Jollof Rice With Fried Plantains Food

JOLLOF RICE WITH FRIED PLANTAINS RECIPE

Steps:

• Jollof Rice: In blender, purée plum tomatoes, bell pepper, 1/4 cup water, shallot, half of the garlic, ginger and chili pepper until smooth. Heat half of the canola oil in large skillet set over medium-high heat; stir in tomato purée mixture. Bring to boil. Reduce heat to medium; simmer for 15 to 20 minutes or until thickened and reduced by 2 cups (about one-third of original volume). Mixture can be cooled and refrigerated in airtight container for up 5 days.
• Preheat oven to 350?F. Heat remaining oil in small Dutch oven set over medium heat; cook onion, remaining garlic, and thyme for 3 to 5 minutes or until softened. Stir in tomato paste, turmeric, curry powder, smoked paprika, salt and pepper; cook for 2 to 3 minutes or until fragrant and tomato paste starts to caramelize.
• Stir in puréed tomato mixture and bring to simmer. Stir in rice; cook for 1 to 2 minutes or until well coated. Stir in broth and bay leaves.
• Cover and bake for 20 to 25 minutes or until most of the liquid is absorbed and rice is tender. Let stand for 10 minutes; fluff with fork. Discard bay leaves or leave in as garnish.
• Fried Plantains: Meanwhile, heat oil in large high-sided skillet set over medium-high heat. In batches, fry plantains for 2 to 3 minutes per side or until golden brown all over. Transfer to paper towel-lined tray. Season with salt. Serve on a bed of jollof rice. Garnish with cilantro.

JOLLOF RICE WITH FRIED PLANTAINS

Steps:

• For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
• Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
• For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
• Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
• For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
• To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.

JOLLOF RICE WITH FRIED PLANTAINS

Steps:

• For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent.
• Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube.
• Cover and bring to the boil, then reduce the heat and simmer for 20-30 minutes.
• Rinse the rice well to remove excess starch, then add it to the tomato mixture.
• Bring to the boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is cooked.
• Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad.

NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS

Steps:

• Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
• Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
• Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
• Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
• Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

SMOKY SPICED JOLLOF RICE & COCONUT-FRIED PLANTAIN

Steps:

• Put the rice in a sieve, rinse thoroughly to remove the starch, then soak in clean cold water for 5 mins. Drain and par-boil the rice for 5 mins until almost cooked, then drain, rinse and set aside.
• Blend the tomatoes, pepper, half the red onion, the garlic and chilli until smooth.
• Finely slice the remaining onion half. Heat the vegetable oil in a large, high-sided pan. Add the sliced onion, bay and thyme, and cook on a medium heat for 8 mins until the onion is softened and aromatic.
• Add the spices with 1 tsp sea salt, cook for a few mins more, then add the tomato purée and cook for 1-2 mins.
• Add half the tomato and pepper mix (freeze the rest for future use). Add the semi-cooked rice and mix thoroughly to coat with the sauce. Add a bit more water, turn down the heat, stir and cover with a lid for 5-10 mins until cooked through. Cooking time will depend on the type of rice, so keep checking it. Don't worry if it catches on the bottom, this will add to the flavour. Season to taste and remove the bay leaves before serving.
• To cook the plantain, simply heat the coconut oil in a high-sided pan until hot. Fry the plantain, turning occasionally, for a few mins until soft and golden. Serve with the rice.