Jollof Rice:
Ingredients
Rice (6 cups)
Veg oil
Red bell peppers,
Onions,
Jamaica pepper or habanero pepper,
tomato paste.
Seasoning stock or (aromat)
salt to taste,
curry,
thyme,
chicken stock
Directions / Preparations:
Step 1 Wash and parboil your rice to remove the starch, rinse and set aside
Add veg oil, add blended onion, bell peppers, jamaican peppers.
- Reduce your heat to low, add tomato paste, chicken stock, curry, thyme, seasoning, cubes, aromat to taste
- Allow to boil for 15 -20 min on low heat
- Gradually add water as needed
- Add rice and stir. Remember excess water will make your rice soggy
- Your heat at this point should be low to medium
- Continue to cook until the rice softens
Cooking time for this quantity on low heat can take 45-60 minutes
Turn with a wooden spoon as needed so the rice can cook evenly.
Serve your rice with your choice of meat, fish, or chicken. Enjoy!
You can refrigerate leftovers- Jollof rice keeps well in the fridge for up to 2 weeks.
Please remember , a lot of these ingredients are my personal preference, feel free to add and subtract as needed. We are not trying to pass an exam, just have fun with these recipes, add your own spin, you just might come up with something new and exciting.
