I thought I’d share with you my quick jollof rice recipe, since #ArikeBsKitchen is about everything African meeting Western and healthy eating coming together.
This particular take on the traditional West African jollof rice, is most especially for working weeks when you work 9 to 5 and have to prepare lunch that can last for 2 to 3 days, child’s lunch when you have a toddler who demands it and small parties (hosting).
This is will be my first video and I hope you find it detailed enough to help you recreate the dish:
- Medium brown onion – 1 washed
- Cooked king prawns – 1 pack
- Bell peppers (red, yellow and green) – 1/2 of each
- Sunflower oil – 1tsp
- Sunflower spread – 2tbsp/ scoops
- Tomato – 2 on a vine
- Tomato puree – 2tbsp/scoops
- Thyme – 1tsp
- Sea salt – 1 and 1/2 tsp
- Curry (optional – I don’t use this when making this recipe for myself) – 1tsp
- Bacofoil – medium length
- Boiled water – 250mls
- Deep saucepan –medium size
- Chilli powder (optional – I don’t use this when making this recipe for myself) – 1tsp
- Mixed veg (optional) – 1 full cereal bowl
- Beef or chicken stock (optional – I didn’t use this) – 100ml
- White Rice (long grain or basmati) – 1 and 1/2 cups of rice
- Pour the sunflower oil and add the spread into the pan and lightly fry for 1 min over a medium gaze then add the chopped onion, stir and fry for another 2mins.
- Add the already cooked and defrosted king prawns to the pan and fry for 2 mins.
- Add the thyme and sea salt to the mixture in the pan. Stir and fry for 1 min.
- Wash and chop your choice of bell peppers. Add them to the pan, stir, cover and allow to fry lightly for another 2 mins.
- Wash and chop your tomatoes, add them to the pan then stir and fry for 1 min. Cover the pan this time to allow another 1 min of frying (this will allow the tomatoes and peppers time to soak up the seasoning).
- add the curry (optional), stir and fry for 1 min.
- Add 2 medium scoops of tomato puree. Before stirring the puree into the mixture, allow 1 min for the puree to fry over a high gaze after which you can return the gaze to medium and stir the puree in.
- Add 1tsp of chilli powder (optional). I don’t use this when I prepare this recipe for myself.
- At this point, have a look at the colour of your ingredient in the pan (Jollof rice usually has an orangey colour), this is where you decide whether you need to add some more tomato puree or not. I had to add some more because I was hosting a small Nigerian get together.
- Turn the gaze to low, cover the pan and begin to boil the water required to cook the rice. Measure 1 and 1/2 cups of rice, wash 2x with clean water under the tap.
- Add the washed rice to the pan, turn the gaze back to medium then proceed to stir the rice and fry for 3 – 4mins continuously to avoid burning the rice.
- Add the boiled water to cover the top of the rice, add 1 stock cube( you can use chicken broth for non vegetarian options/vegetable stock for the vegetarian option and pescatarian options). Cover the pan and cook for 15 mins, remember to stir from bottom to top occasionally to prevent burning.
- At regular intervals, taste and check the rice texture and if need be, add some seasoning, salt, broth or water to your taste.
- Cover the pan with Bacofoil (ALWAYS use the NON SHINY SIDE and place a lid over it). Allow the rice to steam for another 5 – 10mins over a low gaze (always check to avoid burning).
After which, lift the foil and you should have a well cooked Jollof rice with each grain dropping independently of each other (see video).
Serve with well cooked smoked salmon (Pescatarian), fried chicken (Flexitarian), Salad and mixed vegetables. The list is endless and depends on your style of eating.
Don’t forget to share you opinions with me.
Till next time, Enjoy you meal.