how do I make jollof rice?

Question

amount for 4 people

Answer 1

Cut recipe in half 3 cup all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1-1/2-pound) boneless pork shoulder roast, cut into 1-inch cubes
1/4 cup cooking oil
2 cups chopped onion
1 to 2 hot peppers, such as jalapeno or serrano, finely chopped*
4 cloves garlic, minced
2 cans (14-1/2-ounce each) diced tomatoes with herbs
2 cans (14-1/2-ounce each) vegetable or chicken broth
1 (6-ounce) can tomato paste
1 cup chopped carrots
1 cup chopped green sweet pepper
2 teaspoon dried thyme, crushed
1 bay leaf
1 1/4 cups long grain rice

In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal bag; shake to coat pork. Repeat with remaining pork cubes.

In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside.

Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned.

Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes.

Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf.

Makes 8 to 10 servings

Answer 2

Easy Jollof Rice
1 Chicken, cut-up (when I say "cut-up", I don't mean breast, thigh, wing etc., I mean hacked with an axe or whatever into little pieces, bone, meat skin and all) -the trick to African vs. American authenticity.
Easy Jollof Rice


2 tbsp oil
1 medium onion, chopped
1 16 oz can diced tomatoes w/juice
1 1/4 cups chicken broth
1 bay leaf
2 tsp curry powder
1/2 tsp dried thyme leaves, or 2 sprigs fresh thyme
1/2 tsp salt
1 tsp good ground hot red pepper
1 cup long grain or converted rice
snipped fresh parsley (optional)

In a large skillet, brown the chicken in the hot oil about 10 minutes (stirring constantly). Remove from skillet, and set aside, leaving drippings in skillet. Add the onion to the drippings, cook on a medium-low heat until transparent, but not brown. Now you can drain off the fat and add the chicken back to the skillet. Combine all of the rest of the ingredients (except for rice and parsley) in a separate bowl (stir them together) and pour over the chicken. (do not stir mixture in skillet at all). Bring to boiling, reduce heat to low, and simmer-covered for 30 minutes. Add the rice now, and try not to disturb the chicken, but make sure the rice is distributed evenly, and covered everywhere with liquid. Cover and simmer 30 minutes more until the rice is tender, and liquid is all absorbed. (should use a VERY low heat). Remove bay leaf, sprinkle with parsley if desired, and serve. Bon Appetit!


From: Faye Martin
Subject: Re: Recipes from Africa
Message-ID: Pine.SUN.3.91.941123095221.10787D-100000@discover
Date: Wed, 23 Nov 1994 15:09:49 GMT

Answer 3

1. In a sizeable pot, add chicken stock sufficient to cover the base of the pot.
2. Add one-third of the stew and mix with water to get a liquid consistency. Stir.
3. Boil.
4. Transfer the parboiled rice to the pot and stir very well (add salt and pepper, to taste, if desired).
5. Cook on medium-low heat until the water has mostly dried up (after approx. 15 to 20 mins).
6. Add the remainder of the stew to the top of the rice.
7. When the rice is completely dry, stir and serve.

To make the chicken stock: buy a whole chicken (preferably hen) cut into pieces and transfer to a pot. Add enough water to cover most of the chicken. Season with 2 tbsp of dried thyme, 1 tbsp Lion or Tropical Sun curry powder, 2 brown onions, finely chopped, 3 stock cubes (Maggi or Knorr) and a bit of salt. Leave for 20 minutes.

As for the stew: de-seed 3.2kg (7 Ib) plum tomatoes, cut into small chunks and blend with some water. Cook on high heat for 45 minutes, or until all the water has dried. Add 800ml vegetable oil and 2 finely-chopped onions and leave to fry for another 45 minutes, or until the oil becomes transparent. Then add a large tin of tomato paste mixed with water to achieve a consistency as soft as the stew and transfer to the pot to fry for another 45 minutes, or until the paste loses its raw/sour taste. (Remember to pour out the excess oil when done making the stew.)

All of this will enable you to make a wonderful jollof rice!

Answer 4

vegatarian

1/4 cup oil
6 medium onions, chopped
4 bell peppers, chopped
3 carrots, chopped
1 cup string beans, broken into pieces
3/4 cup peas
6 tomatoes, chopped
1/2 teaspoon black pepper
1 teaspoon dried thyme
4 cups medium grain brown rice, cooked (cold)
1/2 cup tomato paste

In a heavy pot large enough to hold everything, saute onions and peppers over medium heat, approximately 5 minutes. Add remaining vegetables, black pepper, and thyme, and cook for about 5 more minutes.
In a separate dish, combine rice with tomato paste and add to pot.

Continue to simmer, adding water sparingly to avoid burning. When vegetables are tender, it's ready to serve.

Answer 5

not heard of it