West African Vegetarian Jollof Rice Food

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.

WEST AFRICAN VEGETARIAN JOLLOF RICE

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.

VEGETARIAN JOLLOF RICE

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.

JOLLOF RICE

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.