How To Make West African Jollof Rice
Jollof rice, which is popular in Western and sub-Saharan Africa, is a dish with loads of tomatoes, onions, and a rich mix of spices.
To begin preparing the base of the stew, blend tomatoes and 1 habanero with 3⁄4 to 1 cup of water. Place in a bowl and set aside.
Next, blend 1 of the 2 chopped onions, garlic, and ginger with about 1⁄2 cup of water. Place mixture in a separate bowl and set aside.
Begin heating vegetable oil in a large pot. Add the 1 remaining chopped onion to the oil when hot, and cook for 4 minutes on medium heat.
Add the tomato and onion purees to the pot, followed by the tomato paste, shrimp bouillon, garlic powder, curry powder, thyme, white/black pepper, and Adobo.
Cut the other habanero in half and add to stew. Stir mixture thoroughly and cook together for 10 minutes on low-medium heat.
Add rinsed jasmine rice and mixed veggies to the pot. Stew base should be just enough to cover the rice. Add enough water to cover the rice. Stir and add salt to taste.
Cover pot opening with a piece of foil and then the lid and cook on low-medium heat for 30 to 35 minutes. Cook until rice has absorbed all the liquid.
When finished, stir rice remove from stove and allow to cool.
- Calories: 559.16kcal
- Fat: 17.25g
- Saturated Fat: 1.34g
- Trans Fat: 0.12g
- Monounsaturated Fat: 11.86g
- Polyunsaturated Fat: 3.12g
- Carbohydrates: 91.50g
- Fiber: 6.06g
- Sugar: 8.89g
- Protein: 10.26g
- Sodium: 910.40mg
- Calcium: 75.29mg
- Potassium: 821.79mg
- Iron: 5.73mg
- Vitamin A: 206.71µg
- Vitamin C: 51.51mg
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