So yesterday was World Jollof Rice Day; yes, you read right. People may wonder why we need a special day to celebrate a dish that is like pure water to some who eat it several times a week. But if it’s been a while since you tasted the orange stuff, then here’s a simple recipe to get your lips oily and your tummy satisfied.
• 10 tomatoes
• 5 tatase
• 5 pieces rodo
• 1 cooking spoon tinned tomato puree
• 1 kg beef
• 2 red onion
• 5 cloves garlic,minced – optional
• 4 bay leaves
• 1 tbsp. Dry Thyme
• 1 tbsp. Curry powder
• 4 Seasoning cubes
• 5 cups rice
• Salt to taste
• Canola oil
• 1 cup green peas and carrots
• 2 cubes Maggi
Wash the rice thoroughly and place in a pot. Add enough water just enough to cover the rice and par boil for 10 mins. Wash the parboiled rice with cold water, drain and set aside.
Wash and blend the tatase, rodo, tomatoes and 1 onion. Add the tomato puree. Set aside.
Wash, season and boil the beef for about 15 – 20 minutes or until soft (make sure you have enough beef stock to cook the rice)
Slice the remaining onions and garlic. Pour the canola oil into a pot, fry the onions and garlic for one minute and then add the pepper mix. Stir fry for about 5 minutes.
Pour in the beef stock and mix well. Add the remaining seasoning (Maggi, curry, thyme and salt).
Add the rice to the pot containing the pepper mix. Turn with a wooden spoon and allow to cook until water dries up. If water dries up and it is still hard, add some more water and allow to cook until soft
Leave the rice to burn underneath till you begin to smell it. Once it completely dries up at the top, turn off the burner and open the pot slightly for the vapor to evaporate. Your jollof is ready…serve!
Photo credit: Ingredient Matcher
Recipe credit: Dobby’s signature