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
JOLLOF RICE WITH CHICKEN
Our take on this spicy African rice dish. It's an easy base that can be used for soups or sauces, too.
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate.
- Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.
- Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins.
- Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.
- Take the lid off (the rice won't be cooked yet) then scatter the peppers and okra over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.
Nutrition Facts : Calories 705 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 51 grams protein, Sodium 1.73 milligram of sodium
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
CHICKEN JOLLOF RICE RECIPE BY TASTY
Here's what you need: medium tomatoes, red bell pepper, small red onions, scotch bonnet pepper, vegetable oil, boneless chicken thighs, curry powder, dried thyme, parboiled long grain rice, stock cubes, water
Provided by Kiano Moju
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the tomatoes, red bell pepper, quartered onion, and pepper to a blender and blend until smooth.
- In a pot over medium heat, add 2 tablespoons oil, diced red onion, chicken, and curry powder. Cook until onions are soft and chicken has browned, about 8-10 minutes. Remove chicken from pot and set aside.
- Raise heat to medium-high, and using the same pot, add pureed tomato mixture, cooking until reduced by half.
- Add in remaining oil, and fry sauce for 8-10 minutes.
- Stir in chicken, along with rice, stock and thyme leaves.
- Cover pot tightly with foil. Cover with lid and reduce heat to low, cooking for 30 minutes.
- Once rice is cooked, fluff up before serving.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 68 grams, Fat 24 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
JOLLOF RICE (RICE W/ CHICKEN, HAM & BEEF)
Posting this for ZWT 2006, this is a West African entree rich dish that I myself can't wait to make; it sounds really good and not difficult at all. Don't let the long directions throw you; it is mostly browning and stirring steps.
Provided by JanetB-KY
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Dry the chicken and beef with paper towels and sprinkle with salt and pepper.
- In a large heavy bottomed pan over moderate heat, heat 3 tbsp of the oil until a drop of water sizzles when dripped into it; brown the chicken in the oil a few pieces at a time until golden brown, turning as needed; when done transfer to a plate and set aside.
- Add the last 3 tbsp of oil to the pan and brown the beef in it, turning them frequently until they are well browned; add them to the chicken and set aside.
- Pour off all but a thin film of fat from the pan and add the onions; stirring up the browned bits from the meat, stir and cook the onions until soft and lightly browned; do NOT burn as it will add an acrid taste to the finished dish.
- Add the tomatoes, tomato paste, garlic, chili pepper, ginger and bay leaf.
- Raise the heat to high and still stirring cook for five minutes or until most of the liquid has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
- Stir in the broth and water and return the beef to the pan; add the ham and turn the meats in the sauce until the pieces are evenly coated.
- Bring to a boil again then reduce the heat to low and simmer partially covered for 30 minutes.
- Add the chicken and any liquids around it, baste it with the sauce and let it simmer for ten minutes longer; then gently stir in the rice.
- Return the mixture to a simmer, cover partially and cook for 20 to 30 minutes or until the beef is tender and almost all the liquid in the pan has been absorbed by the rice.
- Remove the pan from the heat, cover tightly and let rest for 15 minutes before serving.
- Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard boiled egg.
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
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