Here is a delicious and popular African recipe you can try for the weekend: Jollof Rice. Jollof Rice is a beloved dish in West Africa, especially in countries like Nigeria, Ghana, and Senegal. It’s a one-pot dish full of flavor and perfect for gatherings.
Ingredients:
- 2 cups long-grain parboiled rice
- 4 large tomatoes, chopped
- 2 red bell peppers, chopped
- 1 onion, chopped
- 1/4 cup tomato paste
- 1/4 cup vegetable oil
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 cups chicken or vegetable broth
- 1 bay leaf
- 2 cups mixed vegetables (carrots, peas, green beans, optional)
- 1 pound chicken, beef, or shrimp (optional)
- 1 onion, sliced (for garnishing)
- Fresh parsley or cilantro, chopped (for garnishing)
Instructions:
Blend the Base:
In a blender, combine the chopped tomatoes, red bell peppers, and one onion. Blend until smooth. Set aside.
Prepare the Rice:
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Cook the Meat (Optional):
If using chicken, beef, or shrimp, season with salt and pepper and cook in a large pot with a bit of oil until browned and cooked through. Remove and set aside.
Make the Sauce:
In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
Add the tomato paste and cook for about 2-3 minutes, stirring constantly.
Pour in the blended tomato mixture and cook for about 10-15 minutes, until the sauce reduces and thickens. Stir occasionally to prevent burning.
Add Seasonings:
Add thyme, curry powder, paprika, black pepper, and salt to the sauce. Stir well to combine.
Cook the Rice:
Add the rinsed rice to the pot and stir to coat the rice with the sauce.
Pour in the chicken or vegetable broth and add the bay leaf. Mix well.
Reduce the heat to low, cover the pot with a lid, and let the rice cook for about 25-30 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Add Vegetables:
If using mixed vegetables, add them to the pot in the last 10 minutes of cooking. Stir well to combine.
Combine and Serve:
If you cooked meat earlier, add it back to the pot and mix well with the rice.
Remove the bay leaf and fluff the rice with a fork.
Garnish with sliced onions and chopped parsley or cilantro.
Serve:
Serve the Jollof Rice hot with a side of fried plantains, a salad, or any protein of your choice.
Enjoy your flavorful and hearty Jollof Rice this weekend!
