Rice with Salted Sun-dried Ram Meat
Rice with salted sun-dried ram meat is a Lagos dish built on leftovers. Muslim households in Lagos State make it from the ram meat that remains after the Eid-el Kabir festival, dried in the sun and preserved with salt. The meat is soaked and rinsed, then simmered until tender and cooked together with ofada rice and a blended tomato and chile base. The rice takes on the savory depth of the meat as it absorbs the cooking liquid.
Instructions
Put the tomato, chile pepper, garlic if you are using it, and the chunked onion in a blender. Blend until the mixture is completely smooth, then set it aside.
Place the dried ram meat in a bowl of water and let it soak for a few minutes. Drain it and rinse it well so that most of the excess salt is washed away.
Transfer the rinsed meat to a pot and add the sliced onion and the stock cube. Pour in enough water to cover the meat and simmer until the pieces are tender.
Stir in the washed rice, the spoonful of oil, and the blended tomato mixture. Turn the heat down and let everything simmer gently until the rice has absorbed all of the liquid and is cooked through.
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