Lesotho-style Seafood Rice

Ingredients

In this Lesotho-style adaptation, we incorporate the traditional flavors and ingredients of Lesotho to create a unique twist on the Portuguese classic. While the original Arroz de marisco typically includes ingredients like tomatoes, bell peppers, and white wine, our Lesotho-style Seafood Rice incorporates local vegetables such as spinach and carrots, along with Lesotho's signature spices. This adaptation celebrates the culinary traditions of Lesotho while maintaining the essence of the original dish. We alse have the original recipe for Arroz de marisco, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) mixed seafood (shrimp, fish, mussels) 1 lb (450g) mixed seafood (shrimp, fish, mussels)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 cup (150g) spinach, chopped 1 cup (150g) spinach, chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 70g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. 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 translucent.
3. 3.
   Add the diced carrot and chopped spinach to the pot, and cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the paprika, ground cumin, ground coriander, and turmeric, and cook for another minute to toast the spices.
5. 5.
   Add the mixed seafood to the pot and cook until the shrimp turns pink and the fish is cooked through.
6. 6.
   Pour in the fish or vegetable broth and bring to a boil.
7. 7.
   Stir in the rinsed rice, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the flavors of the broth.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking.
• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper.
• Experiment with different types of seafood based on availability and personal preference.
• Serve the dish with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a richer broth, you can substitute part of the fish or vegetable broth with coconut milk.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld and intensify.

Serving advice

Serve the Lesotho-style Seafood Rice as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served with a side of crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the Lesotho-style Seafood Rice with a sprig of fresh cilantro and arrange some cooked shrimp or mussels on top for an appealing presentation. Serve it in a large, colorful serving dish to showcase the vibrant colors of the dish.