Beef Party Style Jollof Rice Recipes

BEEF PARTY-STYLE JOLLOF RICE

Steps:

• Drizzle some oil on the peppers and Roast the bell peppers, tomatoes, onions, habanero pepper, and garlic in the oven 400F for 15 to 20 minutes. Leave to cool a bit, blend with the ginger, and set aside.
• Meanwhile, season beef with salt, black pepper, rosemary, curry powder, and seasoning powder. Set aside.
• Add one tablespoon oil in a pan, add the seasoned beef and bay leaves. Mix well and leave to cook for ten minutes.
• Add one cup of water to the boiling beef and leave to cook again for another 10 to 15 minutes or till the meat becomes tender. Remove the meat from pot and keep the stock separately.
• In the same pot, add the remaining oil and fry the beef on both sides till browned-about 2 to 3 minutes on each side. Remove from oil and set aside.
• Pour the sliced onions in the oil and cook till tender about 3 to 5 minutes.
• Add the tomato paste and fry well. About 3 to 5 minutes
• Add the blended sauce, curry powder, thyme, seasoning powder, salt, and black pepper. Cook for 5 minutes.
• Wash the rice until the water comes out clear and drain. Stir the rice with the sauce and add the stock and water.
• Cover the pot tightly with a foil paper and then with the lid. ook for 5 minutes on medium to high heat, then turn the heat down to low and cook for another 20 to 25 minutes.
• Uncover the pot and add stir in the beef. Serve hot.

JOLLOF RICE WITH BEEF

Steps:

• Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
• Heat remaining 1 tablespoon vegetable oil in a separate pot. Season stew meat with salt and pepper. Cook in the hot oil until browned, 1 to 2 minutes per side.
• Stir meat into the simmering tomato mixture. Add jasmine rice. Pour in enough water to cover the rice. Cover and cook over medium heat, stirring occasionally, until stew meat and rice are tender, about 30 minutes.

GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY

Steps:

• Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
• Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
• Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
• Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
• Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
• Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
• Enjoy!