The Hausa rice (Arroz de auçá or hauçá)

A bit of research about this recipe for rice and you will quickly discover that this method was brought from Africa where it was prepared to be an offering to Yemoja, from the African Yoruba religion. Worship to this female spirit is still practiced in different regions of Bahia such as the city of Salvador.

This Hausa rice is an african recipe which is part the Bahian cuisine. It is a boiled rice only with plenty of water and the result is a rice that is quite divine! The history of this dish tells us that is a ritual offering of food used and was brought from Africa by the Hausa, a people of West Africa which is mainly located in northern Nigeria and southeastern Niger.

There are several ways fro preparing a good Hausa rice:is a dish not only enjoyed for its great taste but also for the delicious smell and its spectacular presentation...

Yield: 6-8 servings
Total time:

Making the Hausa Rice

* 2 lb. (950 g.) rice
* 1/2 lb. dried meat
* 1/2 dried shrimp
* 1/2 cup palm oil (dendê)
* 2 tablespoons olive oil
* 2 onions, finely chopped
* 3 tablespoons chopped parsley
* 3 tomatoes, chopped
* 1 green bell pepper
* 1 red bell pepper, chopped
* 2 cups coconut milk
* 3 cloves garlic
* Salt and pepper to taste


1) The day before, put the dry meat in water in the refrigerator, changing the water twice to partially desalinate it.

2) Cook the rice only with salt, garlic and olive oil. While cooking the rice, separately in another pan heat half the palm oil and fry the chopped peppers. Add the smoked dried shrimp to fry also. Reserve.

3) When the rice is cooked, drain, and pour it in a donut shaped mold with a hole at the center to give round shape. Reserve.

4) Cut the desalinated dried meat cut into 1 inch (3 cm) pieces. In an open pressure cooker, oven medium heat setting brown the meat with the onion and the other half of palm oil. Pour in a little water over the meat, seal the cooker and cook with pressure for about 15 minutes. After this time, open the cooker, put in the tomatoes and chopped peppers, the coconut milk and chopped parsley, and simmer 5 minutes, opened without pressure.

5) To serve, unmold the rice in a large serving platter, keeping the hole in the middle. Place in the center of the rice the shrimp and pepper sauce. Arrange the combination with dried meat around the rice.

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