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.