Tuna and Rice Recipe from Cabo Verde

tuna with rice with hands around bowl

This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal! Keep reading for the recipe.

A Potato Festival

On the weekend I tested this recipe, my family and I were up north in Hillman, Michigan where we have a cabin the middle of literal NOWHERE. No really. You drive through three miles of one-track road before getting to the gate that leads into our property. There’s not phone service or wifi or even a grocery store within 45 minutes to pick up a freaking forgotten tomato (ahem, I forgot my tomatoes and couldn’t make the other meal that I had planned. I’m not bitter. Only a little.)

We spent Saturday morning/early afternoon at the Posen Potato Festival, a tradition that my family has been attending since I was a little kid. After that, I helped my dad run the tractor for a few hours, turning over his planting fields to leave room for the winter wheat he’s planting. I’m sure ya’ll didn’t guess I had a country side to me, huh?

tuna rice with salt and pepper shaker

Tuna and Rice is the Perfect Quick Recipe

Anyways, after a full day out and about, and the fact that I was then covered in dirt and it was already 7:30, I had little motivation for cooking dinner. Luckily, this Rice with Tuna (Arroz con Atum) recipe was perfect for this instance. It only took from 7:30 to 8:00 for my dinner to be fully prepared, cooked, and on the table. That’s a win in my book!

Canned Tuna vs Tuna Steak

This dish is normally made with canned tuna. I watched a few YouTube videos before deciding to make this dish myself, and I heard that if you didn’t pick the highest quality canned tuna, the dish wouldn’t be as delicious as it could be.

My trip to Kroger left me nervous that I wasn’t choosing the best tuna… instead, I walked over to the fish counter and ordered tuna steaks instead. If the locals were telling me that I needed high quality tuna, high quality tuna is what I was going to buy. This was definitely the best way to present the tuna in this dish!

bowl of tuna rice with pot and salt and pepper shaker

Adding Tuna to your Tuna and Rice

Tuna is, of course, popular in Cabo Verde because Cabo Verde is an island nation with an abundance of tuna. If you don’t like tuna, you could also make this dish with chicken. However, I only ate tuna once before, so I didn’t think I liked tuna muchmyself. After trying this dish, I’d recommend making it at least once with tuna to try it… I think you’ll like it!

Cooking your Tuna and Rice

Take care in cooking your tuna in this dish. If tuna is overcooked, it becomes tough and chalky. Tuna typically takes about ten minutes to cook through, so make sure to wait the five minutes before adding the tuna into the rice dish. This way, the rice and the tuna will complete cooking at the same time.

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If you liked this recipe, you might also like some of the other rice dishes on my website:

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Rice with Tuna

This Tuna with Rice recipe, also known as Arroz con Atum, comes from the nation of Cabo Verde. Cachupa is the most popular dish in Cabo Verde, but this Tuna with Rice dish is a close second. The rice is so flavorful and delicious, and the tuna steak is a perfect form of protein in this meal!

Course Main Course
Cuisine cabo verde
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients

  • 1/3 cup olive oil
  • 1 medium onion chopped
  • 4 roma tomatoes chopped
  • 3 cloves garlic chopped
  • 2 beef bouillon cubes
  • 6 bay leaves
  • 1 1/2 cups long grain white rice
  • 3 cups water
  • 16 oz. Tuna steak cut into ½ inch cubes
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, tomatoes, and garlic, and allow to sauté in the olive oil until fragrant, about 6 minutes.
  3. Add the bay leaves and the two bouillon cubes. Continue stirring until the bouillon cubes melt into the rest of the oil.
  4. Add the rice and the water into the pot, stirring to combine them with the other ingredients. Top with a lid, and set a timer for 5 minutes.
  5. After 5 minutes, remove the lid and add the tuna into the pot. Stir to combine. Replace the lid on the pot and continue cooking for another 10 minutes.
  6. After ten minutes, fluff the rice with a fork and serve. Enjoy!
  7. Leave a comment on this recipe letting me know what you thought!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

 

Spicy Peanut Sauce from Benin

Spicy Peanut Sauce with a Habanero Pepper

This Spicy Peanut Sauce from Benin is a delicious staple in Benin’s African cuisine. It can be enjoyed on meat, rice, potatoes, or vegetables, and is a great choice for spicing up any meal!

Have you ever eaten peanut butter right out of the jar with a spoon? Of course you have. Because it ROCKS. Peanut butter is the ultimate food. As you might remember from my Belizean Banana Cake with Cream Cheese Frosting recipe, I eat a banana every day. What I didn’t mention in that blog post is that that banana is ALWAYS accompanied by peanut butter. Peanut butter is a food I turn to quite often. There’s no other way to describe it than this: it just makes me happy.

Obviously, a banana and peanut butter is one of my very favorite snacks, but I love peanut butter in other forms as well. Normally I tend to enjoy my peanut butter in sweet dishes: cookies, pies, toast, ice cream… mmmm…. But this recipe is a GREAT savory recipe for peanut butter.

Controlling the Spiciness of Your Sauce

This Spicy Peanut Butter sauce is made with a blended onion base and a hearty helping of habanero pepper. Depending on your spiciness preference, you can range you habanero portion from “no addition” to “alllll the spiciness.”

I, of course, went for a very mild spice. I put about one half of a habanero pepper in my Spicy Peanut Sauce. If you’d like your sauce to be spicier, feel free to add a full habanero, or maybe even two. The spicier to Spicy Peanut Sauce, the more traditionally Beninese it is.

African Peanut Sauce vs Thai Peanut Sauce

The Peanut Sauce is a bit different than any peanut sauce I’ve had before. Traditionally, I’ve eaten Thai peanut sauce quite often (and loved it). Thai peanut sauce is normally mixed with soy sauce and is very sweet. This Beninese Peanut Sauce tends to stray from the “sweet.” The onions in the sauce and the spicy pepper make the sauce a great treat that’s different from any Asian peanut sauce you’ve tasted before.

2 Habanero Peppers with Spicy Peanut Sauce

How to Enjoy this Spicy Peanut Sauce

In Benin, they enjoy this Spicy Peanut Sauce on… almost everything. Rice, vegetables, potatoes, meat (when they eat it). It’s been said that this sauce is the Beninese form of ketchup… it goes on everything! My favorite way to serve the sauce was to roast some sweet potatoes and use this as a topping. Try whatever fits your fancy!

Did you like this recipe? If so, try out my recipes for Belgian Fries with Andalouse Sauce or my Chimichurri Sauce from Argentina. If you liked this recipe, leave a comment below! Please also feel free to take a photo and post it on Instagram and Facebook with the hashtag #TheForeignFork and tag @TheForeignFork. Thanks for stopping by everyone!

Spicy Peanut Sauce (Benin)

This Spicy Peanut Sauce from Benin is a delicious staple in Benin’s African cuisine. It can be enjoyed on meat, rice, potatoes, or vegetables, and is a great choice for spicing up any meal! 

Course sauce
Cuisine benin
Cook Time 20 minutes
Servings 4 servings

Ingredients

  • ½ Large, Yellow Onion I used a Vidalia onion
  • 1/2 Habanero pepper more or less to taste
  • 1 Beef bouillon cube
  • 2 tbsp Oil
  • 2 tbsp Tomato paste
  • ¾ tsp Salt
  • ¾ cup Water
  • ½ cup Creamy all natural peanut butter I prefer Smuckers Brand

Instructions

  1. Blend onion and habanero pepper together in a blender until smooth. 

  2. In a frying pan on the stove, use oil to fry the blended onion and pepper with tomato paste, salt, and bouillon cube. Fry for about 5 minutes. 

  3. Add peanut butter and water to the pan. Mix to combine. 

  4. Reduce to simmer, cover, and cook for 15 minutes. 

  5. Use to top meat, vegetables, rice, or potatoes. Enjoy! 

  6. Leave a comment on this post to tell me what you think! 

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only.