Jollof Rice
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Jollof rice (also called Benachin) is a major staple dish originating from the Wolof/Jollof people of Senegal and Gambia (hence the name Jollof rice), it is very popular in west African regions like Ghana, Senagal, Ivory Cast and Nigeria.
To make this dish you will need:
Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.
Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.
To make this dish you will need:
- 500 g (1 lb) lean beef or chicken
- Salt and ground white pepper, to taste
- Vegetable oil for frying
- 1L (1-3/4 pt) stock or water with 3 crushed stock cubes
- 3 large onions, finely chopped
- 4 cloves garlic, peeled and finely chopped
- 2-3 chillies (hot peppers), finely chopped
- 4 large tomatoes, blanched, peeled and blended or mashed
- 45 g (3 tablespoons) tomato paste
- 250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
- mushrooms and capsicums (sweet or bell peppers)
- 500 g (1 lb) long-grain rice
- Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish
Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.
Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.
