2 6 | | 27 THE UCB COOKBOOK LUNUMIRIS – SRI LANKAN CHILI SAMBOL NIGERIAN JOLLOF RICE Ingredients Ingredients 1. Blend all the ingredients. Adjust salt, pepper and lime to taste. 2. Cut warm kiribath into diamond shapes and top with a spoonful of lunumiris for a contrast of creamy coconut rice, spicy heat and citrusy brightness. Serving suggestion Cut warm kiribath into diamond shapes. Top with a spoonful of Lunumiris and enjoy the contrast of creamy coconut rice with spicy heat and citrusy brightness. It’s a flavour explosion rooted in tradition. 1. Wash the rice until water is clear and set aside. 2. Blend your tomato, bell pepper, white onion, garlic, ginger and scotch bonnet until smooth, and set aside. 3. Chop red onion into small chunks and set aside. 4. On a medium heat, put oil in a large pot until slightly heated, then add red onion and tomato paste. 5. Add a pinch of the curry powder into the pot and fry until the oil is a deep red and the tomato paste has cooked a bit (DO NOT BURN). 6. Once this is done, you can add your blended mixture to the pot and stir together. You might want to turn the heat down a little, so it doesn’t splash everywhere. 7. After everything is combined, add your seasonings and stock and let the stew cook until oil has risen to the top with the lid slightly covering the pot. When this is done, you add the rice in and stir until combined. If it is too dry, add boiling water until the top or the rice is covered. 8. Cover the top of the pot with foil and cover with the lid, turning the heat down to low. Let the rice cook for up to an hour or until the rice is tender. Serve up with whatever protein you like and a side salad or coleslaw and enjoy! Red onion 1 Chilli flakes 2-3 tsp Lime juice, to taste 1-2 tsp Maldive fish flakes 1 tbsp Black pepper, to taste Salt, to taste Garlic clove (optional) 1 Stew: Tomatoes, canned, chopped 1 Vegetable oil 150ml Red pepper, medium 3 White onion 1 Red onion 1 Garlic clove 1 Scotch bonnet (optional, to taste) Tomato paste 2 tbsp Bouillion (stock) cube 2 Ginger powder 1 tsp Vegetable stock 600ml Black pepper ½ tsp Parsley, fresh (optional) 15g Curry powder 1 tsp Bay leaf, large 1 Long grain rice 675g Country of origin Sri Lanka Country of origin Nigeria Servings Up to you Servings 8-10 Recipe by International Student Recipe by Laurina D’Almeida Cooking time 10 minutes Cooking time 45 minutes Cooking instructions Cooking instructions
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