JOLLOF RICE

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Jollof rice is an African rice dish. It is the progenitor of the Jambalaya and appears in the culinary cultures of several nations. It is known as Paella in Spain, Pilau in India, Risotto in Italy, Ploff in Russia and Jambalaya amongst African Americans.

 

Jollof rice is enjoyed through out the length and breadth of West Africa and Nigeria in particular. Black women taken from the African continent took the dish into the African Diaspora and popularised it.

 

INGREDIENTS

  • One jar of Alafia Tomato cooking sauce.
  • 1kg of Easy Cook rice.
  • One medium sized onion - chopped.
  • One small bag of frozen mixed vegetables.
  • 2 vegetable Stork cubes.
  • 190 ml of vegetable oil.
  • One level desert spoonful of salt.
  • 500 ml of warm water.

 

METHOD

1) Pour vegetable oil, rice and onion into a large cooking pot. Crumble stork cubes into contents of pot.

2) Add salt and begin to gently stir fry contents of pot on a low to medium heat for 3 -5 minutes or until rice and onions begin to brown.

3) Turn heat down to very low and then add warm water to rice without stirring.

4) Spoon in half a jar of the Alafia tomato cooking sauce (do not stir!).

5) Pour frozen mixed vegetable onto the rice (without stirring). Stirring at this stage will cause rice to begin to burn at the base without cooking through.

6) Cover pot tightly with a lid or kitchen foil and allow to simmer or steam through for 10 - 15 minutes.

7) Open after at least 10 minutes to see if rice is cooked and softened.

8) If rice is still not softened add a little more water if the pot is drying out. Cover and allow to cook or steam through for another 5 - 10 minutes.

9) Gently stir the entire contents of pot together before serving.

 

Broccoli stewed in Naija Potent peanut or fried plantain is a lovely accompaniment to Jollof rice.    

 

Savannah Stir Fry

 

veggie-stir-fry

 

INGREDIENTS

  • 1 medium sized onion chopped.
  • 225gms of Broccoli florets.
  • 200gms of garden peas.
  • 225gms of Mushrooms
  • 200gms of baby corn shoots.
  • 200gms of runner beans sliced up.
  • 200gms of root ginger cut into strips.
  • 1 oxo vegetable cube.
  • 4 tablespoons of vegetable oil.
  • ½ teaspoon of salt.
  • 1 tablespoon of Balangwu paste.
  • I50mls of water.

 

METHOD

1) Heat the vegetable oil in a wok or frying pan.

2) Pour in the onions, mushrooms, baby corn and Balangwu paste into the hot oil and stir fry for one minute, so that the paste thoroughly coats the onions and mushrooms.

3) Add the salt and vegetable oxo cube.

4) Add the Garden peas and runner beans.

5) Add the strips of ginger.

6) Add 150mls of water.

7) Add the broccoli florets.

8) Cover and allow to simmer for 3 minutes.

 

Serve on a bed of rice.

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