West African Beef Jollof Food

WEST AFRICAN BEEF JOLLOF

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.

JOLLOF RICE

Steps:

• In a large skillet heat the oil over medium heat. Add the onions and season with salt and other spices. Cook until onions become translucent, 3-5 minutes
• Add garlic, ginger, and chilis and cook for another 2-3 minutes.
• You should have a nice aroma now and can add the tomato paste, cooking for another 6-8 minutes. Note: Stir well to ensure paste is incorporated well with the vegetables and cooks evenly.
• Transfer all ingredients to blender or food processor and add the diced tomatoes. Process until smooth. Set aside.
• In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes. Add bell peppers last 3 minutes.
• Stir in the rice, curry powder, paprika, thyme, 1 teaspoons salt and 1 teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes.
• Stir in the bay leaf and 1½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.
• Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
• Let the rice sit for at least 5 minutes after its done cooking, then fluff with fork.

WEST AFRICAN JOLLOF RICE

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.