Trinity Cookbook Recipe: Jollof Rice

Jollof Rice

By Faith Kasor

Jollof rice is a popular cuisine in West Africa, this dish is served at every occasion with love and happiness.

Ingredients

  • 3 cups of rice (Basmati or long gain parboiled rice)

  • ¼ cup of olive oil

  • ½ tablespoons butter

  • 2 chicken breast (chopped) or peeled shrimps (may omit for vegan)

  • 1 tablespoon smoked paprika (can use regular paprika)

  • 1 onion (diced)

  • 1 green bell pepper (diced)

  • 1 red bell pepper (diced)

  • 3 teaspoon fresh diced garlic

  • 1-2 celery stick – optional

  • ½ cup mushrooms – optional

  • 4 tablespoons tomato paste

  • 1 can diced tomatoes

  • 2 bay leaves

  • ¼ tsp dried thyme (or 2 tbsp fresh will be perfect)

  • 2 – 3 cups of mixed vegetables, frozen

  • 3 cups vegetable stock or water

  • 2 teaspoon Knorr chicken bouillon power seasoning or cubes

  • Pinch of salt to your taste

  • 1/4 cup cilantro or parsley to garnish

Steps

  1. Add oil and butter in a heat resistant pot, then add the chicken breast, paprika, onion, celery, green/red peppers, and garlic (optional mushrooms or celery). Sauté for about 3 minutes.

  2. Add the tomato paste, tomatoes, bay leaf & thyme. Cook until tomatoes get slightly soft, for about 3 minutes until you see the oil/sauce getting red. Then add frozen vegetables. Add the rice next. Sauté for another 2 minutes or so.

  3. Add 3 cups of vegetable stock/water, Knorr chicken bouillon and salt. Close the lid, and cook until 90% cooked, for about 30 minutes.

  4. Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.

  5. If rice is still hard, add 1/4 cup water and cover with a heavy lid, which will allow it to steam through. Check back at 5 min and it should be ready. You want to avoid a soft rice.

  6. Garnish with cilantro/parsley and serve.   

Augie SeggerComment