GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY
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
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
WEST AFRICAN JOLLOF RICE
West African Jollof Rice is superb! My parents are nigerian. I grew up eating this rice and every eaten at every party where the host is west african. Every west african country has its own version, however this is the best! Enjoy!
Provided by adejoy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Method.
- Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
- Add the chopped carrots next and saute for a minute with little salt.
- Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft. For about 3 minutes until you see the oil getting red. Then add frozen veggies. . Add the rice next. Saute for another 2 minutes or so.
- Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.
- Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
- If rice is still lil hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
- Garnish with cilantro/parsely and serve.
Nutrition Facts : Calories 597.8, Fat 18.3, SaturatedFat 3.5, Cholesterol 7.5, Sodium 550.6, Carbohydrate 96.5, Fiber 6, Sugar 9.2, Protein 12.4
WEST AFRICAN JOLLOF RICE RECIPE BY TASTY
Here's what you need: large tomatoes, habanero peppers, water, onions, garlic, ginger, vegetable oil, tomato paste, shrimp bouillon cubes, garlic powder, curry powder, fresh thyme, black pepper, adobo, jasmine rice, mixed vegetable, salt
Provided by Mary Bunatal
Yield 7 servings
Number Of Ingredients 17
Steps:
- To begin preparing the base of the stew, blend tomatoes and 1 habanero with 3⁄4-1 cup (180 - 240 ml) of water. Place in a bowl and set aside.
- Next, blend 1 of the 2 chopped onions, garlic, and ginger with about 1⁄2 cup (120 ml) of water. Place mixture in a separate bowl and set aside.
- Begin heating vegetable oil in a large pot. Add the 1 remaining chopped onion to the oil when hot, and cook for 4 minutes on medium heat.
- Add the tomato and onion purees to the pot, followed by the tomato paste, shrimp bouillon, garlic powder, curry powder, thyme, white/black pepper, and Adobo. Cut the other habanero in half and add to stew. Stir mixture thoroughly and cook together for 10 minutes on low-medium heat.
- Add rinsed jasmine rice and mixed veggies to the pot. Stew base should be just enough to cover the rice. Add enough water to cover the rice. Stir and add salt to taste.
- Cover pot opening with a piece of foil and then the lid and cook on low-medium heat for 30-35 minutes. Cook until rice has absorbed all the liquid.
- When finished, stir rice remove from stove and allow to cool.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, Sugar 10 grams
AFRICAN SIERRA LEONE JOLOF RICE
Tasty dish with ham hock, chicken, stewing beef with spices and rice. This is medium heat recipe add more chile and cayenne if you like it more spicy.
Provided by Olha7397
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 793.2, Fat 40, SaturatedFat 11.3, Cholesterol 147.6, Sodium 1164.4, Carbohydrate 58.9, Fiber 8.3, Sugar 12.4, Protein 49.7
JOLLOF RICE
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
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
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