This is an African Dish everyone loves but no one can agree on. It is believed to originate from the Wolof tribe of Senegal. It is a special dish made by most West African countries. Whether you add fish, vegetables, meat of plantain comes down to regional preferences but all varieties are delicious. I haven’t yet met anyone who does not like Jollof rice.
I have modified the traditional method for those on the go and still want to have that delicious meal. I have prepared this version for many African friends and family members and they have loved it. I have also prepared it in the traditional way but to be honest I have not noticed much difference.
Jollof rice can be served with salads, Grilled chicken, Fried plantain
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Author: African Pot by Rebecca
Menu: Main meal
Difficulty medium
Serves: 2
Total time: 25 minutes
Ingredients:-
1 Tablespoon of vegetable oil of choice
1 cup of uncooked easy cooked rice
1 medium onion sliced thinly
2 large fresh garlic cloves minced
1/2 Teaspoon Italian mixed herbs
1 Teaspoon Ground Fenugreek
1/2 teaspoon Grated Nutmeg
1/2 Teaspoon of Curry
1/2 Teaspoon of ground Coriander
1/4 Teaspoon of ground Ginger
1/8 Teaspoon Cinnamon
1 Chicken Stock cube (vegetable stock cube if vegetarian)
1 and 1/2 Tablespoon Butter (I prefer- gives better taste)
1/2 Teaspoon Chopped scotch bonnet or chilli of choice (adjust to taste)
¼ Teaspoon Black pepper
1 Tablespoon of Tomato puree
1/2 Teaspoon of white Sugar – optional
1/2 cup of Frozen mixed veg (optional. cooked chicken, prawns, beef can be used)
Water
For the blended pepper
3 small pieces of Fresh ginger
1-2 Scotch bonnet- adjust to taste
1 Red sweet bell peppers
1 Red medium sweet peppers
1/2 cup of chopped tomatoes or 2 whole tomatoes or 6-8 roma cherry tomatoes
Method
Boil rice in your normal way – making sure it is not completely cooked- (leave a bit of hardness
While rice is boiling blend one clove fresh garlic with the sweet peppers, half onion, fresh ginger, tomatoes and scotch bonnet – and set aside
See link below for video version
http:////youtu.be/QzbuYHCXqEI
Put a pan on fire- on low to medium heat and heat up the vegetable oil
Add the remaining half sliced onions and minced garlic – let brown for 1-2 minutes
Add the Italian mixed herb and Ground Fenugreek
Add the grated nutmeg and ground cinnamon
Mix and let simmer for 30-60 seconds
Add the Butter
Once melted Add 1 cup of the blended pepper
Add 1 large Chicken Stock cube (or Vegetable stock if vegetarian)
Add the Curry powder, ground Black pepper, fresh thyme and Chopped scotch bonnet or chili of choice optional
Let simmer for 1 minute
Add the ground Coriander, ginger and Tomato puree
Add 60mls of water , mix and let simmer for 3-5minutes
Add the frozen mixed vegetables – or Cooked chicken, beef , or prawns can be added ( Optional)
Add 80mls of water
Cover and allow to simmer for 3-5minutes
Add the Sugar – ( helps to give a slight crunchy taste) optional
Add the parboiled Rice and 50mls of water if necessary
Cover and let simmer for 10minutes on low heat
Serve with Grilled Chicken, Salad or Fried Plantain
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