A delicious and simple dish from West Africa, Jinja Stew makes an excellent summer supper. It is equally good served hot or cold, accompanied by a salad.
2 fl. oz. olive oil
1 large onion, thinly sliced
7 oz. canned peeled tomatoes
2 oz. tomato puree
8 oz. cooked green peas
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon black pepper
8 fl. oz. chicken stock
14 oz. canned salmon, drained and flaked
4 oz. cooked rice
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Add the tomatoes with the can juice, the tomato puree, peas, curry powder, salt and pepper, and stir to blend. Cook the mixture for 5 minutes.
Add the chicken stock and salmon to the casserole and bring the mixture to the boil over high heat. Reduce the heat to low and simmer the mixture for 5 minutes.
Stir in the rice and bring the mixture back to the boil. Reduce the heat to low and cook the mixture, stirring occasion- ally, for 5 to 10 minutes, or until the rice is heated through.
Remove the pan from the heat and serve at once.