Equatorial Guinea-style Arroz Tapado

Ingredients

Equatorial Guinea-style Arroz Tapado differs from the original Peruvian version by incorporating Equatorial Guinean spices and ingredients. The traditional Peruvian dish is typically made with beef, while the Equatorial Guinea adaptation may use local meats such as goat or chicken. Additionally, Equatorial Guinea-style Arroz Tapado may include regional spices like Mbongo, a black pepper-like spice, to add a distinct flavor profile. We alse have the original recipe for Arroz tapado, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 pound (450g) ground meat (goat, chicken, or beef) 1 pound (450g) ground meat (goat, chicken, or beef)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 hard-boiled eggs, sliced 2 hard-boiled eggs, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon Mbongo spice (or substitute with black pepper) 1 teaspoon Mbongo spice (or substitute with black pepper)
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice according to package instructions and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
4. 4.
   Add the ground meat to the skillet and cook until browned.
5. 5.
   Stir in the diced bell pepper and tomatoes, cooking until the vegetables are tender.
6. 6.
   Season the meat mixture with Mbongo spice (or black pepper), paprika, cumin, salt, and pepper. Mix well.
7. 7.
   In a deep baking dish, spread half of the cooked rice evenly as the bottom layer.
8. 8.
   Next, layer the meat mixture on top of the rice.
9. 9.
   Place the sliced hard-boiled eggs on the meat layer.
10. 10.
    Finally, cover the dish with the remaining rice, ensuring an even layer.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the flavors meld together.
13. 13.
    Remove from the oven and let it rest for a few minutes.
14. 14.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Ground meat — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Mbongo spice — If you can't find Mbongo spice, black pepper can be used as a substitute. Adjust the quantity according to your taste preference.

Tips & Tricks

• For added flavor, you can sauté the rice in a little oil before cooking it.
• Feel free to customize the filling by adding vegetables like peas, carrots, or corn.
• Serve the Arroz Tapado with a side of fresh salad or plantains for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve Equatorial Guinea-style Arroz Tapado hot, straight from the oven. Garnish with fresh cilantro for an extra burst of flavor.

Presentation advice

To present the dish beautifully, use a round baking dish and carefully layer the rice and meat mixture. When serving, use a large spoon to scoop out individual portions, ensuring that each plate has a colorful cross-section of the layers.