Pairs well with Smokey Jollof Rice
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Smokey Jollof Rice
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A traditional West African dish with a smoky twist, featuring a rich tomato base, aromatic spices, and perfectly cooked rice.
01:00:00 total
Serves 4
medium
Grain / Bread Course
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Ingredients
- chit oil, Granite oil, or coconut oil - 3 tablespoons
- banana shallots (or white/red onions) - 1 (sliced)
- undyed green chili - 1
- grains of Selim (or guinea peppers) - to taste
- fresh tomatoes - 700g (blended)
- tomato puree - 175g
- large red peppers - 2 (blended)
- ginger - 30g (blended)
- clove of garlic - 1 (blended)
- habanero chili - 1 (blended, adjust to spice preference)
- smoked paprika - 1 teaspoon
- basmati or jasmine rice - 280g (washed and soaked)
- chicken stock or water - 237ml (1 cup) (using blender residue)
Instructions
- Heat Oil: Heat 3 tablespoons of your chosen oil in a pan.
- Fry Shallots: Add sliced banana shallots and fry gently for 3 minutes.
- Add Chili and Grains of Selim: Add undyed green chili and grains of Selim, frying for another 2 minutes on medium heat.
- Blend and Cook Tomato Mixture: Blend fresh tomatoes, tomato puree, red peppers, ginger, garlic, and habanero chili. Cook the mixture gently for 4 to 5 minutes.
- Add Smoked Paprika: Stir in a teaspoonful of smoked paprika for a smoky flavor.
- Prepare Rice: Wash 280g of rice until water runs clear, then soak for 10-15 minutes.
- Combine Rice and Tomato Sauce: Add the soaked rice to the tomato sauce, frying until the water evaporates and the rice absorbs the sauce's flavor.
- Add Stock: Add 237ml of chicken stock or water, then cover with baking paper to steam.
- Cook Rice: Cook the rice covered for about 25-30 minutes, stirring occasionally, until done.
