Jollof is one of the most famous dishes in Africa, with each country making changes to the original recipe to suit their environment and the ingredients available.
Here is the recipe I use.
- 500 g Rice
- 500 ml Cooking oil
- 100 g Garlic, chopped
- 100 g Ginger, chopped
- 100 g Onion, chopped
- 50 g Green pepper, chopped
- 50 g spring onion chopped
- Curry, nutmeg and rosemary
- Salt to taste
- 50 g Pepper (blended)
- 5 large fresh Tomatoes (blended)
- 500 g beef
- 3 tablespoon Meat spices.
- 150 g tomato puree
- Cut the beef into desirable sizes and wash into a saucepan. Add the blended onion, garlic, ginger, salt, seasoning and small water and allow to steam for 12 minutes.
- Heat oil in a large saucepan and fry the meat until golden brown and transfer to separate plate.
- Add chopped onion and garlic to the same oil, leave to simmer for about 10 minutes.
- Add blended pepper, fresh tomatoes and tomatoes puree. Stir and cover to cook for about 20 minutes.
- Taste for salt
- Add curry, nutmeg and rosemary.
- Add rice and stir continuously for 2 minutes.
- Add 1 cup of water, taste for salt again and cover to cook about 15. Add more water if the rice is still hard but in little portions. Use a tight fitting-lid to cover your saucepan to allow the steam cook the rice. This can help reduce the amount of water to use.
- When the rice is soft, add the fried meat, green pepper, and spring onions and allow to simmer for 5 minutes .
- Serve jollof with shito or salad and your desired protein choice.
NB: please watch the amount of water you use, or you might end up with a soup-like dish.lol ..i had my fair share of failed jollof. so exercise caution. enjoy cooking .yours truly, Lady Lolo.