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Smoky African Rice



400 grams white basmati rice
200 ml pasata
1/2 peeled and chopped *red onion
1 teaspoon garlic powder
1/4 chopped medium red capsicum (remove skin)
4 tablespoons extra-virgin olive oil
70 grams tomato purée
3 bay leaves
1 teaspoon paprika
1 teaspoon cumin
pinch of black pepper
pinch of chilli
4 tablespoons coconut oil
2 *plantains (*swap for banana if low residue), peeled and chopped into round slices

Smoky African Rice Directions


Rinse rice and soak for 20 minutes

Par boil for 5 minutes and drain

Blend red capsicum, pasata, garlic powder, half *red onion, chilli, cumin, paprika, black pepper powder until a smooth spice mix

Heat oil in a large heavy bottomed saucepan on medium 

Add blended capsicum spice mix to the pan with a pinch of salt, cook for a few minutes until fragrant, then add tomato puree to warm through add bay leaves cook for 5 minutes

Add drained rice, mix the sauce through add 1 cup of water and simmer for 8 minutes until rice is soft adding more water if needed

Remove bay leaves cover to keep warm and set rice aside


In a clean pan heat coconut oil and add plantains, cook until golden on either side

Serve plantains on top of rice

Recipe notes

*may cause wind and bloating for ostomates

Nutrition facts

Per Serving

Fibers (g): 3g