Diced carrot and green peas
Jollof rice is a staple dish in a few West African countries. Prepared and served with any kind of meat, moi-moi or plantain and salad at all parties. Jollof rice is one special African dish made in every home.
3 cups, grain rice
2 tins of canned tomatoes puree or fresh tomatoes blended
2 small scotch bonnet peppers
1 large onion, chopped
1 red pepper, chopped
2 cloves garlic, thinly chopped (optional)
Diced carrots and peas (optional)
2 heaped tbs of butter
6 tbs vegetable oil
2 Maggi cubes
1tbs dry curry
1tbs thyme powder
Salt to taste.
- Melt the desired butter quantity in the heated cooking pot, or heat up the vegetable oil and add the chopped onions ,blend canned tomatoes, red pepper, scotch bonnet. It should sizzle when it hits the pan. Add puree to the red stew. Cover the pot with lid and leave for 5 minutes.
Fresh blended Tomatoes
- Whilst the sauce cooks, wash the rice in cold water until the water is clear. Drain all the water from the rice and leave a side.
- You can choose to parboil the rice for 10 minutes so as to remove excess starch
- Add herbs, spices and seasonings to the red stew then lower the heat, slightly, and allow it to simmer for another 5 minutes. Make sure you stir the sauce continuously to avoid burning
- Add 2 cups of clean water to the sauce and allow to boil for 5 minutes
Add the rice to the stew and mix until all the rice is covered in the red stew. Bring to boil and close lid to allow to boil for 20 – 30 minutes.
- Once the water starts drying up, check rice to know if it has softened. If not, add little drops of water to get it softened and leave to cook for 5 minutes. Rice should be dry to moist and fluffy.
- Serve with peppered chicken or baked chicken.