English Language Writing Skills

By Danso Kwasi Nti Samuel (DAS). Study the complete course source, examine every model and practise alongside Professor Jarvis.

Course printed page 410 PDF page 416 of 505

For tables, matching columns, IPA and original formatting, open the course PDF above.

Rice and Stew

Rice and tomato stew is a popular and delicious meal enjoyed in many parts of the world.

The preparation of this dish is straightforward and requires just a few ingredients and steps

to achieve a flavourful and satisfying result.

To start with the rice, you need to rinse about two cups of rice under cold water. This step is

important as it helps to remove excess starch, ensuring that the rice does not become too

sticky when cooked. Once rinsed, bring four cups of water to a boil in a pot. You can add a

teaspoon of salt and a tablespoon of vegetable oil if desired, as this helps enhance the flavour

and texture of the rice. Add the rinsed rice to the boiling water, then reduce the heat to low.

Cover the pot with a lid and allow the rice to simmer for about 15-20 minutes, or until the

water is fully absorbed and the rice is tender. After cooking, fluff the rice with a fork and set

it aside.

The tomato stew, which complements the rice, starts with heating about a quarter cup of

vegetable oil in a large pan or pot over medium heat. Once the oil is hot, add one chopped

onion and sauté until it becomes soft and translucent. This creates a flavourful base for the

stew. Next, add two cloves of minced garlic and a one-inch piece of minced ginger. Cook

these aromatics for another minute until they release their fragrance, enhancing the depth

of flavour in the stew.

Afterward, stir in two tablespoons of tomato paste. Cooking the tomato paste for about 3-5

minutes helps to reduce its acidity and enrich the stew's flavor. Once the paste has cooked,

add four large tomatoes that have been either blended or chopped. At this point, you can also

include chopped bell pepper and scotch bonnet pepper if you prefer some heat in your stew.

Allow the tomato mixture to cook on medium heat, stirring occasionally, until it thickens

and the raw taste of the tomatoes has disappeared. This process usually takes around 15–20

minutes.