Jollof Rice Recipes

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.

Steps:

• Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
• Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
• Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

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.

Steps:

• Season chicken with salt and black pepper.
• In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
• Add chicken pieces and brown on both sides.
• Place chicken in a kettle and set aside.
• Add onions and salt pork to oil in frying pan and saute until onions are trans- parent.
• Add onions and pork to kettle.
• Set frying pan aside. (Do not discard oil.).
• Add bouillon cubes, red pepper, thyme, 1-1/2 cups water, and tomato paste to kettle and stir well.
• Simmer over low heat for about 10 minutes.
• Add rice to frying pan and stir to coat with oil.
• Add rice and vegetables to kettle, stir well, and cover.
• Cook over low heat 35 to 40 minutes or until vegetables and rice are tender.

Steps:

• For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
• Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
• For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
• Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
• For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
• To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.

Steps:

• Finely slice the peppers and onions. Make a paste out of the garlic and 1 teaspoon of salt. Seed and slice the Scotch bonnet pepper, dice the tomatoes and set them aside. Soften the onions and peppers in the sunflower oil over high heat for 5 minutes, stirring frequently. Add the pasted garlic, Scotch bonnet pepper, tomatoes, and dry seasonings and cook for another 10 minutes over medium heat, stirring frequently. Add the tomato paste, cook for another minute or so, then remove from the heat.
• Blend the mixture with a generous 3/4 cup of chicken stock. If this was prepared in advance, reheat it first. Add another 3/4 cup of stock and blend until the mixture is smooth. Add the palm oil, a final teaspoon of salt, and then pour 2 1/2 cups of this mixture back into the pot. Heat the sauce until it is lightly bubbling. Measure out your rice, then add to the pot. The pot should have a tight-fitting lid, but if it doesn't you can use some foil with the shiny side facing down to retain the heat. Stir gently so that all the rice is coated with the red sauce, then reduce the heat to a very low flame-the lowest possible.
• Cover and simmer for 10 minutes. Open the lid and stir gently again. It is important to get under the center of the pan so all the rice cooks at the same rate. Cover and simmer for another 10 minutes. Open and stir for a final time, then simmer for a final 10 minutes. This makes 30 minutes cooking time in total. Turn the heat off and allow to steam, covered, for another 15 minutes. It's tempting to open the pot here but it's very important to trust the process and allow the rice to cook residually. This improves the final taste and texture of the rice.
• Open the lid then leave to stand for 5 minutes, uncovered. Then fluff with a fork to separate the rice, slowly working inward from the edge of the pan in a swirling motion. If the rice is not completely cooked, add the remaining 1/2 cup stock, stir gently, then place back over low heat for another 10 minutes. Spoon the rice out onto a separate dish and serve.

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.

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.

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!