if you wish to prepare same way i did it you would need:
1 onion
1 clove garlic
2 carrots
2 courgettes (to make it lighter)
1 can borlotti beans (i prefer them to red kindeys)
1/4 tube of tomato paste
500 gr mince beef
1 glass wine (mine was champagne)
1 glass water
garlic powder half teaspoon
smoked paprika half teaspoon
tumeric powder a very tiny amount
cinnamon powder a very tiny amount salt and 1 oxo chicken stock cube ev olive oil about 3 spoons 50 gr corn
200 gr rice
100 gr grated cheddar
how to do it: chop the onions the carrots and the garlic into fine pieces, sweat them slowly in a 3l cast iron pan for about 5 mins add the mince and brown it for 5 mins. add wine, stock cube, water, tomatoes pure and the powders let cook on a slow heat for 1 hour. then add the chopped courgettes and a pinch of salt over them cook for further 30 mins. add the can of beans and simmer gently for 10 mins. in the meanwhile you should have boiled some rice grated some cheddar cheese. now the fun part begin: heat a spoon of ev oil in a heavy bottomed pan when hot hot hot add the corn COVER THE PAN and let it pop shaking gently the pan all the time!!
when popcorn is ready add salt to it.
how to serve it:
layers:
rice
chilli
cheddar
popcorn
i also added some sour cream with chives to complete the layering...
aaaaaaah!!!.... and i left the chilly bit of the chilli to individual taste.
i added to my own portion a very generous amount of west indian west pepper sauce.
NEVER WITHOUT ENCONA!
below: popping the corns
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