This is a mouth-watering jollof rice recipe by one of the participants at our Cook & Eat sessions. She took the lead by showing us how to make healthier joloff rice as there are many variations in ingredients and cooking methods. A very popular West African dish.
Ingredients – Serves 4
2 cups jasmine rice rinsed & drained
4 tbsp sunflower oil
5 medium onions finely chopped
5 medium tomatoes chopped
2 cloves garlic
2 tsp grated ginger
2 tbsp tomato puree
2 bell peppers deseeded and cubed
A pinch of sugar
Mixed spices (or any other spices of your choice) to taste
Salt to taste
Pepper to taste
Using a food processor or blender smooth 3 chopped onions, 1 cubed bell pepper, ginger and garlic, then set aside.
Again using a food processor or blender whizz all the tomatoes and set aside.
In a saucepan heat oil and add the remaining 2 onions, cook until golden brown. Then add the blended sauce containing bell peppers and cook on medium heat for about 15 minutes – stirring when required. Add the tomato puree and cook for another 10 – 15 minutes.
In the above sauce pour the blended tomatoes, mix all the ingredients, and allow to cook until the oil appears on top. At this stage add all the spices, sugar and the remaining cubed bell pepper.
Add the rice in the same sauce, mixing gently so as not to break them. Cook for 5 – 10 minutes then add enough water to cook rice. Cover and cook until tender.