Posts Tagged ‘jollof’
I didn’t put in enough water at first, so I kept slowly adding it and it ended up kind of like risotto.
Gotta go eat it now, dinner with the Bagleys. Thanks for the recipe, Kelvin! Posts on Accra coming eventually, promise.
(A rice dish with tomatoes, onions, spices, and meat if you like)
This is a recipe for the amazing jollof Kelvin made for brunch on Saturday. It’s missing a few details here and there which I tried to fill in, but you can experiment a little and I’m sure it will still be delicious.
Rice (he didn’t say how much but he used one plastic package that looked to be about a pound)
Tomatoes – fresh and tins (he used a few tins, I think of tomato paste)
Spices – pepper, garlic, ginger, etc. if desired
Meat, chicken, or fish if desired (already cooked)
Vegetables (any). Can also replace meat, etc.
Pour a little oil in the bottom of a pan. Add sliced onions and let lightly brown. Add tins of tomatoes and stir to mix with onions. Keep stirring until oil turns a reddish brown. Add spices; stir for two minutes. Add fresh tomatoes; stir for two minutes. If you need to, add some water, just enough to keep the sauce from burning.
Leave to cook for five minutes. Only stir to keep it from burning.
If you re using meat or fish, have it sliced, salted, cooked, and fried already. These can be chopped to the size of half-tomatoes.
Add the meat to the sauce and stir, then add a little water.
Okay, Kelvin’s recipe stops here. After this, I think you basically just add the rice (pour the bag of uncooked rice right in). Mix it in and let it cook for about 45 minutes, stirring every once in a while. There will probably already be enough water in the pot that you don’t need any more. I think that should work, but I’ll get back to you if Kelvin tells me otherwise.
Enjoy. It’s deeelicious.