Jollof Rice
Corned Beef Stew
March 11, 2022Nigerian Beef Stew
March 12, 2022Yield
4 to 6 servings
Prep Time
35 Mintues
Cook Time
25 Mintues
History
Jollof rice is to West Africa what paella is to Spain, risotto to Italy, biriyani to India and fried rice to China. As a child growing up in Ghana, I gobbled Jollof down at family gatherings, birthdays, coming-of-age ceremonies, engagement parties and weddings. Enjoyed as a main meal, this rich, mouth-watering dish consists of rice cooked in a flavourful sauce of tomatoes, onions and aromatic spices. These base ingredients are often layered with ginger, garlic, thyme, grains of selim (a West African spice), tomato puree, curry powder and Scotch bonnet chillies, though the exact components and preparation differ from country to country; even from house to house.
Ingredient
2 large yellow onions, roughly chopped
This is the title
⅓ cup vegetable oil, plus 2 tablespoons, divided
14 oz diced tomato, 2 cans
This is the title
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
Preparation
1. Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
2.Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
3. Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
4. 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.
5. 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.
6. 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.
Nutrition Info
1. Calories 4672. Fat 13g
3. Carbs 78g
4. Fiber 5g
5. Sugar 11g
6. Protein 10g
7. Estimated values based on