WEST AFRICAN VEGETARIAN JOLLOF RICE
Create our version of this well-loved spicy West African rice recipe cooked in a tomato, pepper pureé.
Provided by ReadySetEat
Categories Side Dish
Time 50m
Yield 16
Number Of Ingredients 17
Steps:
- Combine bell peppers, diced tomatoes, scotch bonnet peppers and diced onions in a blender and pureé.
- Heat oil in a large pot over medium heat. Add sliced onions and sauté about 3 minutes until soft. Add tomato paste and cook about 2 minutes. Add garlic, ginger and bay leaves and cook about 2 minutes longer, stirring frequently.
- Add tomato and pepper pureé and simmer for 10 to 12 minutes until sauce thickens. Stir in salt, thyme, curry powder, and cayenne.
- Stir in rice and coat well with sauce. Add vegetable stock and bring to a boil; stir. Cover and reduce heat to low and cook for about 30 to 40 minutes until done and rice is desired texture.
Nutrition Facts : @id https, Calories 201 calories
VEGETARIAN JOLLOF RICE
Make and share this Vegetarian Jollof Rice recipe from Food.com.
Provided by Spartan Mom
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Make broth if using bouillion. (Bring 4 cups of water to a boil. Add bouillon and stir).
- Simmer the onions, peppers, garlic and mushrooms in 1/2 cup of the broth to soften.
- Stir in the carrots, tomatoes, spices, rice and remaining broth; bring to a boil and simmer 45 minutes, or until the rice is tender.
- Just before serving, adjust the seasonings if needed, stir in the green peas and garnish with cilantro or parsley.
Nutrition Facts : Calories 361.9, Fat 2.9, SaturatedFat 0.6, Sodium 96.7, Carbohydrate 75.5, Fiber 7.2, Sugar 9, Protein 10.6
VEGETARIAN JOLLOF RICE
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a heavy pot large enough to hold everything, saute onions and peppers over medium heat, approximately 5 minutes. Add remaining vegetables, black pepper, and thyme, and cook for about 5 more minutes.
- In a separate dish, combine rice with tomato paste and add to pot.
- Continue to simmer, adding water sparingly to avoid burning. When vegetables are tender, it's ready to serve.
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
Enjoy a version of the West African staple, jollof rice. It's a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer
Provided by member recipe by elizabeth uwaifo
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
- Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.
Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
JOLLOF RICE
Jollof rice is a well-known West African dish. It can be made with chicken or beef or no meat at all. From Cooking The African Way.
Provided by lazyme
Categories Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and black pepper.
- In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
- Add chicken pieces and brown on both sides.
- Place chicken in a kettle and set aside.
- Add onions and salt pork to oil in frying pan and saute until onions are trans- parent.
- Add onions and pork to kettle.
- Set frying pan aside. (Do not discard oil.).
- Add bouillon cubes, red pepper, thyme, 1-1/2 cups water, and tomato paste to kettle and stir well.
- Simmer over low heat for about 10 minutes.
- Add rice to frying pan and stir to coat with oil.
- Add rice and vegetables to kettle, stir well, and cover.
- Cook over low heat 35 to 40 minutes or until vegetables and rice are tender.
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
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Cuisine GhanianTotal Time 1 hr 10 minsCategory SideCalories 322 per serving
- In a large dutch oven or stockpot, heat oil over medium heat. Puree onion in a blender until smooth, and add to heated oil. Let simmer to reduce down and release all the liquid. I like to add a pinch of the salt here, to continue layering in the flavor. It will cook for about 8-10 minutes total until "paste-like". Stir occasionally, some browning is ok!
- Meanwhile, in the blender, add the garlic, chilis, ginger, diced tomatoes, and tomato paste; then puree until smooth. Once the onion puree has cooked down, add the tomato mixture along with the remaining dry spices (salt, thyme, curry powder, black pepper) to the stockpot. Stir to combine and continue to let cook down over medium-low for 25-30 minutes, stirring occasionally, until it's thick and deep red in color.
- While the sauce cooks down, rinse the rice well until the water runs clear. Once the sauce is ready per step 2, add the rice and stir to coat with the tomato mixture.
- Pour in the water or stock, stir to combine. Cover and let slowly simmer for 30-40 minutes until rice is cooked through. You'll want to stir it 1-2 times during the cooking process, but not too much so the rice continues to steam.
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