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Jollof
Ingredients:
Rice 500g
Tomato Puree 150g
Onion 2 bulbs
Fresh Tomato 100g
Fresh Green Chili 50g
Cooking oil
Maggi (shrimp/chicken) 2 or 3 tablets
Fish or Meat or choice 500g
Vegetable (carrot, French beans, green pepper)
Method
If using meat, cut into desired sizes and season with Maggi and onion
Add a little water and boil till meat is tender
Take meat o out of stock and save stock for later use
Fry meat in hot oil till browned and take out of oil
Add chopped onion to the hot oil and cook for 3 minutes
Add blended green chili and fresh tomato, cook till reduced by half
Add the tomato puree, stir in and stew for 30 minutes
Correct the taste with Maggi
Set a little of the gravy aside
Add stock from cooked meat to the gravy on fire. Make up liquid in gravy if the stock is not enough for the quantity of rice to be cooked. Cover and allow to boil
Clean rice and add to boiling gravy
Correct taste with Maggi and reduce heat
Stir occasionally till liquid is absorbed and rice is tender
Further reduce heat and continue cooking till moisture is fairly dry
Serve with meat simmered in gravy and vegetable on the side
Alternate: Meat and vegetable could be cooked together with rice as a one-pot dish but for commercial and standard portion purposes, meat and vegetable are cooked and served separately.
The stock part could be replaced with Maggi tablets and water
Note: the liquid quantity to a large extent depend on the grain type used (Patna or Carolina) and the texture of Jollof desired (single or sticky grain)
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