Zimbabwean-style Lamprey Rice

Ingredients

In this Zimbabwean adaptation of Arroz de lampreia, we incorporate traditional Zimbabwean spices and flavors to enhance the dish. The original Portuguese recipe typically uses ingredients like lamprey, rice, onions, garlic, olive oil, and parsley. However, in this Zimbabwean version, we infuse the dish with local spices and herbs to create a unique flavor profile that reflects the vibrant culinary traditions of Zimbabwe. We alse have the original recipe for Arroz de lampreia, so you can check it out.

• 500g (1.1 lb) lamprey, cleaned and cut into pieces 500g (1.1 lb) lamprey, cleaned and cut into pieces
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lamprey pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Stir in the ground paprika, cumin, coriander, turmeric, salt, and black pepper. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Add the rice to the pot and stir well to coat it with the spices and oil.
6. 6.
   Pour in 4 cups (950ml) of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
8. 8.
   Fluff the rice with a fork and garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Lamprey — Ensure that the lamprey is properly cleaned and cut into pieces before cooking. Remove any excess fat or skin to achieve a tender and flavorful result.

Tips & Tricks

• If lamprey is not available, you can substitute it with another firm-fleshed fish such as tilapia or catfish.
• For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of ground paprika and black pepper.
• To make the dish more colorful, you can add diced bell peppers or carrots during the cooking process.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Zimbabwean-style Lamprey Rice as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a side of tangy tomato chutney or a dollop of plain yogurt.

Presentation advice

To elevate the presentation of this dish, arrange the lamprey pieces on top of the rice in an attractive pattern. Garnish with a sprig of fresh coriander and serve in individual bowls or on a large platter.