West African Jollof Rice Recipes

JOLLOF RICE

Steps:

• Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
• Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
• Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

JOLLOF RICE

Steps:

• One of the staple foundations for a great, home-cooked meal in a Latino home is many times a rice dish. This flavorsome rice recipe, created for Carolina® Rice by Vanessa Bell, Latina Mom, and blogger at "De Su Mama", features key elements likes Carolina® Basmati Rice, tomatoes, tomato paste, onions, Scotch Bonnet Peppers (aka habaneros), salt, and spices. This delicious concoction is called Jollof Rice and it is the perfect dish for introducing traditional African recipes. Step 1
• Start by preparing the tomato and pepper sauce by blending all of the ingredients in the blender until smooth in texture. Set aside. Step 2
• In a large pot and over medium heat, heat the cooking oil and add the chopped onions. Sauté the onions for about 3 to 5 minutes, or until translucent. Step 3
• Add the tomato paste to the onion and continue sautéeing for about 5 more minutes. Follow that by adding the garlic and bay leaves and cook for an additional 2 minutes, stirring often. Step 4
• Once the tomato paste mixture has cooked down, add the blended tomato mixture and cook down until it has thickened and turned dark red. Season with thyme, curry powder, salt, and pepper. Step 5
• Stir in the rice and make sure to completely coat it in the sauce. Add in the chicken broth and stir. Bring the liquid and rice to a boil. Step 6
• Once boiling, reduce heat and cover with a tight lid. Simmer until the rice has reached the desired consistency, about 30 minutes.

WEST AFRICAN JOLLOF RICE

Steps:

• Method.
• Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
• Add the chopped carrots next and saute for a minute with little salt.
• Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.
• Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.
• Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
• If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
• Garnish with cilantro/parsely and serve.

WEST AFRICAN JOLLOF RICE RECIPE

Steps:

• To begin preparing the base of the stew, blend tomatoes and 1 habanero with 3⁄4-1 cup (180 - 240 ml) of water. Place in a bowl and set aside.
• Next, blend 1 of the 2 chopped onions, garlic, and ginger with about 1⁄2 cup (120 ml) of water. Place mixture in a separate bowl and set aside.
• Begin heating vegetable oil in a large pot. Add the 1 remaining chopped onion to the oil when hot, and cook for 4 minutes on medium heat.
• Add the tomato and onion purees to the pot, followed by the tomato paste, shrimp bouillon, garlic powder, curry powder, thyme, white/black pepper, and Adobo. Cut the other habanero in half and add to stew. Stir mixture thoroughly and cook together for 10 minutes on low-medium heat.
• Add rinsed jasmine rice and mixed veggies to the pot. Stew base should be just enough to cover the rice. Add enough water to cover the rice. Stir and add salt to taste.
• Cover pot opening with a piece of foil and then the lid and cook on low-medium heat for 30-35 minutes. Cook until rice has absorbed all the liquid.
• When finished, stir rice remove from stove and allow to cool.
• Enjoy!

WEST AFRICAN VEGETARIAN JOLLOF RICE

Steps:

• Combine bell peppers, diced tomatoes, scotch bonnet peppers and diced onions in a blender and pureé.
• Heat oil in a large pot over medium heat. Add sliced onions and sauté about 3 minutes until soft. Add tomato paste and cook about 2 minutes. Add garlic, ginger and bay leaves and cook about 2 minutes longer, stirring frequently.
• Add tomato and pepper pureé and simmer for 10 to 12 minutes until sauce thickens. Stir in salt, thyme, curry powder, and cayenne.
• Stir in rice and coat well with sauce. Add vegetable stock and bring to a boil; stir. Cover and reduce heat to low and cook for about 30 to 40 minutes until done and rice is desired texture.

NIGERIAN JOLLOF RICE RECIPE

Steps:

• First, Blend the bell peppers, plum tomatoes, scotch bonnet, and brown onion.
• Place a pot on heat, add oil into the pot, then add in half of the sliced red onions. Sautee the onions till they are fragrant and translucent. This should take about 2 minutes.
• Next, add in the tomato puree/tomato paste. Fry for 5-10 minutes till reduced in quantity and doesn't taste tart.Add in the blended peppers, curry powder, dried thyme, stock cubes, bay leaves, and salt. Fry till it is dark red and no longer raw. It will be reduced in quantity, thick and the oil floats to the top of the sauce. This takes about 10 - 15 minutes.
• Then add in the chicken broth, and boiling water. Stir, add in the washed rice. Cover the pot tightly and cook the rice on low heat till it's almost tender. (About 25 minutes).
• Add the remaining sliced red onion, salad tomato, and butter.Cover the pot and continue to steam the rice till it's tender.
• Stir the rice and take it off the heat.Serve and enjoy!