons tomato puree
1 teaspoon 5 spices+ 2 bouillon cubes
1 Madame Jeanette pepper + bunch celery leaves
Sunflower oil
400g basmati rice
(250g zoutvlees)
250g chicken thighs
1 teaspoon chicken masala
3 cloves of garlic
2 onions and 2 tomatoes
2 tablespoons tomato puree
1 teaspoon 5 spices+ 2 bouillon cubes
1 Madame Jeanette pepper + bunch celery leaves
Sunflower oil
On the day of Ketikoti we ete a Surinamese dish, so today we make brown beans with rice (and chicken). It is easy to make, but we are sorry we do not have salted meat with it. We do have preserved sweet and sour pickles and sambal to go with it, so it will be really tasty anyway!
How to make BB + R
Wash, peel and cut the vegetables.
Heat the oil and fry the spices for 1 minute.
Stir it together.
Add the onions and garlic.
Add the Madame Jeanette pepper.
Add the tomatoes and celery leaves.
Add the chicken pieces and fry them too.
Fry the chiken until it colours nicely brown on medium high heat
Stir the chiciken so it colours all around.
Add 1 more tablespoon Faja Lobi spices.
Add the tomato puree to the chickan mixture.
Then add the washed and drained brown beans as well.
Fold the brown beans lightly into the chicken mixture.
Crumble the stock cube on top of it and add the water.
Season with sea salt and pepper if needed and place the lid on the pan.
Let the dish simmer for another 15 minutes on a low heat and in the meantime cook the rice as stated on the packaging
Stir the brown bean dish for the final time.
Serve the brown beans together with the rice.
Serve the Faja Lobi Madame Jeanette sambal and the sweet & sour pickles on the side
Nyan switi! - Enjoy!