side dish
Jollof Rice
Info
Jollof rice is a popular dish in many West African countries, including Nigeria, Ghana, Senegal, and Cameroon. There are many ways to make Jollof but we like to make it using roasted tomatoes, peppers, onion, and scotch bonnet. Jollof is delicious served with chicken and fried plantain.Ingredients
Method
Ingredients
- 4 tbsp vegetable Oil
- 3 tablespoons tomato puree
- 1 medium onion, chopped
- 2 tbsp Bart Jollof Spice blend
- salt and black pepper to taste
- 600g basmati rice, washed until the water runs clear and drained
- 700ml chicken stock
The sauce:
- 2 red bell peppers, quartered and deseeded
- 2 medium tomatoes, halved and deseeded
- 1 scotch bonnet, stalk removed
- 1 brown onion, sliced into large wedges
- 1 tbsp vegetable oil
- 1 tbsp Bart ginger paste
- 1 tbsp garlic paste
Method
1. Preheat the oven to 200C/180C. Add the peppers, tomatoes, scotch bonnet, and onion to a roasting dish. Drizzle with oil and roast for 20 minutes. Cool slightly before blending until smooth along with the ginger and garlic paste.
2. Heat the vegetable oil in a large pan or casserole dish over a medium-high heat and add the chopped onion. Fry for 4-5 minutes until starting to turn golden. Add the tomato puree and fry for a further 3-4 minutes until starting to brown a little. Add the blended sauce, Jollof spice blend, salt, and pepper and stir well. Cook for 5 minutes, stirring often.
3. Tip in the washed and drained rice and stir well. Stir in the stock. Bring to a gentle simmer.
4. Cover tightly with foil and tight-fitting lid. Cook for 5 minutes on a medium heat, reduce to low and cook for a further 20-25 minutes. Take off the heat and leave to steam for a further 10 minutes.
5. Fluff up the rice gently and serve. We like to serve ours with chicken, fried plantain and a little red onion for garnish.
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