West African Beef Jollof Recipes

JOLLOF RICE WITH BEEF

Rice stewed in a tomato and meat sauce--a delicious savory West African dish.

Provided by aduani

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h6m

Yield 8

Number Of Ingredients 12

Jollof Rice with Beef image

Steps:

Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
Heat remaining 1 tablespoon vegetable oil in a separate pot. Season stew meat with salt and pepper. Cook in the hot oil until browned, 1 to 2 minutes per side.
Stir meat into the simmering tomato mixture. Add jasmine rice. Pour in enough water to cover the rice. Cover and cook over medium heat, stirring occasionally, until stew meat and rice are tender, about 30 minutes.

Nutrition Facts : Calories 524.6 calories, Carbohydrate 83.5 g, Cholesterol 31.2 mg, Fat 13 g, Fiber 2.6 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 82.5 mg, Sugar 3.5 g

Ingredients

3 tablespoons vegetable oil, divided
1 onion, diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
2 tablespoons tomato paste
1 teaspoon cayenne powder
3 large tomatoes, diced
¾ cup water
salt and ground black pepper to taste
1 pound beef stew meat, cut into bite-size chunks
4 cups jasmine rice
water to cover

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

West African Jollof Rice image

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

Ingredients

2 cups rice (long grained or medium variety)
1/4 cup groundnut oil or 1/4 cup olive oil
1/2 tablespoon butter
1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect
1/4 teaspoon curry powder (optional)
1 onion, sliced
1 celery, diced
1 green pepper, diced (remove the seeds & white stuff)
2 -3 garlic cloves (as per taste)
1 cup chicken breast, diced not cooked preferably, omit if vegan
1/2 inch piece ginger, peeled and grated
1 tablespoon ground paprika (smoked would be ideal)
2 tablespoons cayenne, add more if you want it hotter
3 tablespoons tomato paste, I love using hunts
2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
1 carrot, cubed
1 chicken bouillon cube (I love knorr chicken or maggi)
1 bay leaf
2 cups chicken stock
2 cups water
1/2 cup portebello mushroom (optional)
peas (You can use frozen mixed veggeis)
salt
1/4 cup cilantro (to garnish) or 1/4 cup parsley (to garnish)