DELICIOUS JOLLOF RICE RECIPE
LVL NXT APPROVED 📈✅
Respect to the country of Ghana and all of my awesome brothers and sisters that can whip this up with ease and much infused flavor. Tomatoes being one of my favorite things to eat in various dishes, I had to make sure I knew how to do this recipe justice.
I actually made jollof rice and saltfish (cod fish) and topped with delicious avocado (fk'ng YUMMERS...ok?))
((FULL INGREDIENTS AT BOTTOM OF THIS POST))
#1 - RICE PREPARATION (sit overnight or rinse until water runs clear)
First, your rice should be properly cleaned. Everyone has a different method, but the type of rice you're using should determine the method you use to prepare it for your recipe.
I used Mahatma jasmine rice for mine and let it sit in the fridge overnight in water. I rinsed the rice until the water ran clear the next day - this is to clean off any excess impurities or starch and to make the rice less sticky.
Jasmine rice is softer than other types, so be careful to not overcook. You need steam to evenly cook rice, so make sure you use a tight seal lid or foil to keep steam trapped in pot.
#2 - SAUCE MIXTURE
(ADD INGREDIENTS TO BLENDER AFTER ROASTING THEM IN OVEN OR OVER GRILL, ADD BLENDED MIXTURE TO PAN AFTER SAUTÉING ONION & TOMATO PASTE IN STEP 4)
INGREDIENTS (also listed at bottom) :
3 red bell peppers
several garlic cloves or roasted garlic bulb
3 plum tomatoes
1 medium onion
2 habanero peppers (optional for spice/heat)
1/4 cup water
Place cut bell peppers, garlic, red onion and additional peppers on baking tray and BROIL for 2-3 minutes to char the veggies OR roast over gas stove/grill if preferred to add smoky flavor to recipe.
After roasting the veggies with preferred method, place veggies into a blender and blend until smooth.
Set sauce mixture aside until after step 4 is complete.
#3- YOU NEED MEAT STOCK - CAN USE TURKEY STOCK, CHICKEN STOCK, ETC. BUT IT'S NECESSARY FOR INFUSED FLAVOR
You can use the juices from steaming choice of meat for your stock OR just use a meat broth for this recipe.
#4 - SAUTEE CHOPPED ONIONS IN OIL OF YOUR CHOICE (2 MINS)
(palm oil is popular for this dish, but you can choose) then add 4 tbsp tomato paste and continue to fry for several minutes. Stir in more garlic, ginger and bay leaves - cook for 2 more minutes.
Add the blended sauce mixture and cook until the water is reduced and the sauce becomes thick —about 10 to 15 minutes.
#5 - SEASON with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes. If you skipped the roasting of veggies and took them straight to the blender, add smoked paprika.
#6 - ADD CLEANED/DRAINED RICE TO MIXTURE AND STIR UNTIL WELL-COATED WITH SAUCE.
#7 - THEN ADD CHICKEN STOCK - stir briefly, cover with a tight-fitting lid, and bring to boil over high heat.
Once it begins to boil—after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done for about 30 minutes.
#8 - ADD BUTTER, SLICED TOMATOES AND ONION
Stir together briefly, and turn off the heat. Cover immediately so steam from rice will cook the vegetables a little.
#9 - SERVE with avocado, sweet fried plantains, roasted chicken, or salad. SOOOO GOOD!
INGREDIENTS LIST
FOR THE SAUCE
3 red bell pepper
3 Plum tomatoes
1 medium onion
2 habanero peppers (use less if you don't like it spicy)
1/4 cup water
FOR THE JOLLOF
1/2 cup oil of choice
1 medium onion
4 tablespoons tomato paste
4 cloves minced garlic (or bulb)
1 tablespoon grated ginger
2 bay leaves
1 tablespoon thyme
1 tablespoon curry powder
salt (add to taste)
white or black pepper (add to taste)
1 tablespoon chicken bouillon powder or 3 cubes
4 cups rice rinsed and drained
3-4 cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tablespoons butter
PREP TIME: 15 MINS
COOK TIME: 50 MINS
8 SERVINGS
APPROX. 600 CALORIES
PLEASE SHARE YOUR METHOD FOR COOKING JOLLOF RICE OR IF YOU HAVE ANYTHING TO ADD TO THIS PARTICULAR RECIPE. I WOULD LOVE TO HEAR FROM YOU!
PEACE AND BLESSINGS FROM THE LVL NXT KITCHEN!!! 🥰