Guinea-Bissauan Spiced Beef Rice (Machboos Laham)

Ingredients

In this adaptation of Machboos Laham from Kuwaiti cuisine to Guinea-Bissauan cuisine, we incorporate local flavors and ingredients to create an authentic dish. While the original recipe uses basmati rice, we substitute it with locally available rice varieties such as Carolina or Jasmine rice. Additionally, we enhance the flavors by adding Guinea-Bissauan spices like piri-piri, a hot chili pepper, and dende oil, a rich and flavorful palm oil commonly used in West African cooking. We alse have the original recipe for Machboos laham, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 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 ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon piri-piri or cayenne pepper (adjust to taste) 1 teaspoon piri-piri or cayenne pepper (adjust to taste)
• 2 cups (400g) Carolina or Jasmine rice 2 cups (400g) Carolina or Jasmine rice
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons dende oil (palm oil) 2 tablespoons dende oil (palm oil)
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, coriander, turmeric, cinnamon, and piri-piri or cayenne pepper. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the rice to the pot and stir well to coat it with the spices.
5. 5.
   Pour in the beef or vegetable broth and add the diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   Drizzle the dende oil over the cooked rice and fluff it with a fork to distribute the flavors.
7. 7.
   Season with salt to taste and garnish with fresh cilantro or parsley.
8. 8.
   Serve hot and enjoy the flavors of Guinea-Bissau!

Treat your ingredients with care...

• Dende oil (palm oil) — Dende oil is a key ingredient in Guinea-Bissauan cuisine. Its rich and distinctive flavor adds depth to the dish. If you can't find dende oil, you can substitute it with red palm oil or vegetable oil mixed with a small amount of annatto powder for color.

Tips & Tricks

• For a spicier version, increase the amount of piri-piri or cayenne pepper.
• Marinate the beef in the spice mixture for a few hours or overnight to enhance the flavors.
• Serve the Machboos Laham with a side of tangy tomato sauce or a squeeze of fresh lemon juice for added brightness.
• Customize the dish by adding vegetables such as carrots, peas, or bell peppers during the cooking process.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Guinea-Bissauan Spiced Beef Rice (Machboos Laham) as a main course, accompanied by a fresh salad or steamed vegetables. It can also be enjoyed on its own for a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of paprika or a few slices of fresh chili pepper. Serve it in a large serving dish or individual plates, allowing the vibrant colors of the rice and beef to shine through.