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Ngeh Ngeh Pahnwah Rice




Source of Recipe


Zainabu Kpaka Kallon


Recipe Introduction


When cooked, ngeh ngeh changes white rice into a brilliant spinach-green with white specks.

The dish should like a green-and-white checkerboard.

Ngeh ngeh leaves are not readily available outside of Africa, so okra and spinach are used in the United States. The result is even better than the real thing — okra and spinach combined are more nutritious than ngeh ngeh leaves.


List of Ingredients




2 cups uncooked white rice (long or short grain)
3 1/2 cups water.

Bring water to a boil in a heavy, rice-cooking pot over medium heat.

Add rice and mix. Increase heat and bring water to a quick boil.

With a wooden spoon, mix, cover and cook on reduced heat until rice is done.

Remove all rice from pot and put into a mixing bowl, add pahnwah sauce and mix.

Sauce

8 frozen okra
1/2 cup water
1/2 lb. frozen spinach (thaw before use)
Pinch of baking soda.

Recipe



In a pot, bring water to a boil over medium heat.

Add okra to water. Cover and cook 10 to 14 minutes or until okra is tender.

Drain all of the water except about cup.

Mix spinach and baking soda. Add spinach to cooked okra.

Mix and cook on low heat for 8 to 10 minutes.

Remove from heat and put in a mixing bowl.

Mix with a wooden spoon into a smooth sauce or plasas (Creole for sauce) while it is still warm.

Add mixture a spoonful at a time to rice that is already in a mixing bowl, and mix.

Repeat until you get a desired shade of green.