JOLLOF RICE
Popular and spicy West African chicken and rice dish.
Provided by EEANDOH
Categories World Cuisine Recipes African
Time 1h20m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 332 calories, Carbohydrate 33.5 g, Cholesterol 46.1 mg, Fat 13.4 g, Fiber 3.6 g, Protein 19.8 g, SaturatedFat 3.4 g, Sodium 712.6 mg, Sugar 7 g
JOLLOF RICE
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
Provided by The New York TImes
Categories side dish
Time 1h
Yield 7 1/2 cups rice
Number Of Ingredients 14
Steps:
- In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
- Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
- Stir in the rice until well mixed, then reduce the heat to low.
- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams
WEST AFRICAN JOLLOF RICE
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
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
JALAF RICE !
From the Weekly newspaper. Try this at your next party and see the guests give awesome comments! ENJOY!
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 1h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the chicken/beef with salt, turmeric powder, red pepper powder, ginger and garlic.
- Cook rice and keep aside.
- Heat the oil.
- Blend the tomatoes, red hot pepper, ginger, garlic and 2 onions (peeled).
- Add this paste to the oil.
- Keep frying for sometime, then add one chopped onion.
- Keep frying till it becomes a thick paste and the oil is visible floating on top.
- Now, boil the marinated meat separately along with one onion and the Maggi meat stock cubes of your choice.
- Once its done, add it to the paste prepared above.
- Finally mix this paste into the cooked rice.
- Serve with a salad of your choice!
Nutrition Facts : Calories 946.7, Fat 24.5, SaturatedFat 6.8, Cholesterol 94.2, Sodium 884.3, Carbohydrate 142.3, Fiber 11.6, Sugar 14.3, Protein 40.5
JOLLOF RICE
Steps:
- With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
- Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
- Wash the rice in hot water until the water is clear. Drain through a fine sieve.
- Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.
JOLLOF RICE WITH CHICKEN
Our take on this spicy African rice dish. It's an easy base that can be used for soups or sauces, too.
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate.
- Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.
- Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins.
- Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.
- Take the lid off (the rice won't be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.73 milligram of sodium
JOLLOF RICE
A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that's nothing a pinch of smoked paprika can't fix. Serve with braised goat or other stewed meats, and a side of fried plantains.
Provided by Yewande Komolafe
Categories dinner, grains and rice, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
- Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
- Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
- Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
- Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.
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