West African Jollof Rice Recipe By Tasty

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GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY



Ghanaian Jollof Rice By Tei Hammond Recipe by Tasty image

Here's what you need: large yellow onions, vegetable oil, diced tomato, tomato paste, habanero pepper, curry powder, garlic powder, ground ginger, mixed dried herbs, chicken bouillon cubes, long grain rice, frozen mixed vegetable, water

Provided by Kiano Moju

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

2 large yellow onions, roughly chopped
⅓ cup vegetable oil, plus 2 tablespoons, divided
14 oz diced tomato, 2 cans
6 oz tomato paste, 1 can
1 habanero pepper
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon mixed dried herbs
3 chicken bouillon cubes, crushed
2 ½ cups long grain rice, rinsed
1 cup frozen mixed vegetable
1 ½ cups water

Steps:

  • Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
  • Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
  • Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
  • Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
  • Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
  • Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
  • Enjoy!

Nutrition Facts : Calories 467 calories, Carbohydrate 78 grams, Fat 13 grams, Fiber 5 grams, Protein 10 grams, Sugar 11 grams

CHICKEN JOLLOF RICE RECIPE BY TASTY



Chicken Jollof Rice Recipe by Tasty image

Here's what you need: medium tomatoes, red bell pepper, small red onions, scotch bonnet pepper, vegetable oil, boneless chicken thighs, curry powder, dried thyme, parboiled long grain rice, stock cubes, water

Provided by Kiano Moju

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

6 medium tomatoes, sliced
1 red bell pepper, stemmed, seeded and quartered
2 small red onions, 1 quartered, 1 diced
1 scotch bonnet pepper, or habanero, stem removed
½ cup vegetable oil, plus 2 tablespoons
1 lb boneless chicken thighs, cubed
2 teaspoons curry powder
1 teaspoon dried thyme
2 cups parboiled long grain rice, washed
2 stock cubes
¾ cup water

Steps:

  • Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
  • In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
  • Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
  • Add in remaining oil, and fry sauce for 8-10 minutes.
  • Stir in chicken, along with rice, stock and thyme leaves.
  • Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
  • Once rice is cooked, fluff up before serving.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 68 grams, Fat 24 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams

WEST AFRICAN JOLLOF RICE



West African Jollof Rice image

West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy!

Provided by adejoy

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

2 cups rice (long grained or medium variety)
1/4 cup groundnut oil or 1/4 cup olive oil
1/2 tablespoon butter
1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect
1/4 teaspoon curry powder (optional)
1 onion, sliced
1 celery, diced
1 green pepper, diced (remove the seeds & white stuff)
2 -3 garlic cloves (as per taste)
1 cup chicken breast, diced not cooked preferably, omit if vegan
1/2 inch piece ginger, peeled and grated
1 tablespoon ground paprika (smoked would be ideal)
2 tablespoons cayenne, add more if you want it hotter
3 tablespoons tomato paste, I love using hunts
2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
1 carrot, cubed
1 chicken bouillon cube (I love knorr chicken or maggi)
1 bay leaf
2 cups chicken stock
2 cups water
1/2 cup portebello mushroom (optional)
peas (You can use frozen mixed veggeis)
salt
1/4 cup cilantro (to garnish) or 1/4 cup parsley (to garnish)

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.

Nutrition Facts : Calories 597.8, Fat 18.3, SaturatedFat 3.5, Cholesterol 7.5, Sodium 550.6, Carbohydrate 96.5, Fiber 6, Sugar 9.2, Protein 12.4

WEST AFRICAN JOLLOF RICE RECIPE BY TASTY



West African Jollof Rice Recipe by Tasty image

Here's what you need: large tomatoes, habanero peppers, water, onions, garlic, ginger, vegetable oil, tomato paste, shrimp bouillon cubes, garlic powder, curry powder, fresh thyme, black pepper, adobo, jasmine rice, mixed vegetable, salt

Provided by Mary Bunatal

Yield 7 servings

Number Of Ingredients 17

5 large tomatoes, quartered
2 habanero peppers, halved, divided
1 ½ cups water, divided
2 onions, chopped, divided
3 cloves garlic, diced
2 teaspoons ginger, diced
½ cup vegetable oil
1 Tin tomato paste
3 shrimp bouillon cubes
1 teaspoon garlic powder, optional
1 tablespoon curry powder
1 teaspoon fresh thyme
1 teaspoon black pepper
1 tablespoon adobo
3 ½ cups jasmine rice, uncooked, rinsed
1 cup mixed vegetable
salt, to taste

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!

Nutrition Facts : Calories 350 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, Sugar 10 grams

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