JOLLOF RICE
JOLLOF RICE IS A ONE-POT RICE DISH POPULAR IN MANY WESTERN AFRICA
COUNTRIES. DESPITE SEVERAL REGIONAL VARIATIONS (AS WELL AS A
CULTURALLY SENSITIVE DEBATE BETWEEN GHANAIANS AND NIGERIANS OVER
THE DISH’S ORIGINS), THE POPULARITY OF JOLLOF RICE HAS SPREAD TO
BECOME THE BEST KNOWN AFRICAN DISH OUTSIDE THE CONTINENT. IT’S
WIDELY ACCEPTED AS THE FOREFATHER OF THE LOUISIANAN DISH
JAMBALAYA. SERVE WITH FISH, CHICKEN, BEEF, EGGS OR TURKEY
Ingredients:
2 medium tomatoes, roughly chopped
(about 5 ounces each)
½ medium Scotch bonnet pepper
(or use a habanero pepper), stem removed
½ medium onion, roughly chopped
3 small red bell peppers, roughly chopped
(about 5 ounces each)
1 ½ teaspoons hot ground chili pepper, such as African
dried chili or cayenne
1 tablespoon plus 1 heaping teaspoon onion powder
2 bay leaves
Water (as needed)
MAKE THE DISH
- 1. Combine tomatoes, scotch bonnet pepper and onions and purée in a blender
- 2. 2. Pour half of the purée into a bowl and set aside for later
- 3. Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
- 3. Add the bell peppers to the remaining mixture in the blender and blend until smooth.
- 4. Add to the blender mixture that was set aside and blend all together.
- 5. Heat vegetable oil in a large pot over medium heat.
- 6. Add blended mixture along with the salt, curry powder, ground chili pepper, garlic powder, onion powder,
bay leaves, ginger and thyme to oil. Bring mixture to a boil.
- 7. Stir in the rice until well mixed, then reduce the heat to low.
- 8. Cover pot and let cook until rice is al dente, about 45 minutes.
- 9. After 25-30 minutes, check; if rice is too saucy, remove the lid to cook off the excess sauce. If too dry, add 1 to
2 cups water and stir.
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