This delicious dish, rice-based is the ideal breakfast for everyone. Tacu tacu is an African-influenced pan fried rice and beans dish, from Peru but modified and given great flavors from Jamie Oliver. But if you think you’re creative then you can create your own “Tacu tacu” but without changing the base ingredients like: fried rice and beans. According to the Dictionary of Peruvian Gastronomy, the name Tacu Tacu comes from the Quechua Taka-Taka, which means “well pounded” or “mashed”, but in this version of “Tacu Tacu” beans are not mashed.
It can be a main meal by serving it with seafood or steak. An added value is that it’s a suitable meal both for carnivores and vegetarians, as the base is just rice and beans and it’s up to you what you complement it with. The extra hot chilly sauce is perfect for a kicking hangover breakfast. Make sure that the rice is the long-grain type of rice.
- 300 g long-grain white rice
- 1 plantain, peeled
- olive oil
- 2 cloves of garlic , chopped
- 1 onion , finely chopped
- 1 red chilly , finely sliced
- hot chilly sauce
- 1 x 400 g tin of haricot beans , drained
- 4 large free-range eggs
Cook the rice according to packet instructions; drain and cool.
Start preparing tacu tacu by slicing the plantain about 1.5cm thick. Add a couple of good glugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, until crisp and golden. Set aside and keep warm.
Return the pan to the heat, keeping any leftover oil; fry the garlic, onion and chilli over a medium-low heat for 5–10 minutes, or until soft and lightly golden. Stir in 1 tablespoon of hot chilli sauce; add the beans and cooled rice.
Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp, stirring regularly. Stop stirring for the last couple of minutes to let it get golden and crisp on the bottom – this is your tacu tacu! Transfer to a plate and set aside.
Add a little more oil to the same pan and place over a medium heat. Fry the eggs, adding the plantain for the last minute to warm through.
Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like.