I was too busy to post last Tuesday, even though I wanted to, so I'll leave you with two recipes today. First, Jollof Rice and then the more adventurous Jollof Rice with corned beef. The ingredients are the same for both, except the corned beef for the second recipe. There are various ways of cooking jollof rice and I do use more than one but for the sake of simplicity and explanation, I chose this way.
Enjoy!
Ingredients:
500g Long grain Rice
Plum tomatoes (1 can)
Big red peppers (1)
Vegetable oil
Onions (1 medium sized)
Chicken stock
Pepper, Salt and Seasoning i.e Maggi (to taste)
Preparation:
The tomato Stew
1. Blend the plum tomatoes, onion and the big red pepper.
Pour into a pot of hot oil (generous amount) and cook until the oil separates from the tomato puree. The stew is cooked when the puree loses its sour/raw taste.
If you feel the oil is too much, pour out any excess when the puree is cooked.
2. Pour the chicken stock into the tomato stew and allow to boil.
Add seasoning to taste.
*Parboil the rice in a separate pot before or while you do the above stage*
The Jollof
3. Pour the parboiled rice into the tomato stew (the water & rice should be around the same level).
Cook on low heat until the water dries up completely.
It is not unusual to let the rice at the bottom of the pot burn a bit in order to achieve better results.
4. Mix the rice in the pot after you turn the heat off, so the tomato stew is spread evenly.
With Corned Beef
For this variation, simply mix in the corned beef with the cooked tomato stew before adding the chicken stock. This would come between steps 1 and 2. Ensure the corned beef is well mixed into the tomato stew. Everything else is the same as described above.
Enjoy your meal!
xoxo
