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How to make West African Jollof

Jollof rice is a staple dish of many of the West African countries, with regional variations. Typically made with meat or fish, it also can be vegetarian by leaving out the meat.

Total time: 
Yield: Serves 6

INGREDIENTS:

1/2 c. vegetable oil
1 lb chicken, shrimp, fish or other meat 3-4 c. water or stock
1/2 c. onion, finely chopped
4 cloves garlic
1/2 c. green or red pepper, finely chopped 2 cups long grain rice
1 6-oz. can tomato paste
1 16 oz can tomatoes, diced
2 chopped carrots
1 c. green beans
1 c. shredded cabbage
1T.salt
1/2 tsp. black pepper
1/2 tsp. thyme
1 tsp. crushed red pepper or fresh chilies
1/2 tsp. ground ginger or allspice (optional)
Vegetable options: you can also add any or all of the following: mushrooms, eggplant, squash

 

DIRECTIONS:

In a skillet, sauté the chicken, meat or fish in 1/4 c. vegetable oil. Remove from heat and set aside in larger pot. Add 2-3 cups stock or water to chicken and simmer for 20 minutes. Meanwhile, saute onion, and green or red pepper until soft in oil, 4-5 min; add garlic and saute 1-2 min longer. Stir rice into the onions and peppers, then add tomato paste, stirring to coat rice and give it a reddish hue. Add chopped tomatoes, and let them cook down for several minutes. Pour this mixture over the chicken, add carrots, green beans, cabbage and spices. Reduce heat to low, cover and simmer for 20 minutes. Serve on a platter, garnish with sliced hard-boiled egg, cilantro or parsley.

 

credited to: Frank Theater