Shortcut Jollof Rice Recipes

JOLLOF RICE

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.

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!

JOLLOF RICE

Steps:

• With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
• Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
• Wash the rice in hot water until the water is clear. Drain through a fine sieve.
• Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.

SHORTCUT JOLLOF RICE

Steps:

• 1.Place eggs in a stove top pot of cold water on high heat. Set timer for 15 minutes.
• 2.When timer rings gradually replace hot water with cold water from the tap. Let stand.
• Meanwhile....
• 3.Heat oil in a large stove top pot at medium heat.
• 4.Finely chop onion adding to pot as you cut. Cook until translucent and just brown.
• 5.Stir in raw rice and beef broth. Boil until broth has just absorbed but rice is still uncooked.
• 6.Transfer to a bowl and set aside.
• 7.Combine tomato paste and curry powder in the un-clean pot, on low heat, stirring constantly for a few minutes until well blended and hot.
• 8.Gradually add warm water and bring to a boil.
• 9.Slice corned beef into chunks and add to pot.
• 10.Finely chop red pepper adding to pot as you chop.
• 11.Stir. Return rice to pot. Stir.
• 12.You will likely need to add water to just cover the rice. Return lid to pot and cook at low until the water has absorbed and the rice is tender. (Approx 20 minutes.).
• Meanwhile....
• 13.Peel shell from eggs. Slice eggs and tomatoes and use as garnish on rice.

JOLLOF RICE

Steps:

• With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.
• Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
• Wash the rice in hot water until the water is clear. Drain through a fine sieve.
• Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.

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.

JOLLOF RICE

Steps:

• In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
• Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
• Stir in the rice until well mixed, then reduce the heat to low.
• Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

JOLLOF RICE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
• Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.

AFRICAN SIERRA LEONE JOLOF RICE

Steps:

• Put ham hock in deep pot with chicken bouillon and beef bouillon and simmer covered for an hour. While hock is simmering, heat oil in heavy stew pot and brown chicken and beef. Remove from pot and reserve. Saute onions and garlic for a few minutes. Add tomatoes, tomato paste, chilies, salt and cayenne. Stir and cook for 5 minutes. When ham hock is tender, remove it from bouillon, discard skin and bones and return pieces of ham to bouillon. Add bouillon, ham and beef to stew and simmer covered for an hour. Add chicken and simmer covered for another 15 minutes. Add rice. Stir well. Cover and simmer for another 20 minutes or until rice is cooked and chicken tender. Let stand for 15 minutes before serving so rice will absorb the liquid. Prepare cabbage and eggplant and pumpkin by boiling or steaming and serve as side dishes.
• Black Africa Cookbook.