Editorial sample recipeGhanaianbeginnerdairy-free

Ghanaian Angwa Mo Beef And Onion Skillet Rice

Name: Ghanaian Angwa Mo Beef And Onion Skillet Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 450 g halal beef sirloin, cut into thin strips; 300 g jasmine rice, rinsed and drained; 1 large red onion, finely chopped; 3 tbsp vegetable oil; 1 tbsp fresh ginger, minced; 3 clove garlic, minced; 1 small scotch bonnet pepper, finely minced; 600 ml halal beef broth; 1 tsp salt

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: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Onion oil infusion

Deeply browning onions in cooking oil to extract rich savory flavors into the oil before cooking the main grains.

Instructions

Step 1: Heat vegetable oil in a large heavy-bottomed skillet over medium heat.
Step 2: Add half of the chopped red onions and cook for 6 to 8 minutes, stirring frequently until deeply browned and caramelized.
Step 3: Add the beef sirloin strips, salt, garlic, and minced ginger to the skillet; cook for 5 minutes until beef is seared and cooked through.

Step 4: 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.

Step 5: Pour in the halal beef broth and bring the skillet to a rapid boil.

Step 6: Reduce heat to low, cover tightly with a lid, and simmer for 18 minutes without stirring until the liquid is fully absorbed.

Step 7: Turn off the heat and let the rice steam covered for 5 minutes before fluffing gently with a fork and serving hot.

Cooking tips

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.

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