Jollof rice

Jollof rice is a popular dish all over West Africa. It was originated in the Gambia. There is a tribe in Gambia called jollof/wollof and jollof is their staple dish. It has spread to the whole of West Africa especially Ghana and Nigeria.

There are many variations of jollof rice; beyond that, nearly any kind of meat, vegetable or spice can be added. Heat is a matter of personal taste and you should know your own limitations.

                                      It goes well with chicken

                                         It can be eaten with fish
                

or pork

                                                       Very yummy with shrimp

Feel free to improvise using what meat and vegetable you have available. Try goat meat, beef, lamb, ham, shrimp, fish or pork.

I embrace the uniqueness of each countries way of making it.

Prep time 7mins

Cooking time 45mins

Yield 2-4 servings

Ingredients

·         ½ cup of vegetable or sunflower oil

·         Onions chopped 2

·         Combine a thumb-size ginger, 3 garlic cloves and 1 habanero pepper and a medium size onion and blend to make a paste.

·         4 cups of deseeded chopped tomatoes

·         1 cup tomato sauce

·         Seasoned meat of your choice (seasoned goat meat will be my preference)

·         Seasoned salt/adobo/magi cube any of them will do or a little bit of each

·         2 tbsp nutmeg

·         Spices of your choice (rosemary, thyme, white pepper, curry powder, herb of basil family)

·         2 cups of basmati or mahatma jasmine rice (recommended)

·         Water or stock 1 cup

Directions

1.       Heat half a cup of oil over medium flame in a medium calphalon pot (any non-stick pot)

2.       Bring to a boil and add chopped onions – 1min

3.       Add paste (ginger, onion, pepper and garlic blended) and sauté until the onions are wilted and translucent– 4mins.

4.       Add chopped tomatoes and tomato sauce and cover the pot, stirring occasionally – 10mins.

5.       Add any seasoned meat of your choice and cook for 15-20mins.

6.       Add nutmeg, salt to taste and any spices you choose and let it simmer for 5mins.

7.       Add rice and stir. Sauté rice in mixture, giving it a reddish hue. Stir occasionally. Cover with foil and a lid so no steam can escape 10mins

8.       Add a cup of water or stock, cover with foil and lid, and continue the cooking in a preheated oven of 350 degree F until tender, stirring occasionally. 10mins.

Add any vegetable of your choice. Carrots, cabbage, aubergine, French beans, red and green bell peppers, mushrooms, corn etc.