Black History Month Recipe: Jollof Rice
Jollof Rice is a colourful rice dish that originates from Ghana and Nigeria, but is celebrated across all of West Africa, and is a sure hit with family and friends.
You will need:
- 1 Large Onion
- Garlic and Ginger
- Half a scotch bonnet (add as required)
- Dried herbs: Mixed herbs, thyme, curry powder, Maggie cube, All-purpose seasoning.
- Mixed veg
- Tomato puree
- Chicken Stock
- 1 Tinned tomato
- Rice
Method:
● Chop/Slice whole onion.
● Place onions in a pot with Olive Oil - half the circumference of the pot
● Add seasonings to the onions, curry powder, season all, and add the herbs. Stir until brown.
● Rinse two scotch bonnets and add to 1 tin of peeled tomatoes. Blend together and add to pot.
● Stir and add one and a quarter of warm water from the blender (1200 ml) into the pot.
● Add 3 tablespoons of tomato puree to the pot.
● Cover pot half/3/4 way with pot top. Boil (medium heat) until simmered to a stew.
● Once simmered to a stew add 2 Maggie cubes and sprinkle over.
● Add 1 knorr chicken cube to the stew and stir it, then half cover with pot and cover again whilst boiling.
● Wash 900g of rice with a sieve and drain.
● Place washed rice in a bowl and add ¾ of water.
● Add rice into a pot of stew and turn the heat up whilst stirring vigorously for about 2 minutes.
● Add mixed vegetables to rice and stew before stirring.
● Lower heat right down and place foil on the pot before covering.
● Stir every 20 minutes until cooked ensuring that the rice is all stirred well from the bottom to top.
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