INGREDIENTS

INSTRUCTIONS

I adapted a recipe that has its roots in the Afro-Surinamese kitchen,
but now is appreciated by all inhabitants. I had to do a lot of
adapting, for in the original recipe all what is forbidden in our
opionon is used! I cook this recipe as a sundays meal.  The aim is that
you make a gravy in which you cook rice, split beans  and vegetables.
In the end the rice is dry AND tasty. I cook from 1  to 5 on the stove.
Then I put sauce and rice in the rice cooker, but  perhaps it is for a
start easier to finisch the cooking on the stove.  The recipe is not
too easy to cook in the beginning. You have to  develop the feeling how
much gravy you need for your amount of rice.  But keep trying, for in
the end this recipe will be a favourite,  espcially if you have to cook
for a party.  Cook the yellow split beans half done. Throw the cook
water away.  Simmer the onion a few minutes, add the small cut tomatoe
and the  bouillon cube, simmer about five minutes. Add, if neccesary a
bit of  water. Add the half cooked split beans and the tomato paste.
Add the  water. Stir, and simmer another five minutes. Add the pumpkin
and  cook till pumpkin is half done. Taste the sauce. Add black pepper.
The sauce should taste rather strong. Add the drained rice. The sauce
level should be a phalanx above the rice. If necessary, add some
water. Taste the gravy again! Stir, let the sauce cook, and put
cabbage and hot pepper on top, and put the pot on the lowest possible
gas. (The pepper gives a special flavour) Simmer for about half an
hour. Taste if the rice is nearly done. Sprinkle if necessary a bit  of
HOT water over the rice and cook another five minutes. Take the  hot
pepper out of the pot and stir the cabbage carefully - with a  fork -
through the rice. Put the pepper back. Simmer for another five
minutes. The rice should be dry and tasty. Take the pot of the stove,
take the lid of the pot and leave the rice five minutes untouched.  Cut
the hot pepper in very small pieces (with a fork and knife, so  that
you don't burn your hands.) Serve with cucumber, onions and  tomatoes
in vinegar.  Posted to fatfree digest by "Boxel" <boxel@sr.net> on Apr
8, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1705
Calories From Fat: 122
Total Fat: 14.8g
Cholesterol: 0mg
Sodium: 1533mg
Potassium: 1533mg
Carbohydrates: 401g
Fiber: 40.5g
Sugar: 20.3g
Protein: 34.7g