Saturday, October 15, 2016

998. Comoros Islands Coffee-Rub Ribs and Mango-Coconut Rice

In this round of the MENA Cooking Club challenge, we have a country we did not have last time: the Comoros Islands. I really did not know anything about this country except that we use it in an Arabic expression to denote a sarcastic notion of distance, such as: Why didn't you get me? It's not like I was in the Juzr al Qamar! It was only until this challenge did I realize the Comoros Islands are real. They are located off the east coast of Africa, and are a vibrant nation full of color and merging cultures.
Influences from India, the Arabian Gulf, France, Africa, and of course local resources are prominent everywhere. Being a collection of islands, you would expect the cuisine to be fish-base, and sure enough there is plenty of seafood. Surprisingly to me, there are also a lot of goat dishes. For today's recipe, I decided to make coffee-rubbed ribs accompanied by a mango rice cooked in coconut milk.


1 Tbsp freshly ground coffee
2 tsp salt
1 Tbsp paprika
1 tsp chili powder
11/2 tsp dark brown sugar
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cocoa powder
1/2 tsp coriander
1 racks ribs

For the rice:
1 Tbsp olive oil
1 1/2 cups long-grain rice
1 (400ml) can unsweetened coconut milk
2/3 cup water
1 tsp salt
1 large ripe mango, peeled and cubed


Mix together the coffee, salt, paprika, chili powder, brown sugar, oregano, garlic powder, black pepper, coco powder, and coriander in a small bowl to make the rub. Remove the membrane from the back of the rack. Rub each rack liberally with the mixture. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional).
Remove the ribs from the fridge while the oven pre-heats to 225F. Bake slowly for 5-6 hours. Remove from the oven, rest covered 10 minutes, slice, and serve.
To make the rice: In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed. Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

صحة و عافية

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