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Jollof Rice

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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    Posted: 02 March 2010 at 10:01

Jollof Rice

In a 10 inch skillet with 1/2 cup of oil, cook 2 pounds of meat: chicken, shrimp, pork etc.

In a separate soup kettle, sauté 1/2 Cup each chopped onions, green peppers in 1/4 C oil with 1/2 Tsp. grated ginger unitl soft.

Add one 16-oz can whole stewed tomatoes and simmer for 5 minutes.
Add 12 oz tomato paste, 2 quarts water, 1 tablespoon salt, 1/2 tsp. each black pepper and thyme and 1-2 tsp. crushed red pepper flakes. Then add to this mix the cooked meat and simmer 20 minutes longer.
 
Meanwhile, in a 2-quart saucepan cook 2 cups white rice in 3 cups of chicken stock.
 
To finish preparation, combine the sauce with the rice and pour the Jollof Rice in a deep platter, arranging the meat in the center.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 07 March 2010 at 08:15
Here's another one:
 

JOLLOFF RICE

(West African)

 

 

½ each: Red, Green and Yellow Bell Peppers

½ Anaheim or Poblano pepper

½ Yellow Onion

½ TSP Ground Ginger

1 14-16 oz can stewed tomatoes

1 12 oz can tomato paste

1 TBSP coarse ground salt

½ TSP coarse ground black pepper

½ TSP thyme

2 TSP red pepper flakes

 

Olive oil

2 Cups white rice (basmati optional)

3 cubes chicken bouillon

 

Sautee peppers onions and ginger in oil until soft.

 

Add can stewed tomatoes and simmer for about 10-15 minutes.

 

Add can of tomato paste, 1 equivalent can of water, and remaining spices. Stir in gently to mix well over low heat, and simmer gently for 20 minutes.

 

Meanwhile, cook 2 cups rice in 4 cups water and bouillon cubes. Add rice when water is boiling, return to boil and cover tightly. Turn heat to low and let cook for 30 minutes….no peeking. When ready, fluff rice with fork and mix into the tomato-vegetable liquid.

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