West African Beef Jollof Food

WEST AFRICAN BEEF JOLLOF

West African Beef Jollof image

Make and share this West African Beef Jollof recipe from Food.com.

Provided by dicentra

Categories Low Cholesterol

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces stew meat
1 tablespoon vegetable oil
1 medium onion, chopped
3 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
4 medium tomatoes, quartered
1 tablespoon crushed red pepper flakes
2 1/2 cups beef broth
1 cup rice
2 (15 ounce) cans black beans, drained and rinsed
salt

Steps:

Cook meat over medium high until brown. Stir in ½ of the onion, tomato paste, coriander, cumin and garlic powder. Cook until onion is tender.
Process the remaining onions, tomato and red pepper in food processor until smooth. Stir into beef. Simmer 40 minutes.
Stir in rice, beans and salt. Simmer until rice and beef is tender, about 20 minutes longer.

Nutrition Facts : Calories 271.1, Fat 4, SaturatedFat 1, Cholesterol 18.1, Sodium 354.9, Carbohydrate 43.2, Fiber 8.5, Sugar 3.1, Protein 16.6

WEST AFRICAN JOLLOF RICE

West African Jollof Rice image

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

Ingredients

2 cups rice (long grained or medium variety)
1/4 cup groundnut oil or 1/4 cup olive oil
1/2 tablespoon butter
1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect
1/4 teaspoon curry powder (optional)
1 onion, sliced
1 celery, diced
1 green pepper, diced (remove the seeds & white stuff)
2 -3 garlic cloves (as per taste)
1 cup chicken breast, diced not cooked preferably, omit if vegan
1/2 inch piece ginger, peeled and grated
1 tablespoon ground paprika (smoked would be ideal)
2 tablespoons cayenne, add more if you want it hotter
3 tablespoons tomato paste, I love using hunts
2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
1 carrot, cubed
1 chicken bouillon cube (I love knorr chicken or maggi)
1 bay leaf
2 cups chicken stock
2 cups water
1/2 cup portebello mushroom (optional)
peas (You can use frozen mixed veggeis)
salt
1/4 cup cilantro (to garnish) or 1/4 cup parsley (to garnish)

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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