Konkoé Hmong Style

Ingredients

In the Hmong adaptation of Konkoé, we incorporate Hmong spices and flavors to enhance the dish. The original Malian Konkoé typically uses local West African spices and ingredients, whereas the Hmong version incorporates ingredients such as lemongrass, cilantro, and lime juice to add a refreshing and tangy twist to the dish. Additionally, the cooking techniques and presentation may vary slightly to align with Hmong culinary traditions. We alse have the original recipe for Konkoé, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 2 cups (470ml) water 2 cups (470ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh red chili peppers, sliced, for garnish Fresh red chili peppers, sliced, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, grated ginger, chopped lemongrass, turmeric powder, paprika, cumin powder, coriander powder, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken or beef pieces to the marinade and toss until they are evenly coated. Allow the meat to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
4. 4.
   In a medium-sized pot, bring the water to a boil. Add the rinsed rice and reduce the heat to low. Cover the pot and let the rice simmer for about 15-20 minutes, or until all the water is absorbed and the rice is fluffy.
5. 5.
   While the rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the marinated meat and cook until browned and cooked through, about 8-10 minutes.
6. 6.
   Once the rice and meat are cooked, assemble the dish by placing a generous portion of rice on a plate or bowl. Top it with the cooked meat and garnish with fresh cilantro and sliced red chili peppers.
7. 7.
   Serve the Konkoé Hmong Style with lime wedges on the side for squeezing over the dish. Enjoy!

Treat your ingredients with care...

• Lemongrass — To release the flavor, bruise the lemongrass stalk with the back of a knife before finely chopping it.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch for fluffier results.
• Fresh cilantro — Use the leaves and tender stems of cilantro for a burst of freshness in the dish.
• Red chili peppers — Adjust the amount of chili peppers according to your preferred level of spiciness.
• Lime wedges — Squeeze fresh lime juice over the dish just before eating to enhance the flavors.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or tempeh and adjust the cooking time accordingly.
• Add a splash of fish sauce or soy sauce to the marinade for an extra umami kick.
• If you prefer a milder flavor, reduce the amount of chili peppers or remove the seeds before slicing.
• Experiment with different types of meat, such as pork or shrimp, to create your own variation of Konkoé Hmong Style.
• Serve the dish with a side of pickled vegetables for added crunch and tanginess.

Serving advice

Serve the Konkoé Hmong Style as a main course, accompanied by a side of steamed vegetables or a fresh salad. The dish pairs well with a bowl of hot and sour soup or a light cucumber salad to balance the flavors.

Presentation advice

To enhance the presentation of the dish, arrange the cooked meat on top of the rice in an appealing pattern. Garnish with a sprig of fresh cilantro and a lime wedge on the side. Serve the dish on a colorful plate or in a traditional Hmong bowl for an authentic touch.