jollof rice. Image credit: Unsplash
Make a big pot of Jollof Rice for a spicy taste of West Africa
Travel to West Africa with this fragrant Jollof rice recipe which makes a one-pot meal filled with spice and savoury flavours.
jollof rice. Image credit: Unsplash
Jollof rice is a popular dish in West Africa and each country has its own version. This fragrant spicy rice is delicious, and can be served with various meats – goat is traditional in many countries, or even chicken. After tasting jollof rice, you may not want your rice any other way.
Jollof Rice, a taste of West Africa
Course: DinnerCuisine: GlobalDifficulty: EasyPrep time
15
minutesCooking time
45
minutesTotal time
1
hourThis has to be the most delicious rice ever.
Ingredients
3 cups basmati rice
1/2 cup cooking oil
3 teaspoons tomato paste
3 cups beef stock
2 teaspoons curry powder
2 teaspoons thyme
salt to taste
1 medium onion, sliced
2 teaspoons smoked paprika
11/2 tablespoon seasoning powder
black pepper to taste
- For the sauce:
2 red sweet peppers
2 plum tomatoes
1 jalapeño chilli
1 onion
6 cloves garlic
5cm piece of ginger
- For the beef:
500 g beef
1 tablespoon curry powder
2 bay leaves
1 minced jalapeño chilli
2 teaspoons seasoning powder
1 small onion, diced
salt and black pepper to taste
Method
- Preheat oven to 200°C. Drizzle some oil on the peppers and roast them with the tomatoes, onions, jalapeño and garlic in the oven for 15 to 20 minutes. Leave to cool a bit, blend with the ginger, and set aside.
- Meanwhile, season beef with salt, black pepper, rosemary, curry and seasoning powder. Set aside.
- Add one tablespoon oil in a pan, add the seasoned beef. Mix well and leave to cook for ten minutes.
- Add one cup of water to the boiling beef and leave to cook again for another 10 to 15 minutes or till the meat becomes tender. Remove the meat from pot and keep the stock separately.
- In the same pot, add the remaining oil and fry the beef on both sides till browned (about 2 to 3 minutes on each side). Remove from oil and set aside.
- Pour the sliced onions in the oil and cook till tender, about 3 to 5 minutes.
- Add the tomato paste and fry well, also for about 3 to 5 minutes.
- Add the blended sauce, curry powder, thyme, seasoning powder, salt, and black pepper. Cook for 5 minutes.
- Wash the rice until the water comes out clear, and then drain the rice. Stir the rice in with the sauce and add the stock and water.
- Cover the pot tightly with foil and then with the lid. Cook for 5 minutes on medium to high heat, then turn the heat down to low and cook for another 20 to 25 minutes.
- Uncover the pot and add stir in the beef. Serve hot.
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