Check Rice goes with Gravy and Fried Plantain...
Check Rice is usually served on special occasions.
It goes with gravy. The more popular gravies are chicken gravy and
In Africa, we use Plato.
Asian grocers sell Plato labeled as Jute Leaf frozen. Jute leaf is a common botanical name of the plant.
Here’s what you’ll need:
16 oz Jute leaf (defrosted)
1 1/2 C water
1/4 tsp salt
1/4 tsp baking soda
Pinch of salt
3 C parboiled rice
Here’s what you do:
Rinse Jute leaf and drain off water. Transfer to a pot with water, salt, and baking soda.
Cook on high for 10 minutes, stirring frequently. Reduce heat to medium low. Use a table fork to beat the Jute leaf. Use a whipping motion. This helps it to breaks apart.
Continue to cook and whip until most of the water is dried, another 10 minutes or so. Be careful to constantly scrape the bottom of the pan so it doesn’t burn. Set aside.
Cook 3 Cups of rice with a pinch of salt. Follow the directions that come with the rice. Be careful not to cook your rice soft.
It needs to be firm.
Mix in your cooked Jute leaf in your rice.
Don’t forget to enjoy with some
American Check Rice
Here in the US, you may not always have access to Jute leaf. No problem. You can substitute okra and spinach for the Jute leaf.
Combine the okra and spinach in a pot with 1 1/2 C water and salt. Cook as in the Jute leaf recipe above.
When done, drain the water off using a strainer. Use a potato masher or a fork to mash well. Then mix with your cooked rice.
1 10 oz box frozen cut okra
1 10 oz box frozen chopped spinach
1 1/2 C water
pinch of salt
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