Ghanaian
Angwa Mo
Angwa mo is Ghanaian oil rice, cooked by frying onions in oil before steaming the rice in the same pot. It is comforting with a little browned onion sweetness, and is often eaten with pepper, fried egg, and sardines.
Ingredients
- Long-grain white rice1 cup
- Vegetable oil or red palm oil3 tbsp
- Onion, thinly sliced1 medium
- Water, hot1 3/4 cups
- Salt3/4 tsp
- Eggs2
- Sardines in oil1 small tin
- Fresh red pepper or Ghanaian shito2 tbsp
Method
- Rinse the rice in cool water until the water runs mostly clear, then drain well.
- Heat the oil in a heavy saucepan over medium heat.
- Add the sliced onion and fry, stirring often, until the onion is soft and golden brown at the edges.
- Add the drained rice to the onion oil and stir for 1 to 2 minutes so every grain is coated and lightly toasted.
- Pour in the hot water, add the salt, and stir once.
- Bring to a boil, then reduce the heat to very low, cover tightly, and cook for 15 minutes.
- Turn off the heat and let the rice sit covered for 5 minutes, then fluff gently with a fork.
- While the rice rests, fry the eggs in a little oil to your liking.
- Serve the angwa mo hot with the fried eggs, sardines, and fresh pepper or shito on the side.
Common questions
Can I use jasmine rice or brown rice instead of long-grain white rice?
Yes, but timing changes. Jasmine rice can work with the same method, though it may be softer. Brown rice needs much more water and a longer simmer, usually 35 to 45 minutes, so adjust the recipe accordingly.
How do I keep the rice from turning mushy or sticking to the pot?
Rinse the rice well, measure the water carefully, and keep the heat very low once covered. Avoid lifting the lid during cooking. A heavy saucepan helps prevent scorching and sticking at the bottom.
What is the best oil to use if I don’t have red palm oil?
Vegetable oil is the easiest substitute and gives a clean flavor. Red palm oil adds the more traditional color and taste, but either works. Use whichever you have, and keep the onion well browned for flavor.
How long does Angwa Mo keep, and can I reheat it?
Store cooled rice in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water in a covered pan or microwave until steaming hot. Eggs and sardines are best cooked fresh.
What should I serve with Angwa Mo besides eggs and sardines?
It’s commonly served with fried eggs, sardines, and shito or fresh pepper. You can also add avocado, fried plantain, or a simple salad. Keep the accompaniments bold and savory to match the rice.