Brown Sea Rice recipe 

One of the trending foods in Lagos metropolis super malls, eateries and hotels this days includes Sea rice with snails and shrimps. Reason it’s given that name I do not understand because as far as I can see the only thing that comes from the sea are the shrimps  that are used to garnished it alongside the snails.

One thing I have come to know from a source of mine after tasting this so called sea rice from different restaurants is that the taste and flavour found in some restaurants can not be compared to one restaurant in particular even when more ingredients were used in the former it still taste less delicious than the later.

So on curiosity and impulse one day he asked me what I know about sea rice Recipe. At first I was bewildered as to what that means on further probing I asked him to describe what the dish look like, feels like ,and taste like. And the likely ingredients he can see physically when he look inside it.

I even asked about the intensity and shade of brown colour of the dish. He tried and told me all he could about the so called sea rice and told him to give me some hours to find a semblance of recipe here in Europe I can work with but came short of one.

Then I taught long and hard about this and I knew it could only be a stir fry recipe with the rice and sauce prepared seperately and mix together at the point of portioning  the dish. Then the snails and shrimps marinated and also mix with rice on a skillet or an Asian  Wok.

This has the handwriting of an Asian person written all over it but according to my source the next place he tried this same sea rice elsewhere in an hotel it just wasn’t like the one  he was accustomed to.

There can only be one explanation to this which is MSG!

Glutamic acid exists naturally as an amino acid and consequently a protein but one that is produced by the body and so a non essential protein.

It is a neurotransmitter that is responsible for the transfer of feelings and sensation of reward response from the body to the brain and consequently influencing the reaction from the brain.

If something contains more than necessary amount of MSG it will influence the reaction by the brain making the body believes that particular food taste better than usual even more exciting and tantalising than same recipe, and that can kind of person is probably through  the UMAMI experience.

UMAMI is a one of the 5 basic taste and savory category in foods asides the other types of taste categories. The taste categories are as follows 

  1. Sour
  2. Bitter
  3. Sweet
  4. Salt
  5. UMAMI

UMAMI is corresponding to the flavour  found in MSG. This is usually detected by the neurotransmitter and receptors in the body through specifically glutamic acid. It is a taste sensation that is meaty and at the same time savory.

So little wonder that the taste of the same recipe can not be duplicated despite one of the dish of the Sea rice having more ingredients in it.

Though there are 2 ways in which you can make this recipe. But today i will be doing the simpler one .In this recipe am making I will not be using soysauce as the Browning agent but onions which can also transfer brown color to the rice with a special fried onion  flavour.

There is no immediate risk when MSG is consumed in moderate amount in foods but caution should be taken on eating things laced excessively in high Monosodium Glutamate . It may take a toll on the proper functionality and health of the nerves at a point in time if not immediately.

Serve: 6 

Preparation Time: 45 minutes 

Cooking Time: 30

Cooking Temperature: Medium 



                      INGREDIENTS 

  • Basmati rice             500 
  • Olive oil                     150 ml
  • Balsamic vinegar    2 tbs
  • Nutmeg                      1 tsp
  • Cinnamon                 1 tsp
  • Onions                        2 (chopped )
  • Garlic                 2 cloves(minced)
  • Ginger                    1 inch (grated)
  • Salt                              1 tsp
  • Aadun seasoning     1 tbs
  • Non gluten soysauce  1 tsp
  • Carrots               2 pcs (steamed)
  • Green peas                 1 can
  • Sea snail               300 g (washed)
  • Fresh Chili pepper      1 pc

     Recipe Preparation and Cooking                             Instructions 

  • Slice onions garlic,ginger and chopped other vegetables Wash the rice under warm running water until the water is clear
  •   Marinate the shrimps and snails with seasoning garlic ginger and onions with non gluten soysauce then set aside
  • Set a skillet on the cooker under medium heat. Add the olive oil and the onions fry until tender Add in the frying oil the spices and seasoning.
  • Pour in the washed rice and stir fry until Brown and crispy
  • Add in the stock broth in the stir fry mix and taste for salt.
  • Then pour in the shrimps mix and reduce the temperature of the cooker to low and cover the rice to cook 
  • After 10 to 15 minutes when the mix must have cooked add the vegetables and then stir together.

         Nutritional Value/serving

  • Calories                         356.3 kcal
  • Total Fat                        10.5 
  • Saturated Fat               0.5 
  • Total carbohydrate    25.6 g  
  • Cholesterol                    10 mg
  • Sodium                            250.4 mg
  • Sugars                             2.5 
  • Protein                            15.8 g  
  • Dietary Fibre                 8.4 g
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