SHORTCUT JOLLOF RICE
I first tried this dish in the home of a Nigerian friend. I wanted to try it at home but was overwhelmed by the complicated directions. I was overjoyed when I saw this shortcut version on Fixing Dinner with Sandi Richard. uncle ben's rice works nice because it is par cooked so less starchy
Provided by GingerlyJ
Categories One Dish Meal
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 974.2, Fat 28.5, SaturatedFat 8.5, Cholesterol 362.3, Sodium 2223.9, Carbohydrate 137.3, Fiber 7.5, Sugar 16.3, Protein 41
JOLLOF RICE
Enjoy a version of the West African staple, jollof rice. It's a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer
Provided by member recipe by elizabeth uwaifo
Categories Dinner, Side dish
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
JOLLOF RICE
A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that's nothing a pinch of smoked paprika can't fix. Serve with braised goat or other stewed meats, and a side of fried plantains.
Provided by Yewande Komolafe
Categories dinner, grains and rice, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
- Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
- Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
- Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
- Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.
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
JOLLOF RICE
Make and share this Jollof Rice recipe from Food.com.
Provided by cookiedog
Categories Rice
Time 1h5m
Yield 6-8 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 194.8, Fat 4.3, SaturatedFat 0.7, Cholesterol 0.7, Sodium 1012.3, Carbohydrate 35.7, Fiber 3.4, Sugar 8.1, Protein 4.8
JOLLOF RICE
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
Provided by The New York TImes
Categories side dish
Time 1h
Yield 7 1/2 cups rice
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 10 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams
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