Jollof Fonio Recipes

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JOLLOF RICE



Jollof Rice image

Popular and spicy West African chicken and rice dish.

Provided by EEANDOH

Categories     World Cuisine Recipes     African

Time 1h20m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, sliced
2 (14.5 ounce) cans stewed tomatoes
½ (6 ounce) can tomato paste
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
2 cups water
1 (3 pound) whole chicken, cut into 8 pieces
1 cup uncooked white rice
1 cup diced carrots
½ pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
¼ teaspoon ground nutmeg

Steps:

  • Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
  • Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
  • Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

Nutrition Facts : Calories 332 calories, Carbohydrate 33.5 g, Cholesterol 46.1 mg, Fat 13.4 g, Fiber 3.6 g, Protein 19.8 g, SaturatedFat 3.4 g, Sodium 712.6 mg, Sugar 7 g

GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY



Ghanaian Jollof Rice By Tei Hammond Recipe by Tasty image

Here's what you need: large yellow onions, vegetable oil, diced tomato, tomato paste, habanero pepper, curry powder, garlic powder, ground ginger, mixed dried herbs, chicken bouillon cubes, long grain rice, frozen mixed vegetable, water

Provided by Kiano Moju

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

2 large yellow onions, roughly chopped
⅓ cup vegetable oil, plus 2 tablespoons, divided
14 oz diced tomato, 2 cans
6 oz tomato paste, 1 can
1 habanero pepper
2 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon mixed dried herbs
3 chicken bouillon cubes, crushed
2 ½ cups long grain rice, rinsed
1 cup frozen mixed vegetable
1 ½ cups water

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!

Nutrition Facts : Calories 467 calories, Carbohydrate 78 grams, Fat 13 grams, Fiber 5 grams, Protein 10 grams, Sugar 11 grams

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