Today I learned that quail is a staple in Saudi Arabia. Not only do I get to taste it for the first time, I get to cook it myself. And boy do I love cooking. One of the reasons I love it is because I am a bit of a health freak.
I like to know what’s in my food and that’s why food babe is one of my favorite blogs. Vani does a great job of exposing companies serving us crap. And being that it’s not always easy to eat healthy on the road, I make a conscious effort to cook as much as possible. And I never pass up an opportunity to learn a new recipe to add to my collection as I wander the world.
Here is what I needed to cook Quail and how I cooked it after chatting with some locals here in Al Khobar.
- Olive oil
- beef bullion (one cube)
- salt & pepper
- egg plant
- Sweet potatoes
- Red Kidney canned beans
- Half onion
- Tomato paste
- 5 garlic gloves
Start by preparing the rice and sweet potatoes. Wash the potatoes and cut them in half. Then wash the rice as well two to three times. Then put the rice and water in a pot and add the sweet potatoes at the top.
A rice cooker is best and that’s what I used. You can get one on Amazon.com
or your local grocery store. They are not expensive. Once the rice is and sweet potatoes are boiling then you can begin making the quail stew.
Make the stew
1. Slice the onions and garlic and get the olive oil heating in a pot.
2. When the oil is hot add the onions and garlic and then add the beef bullion cube so it breaks apart.
3. Add the quail meat and stir slowly until the meat is a little brown.
4. Add the tomato paste along with a glass of water and stir.
5. Add a table spoon or salt and pepper and let it simmer on low until the meat is cooked.
6. Add the red kidney beans and stir again.
7. When the rice is almost ready, add the dates to it.
Dish it and serve.