JOLOFF RICE (West Africa)
As we conclude this culinary voyage through the heart of West Africa, Jollof Rice stands as a testament to the power of tradition and the beauty of shared meals. With every mouthful, you're experiencing the essence of a region rich in culture and flavor. So, gather your loved ones, relish the vibrant colors, and allow Jollof Rice to whisk you away to a world where every bite is a celebration of heritage and unity.
Equipment
- 1 pan
- 1 stove
Ingredients
- 1 Tbsp Coconut or Olive Oil
- 4 Chicken Thighs
- ½ Cup Onions
- 2 Tbsp Garlic (Minced)
- 1 Tbsp Ginger (Minced)
- 1 Tbsp Tomato Paste or Ketchup
- 1 Cup Crushed or Diced Tomatoes
- ¼ Tsp Nutmeg
- ½ Tbsp Red Chili Pepper Flakes
- 1 Cup Stock plus
- ½ Cup Water
- 1 Cup Uncooked Basmati Rice
- 1 Cup Carrots (Diced)
- ½ Cup Green Bell Peppers (Diced)
Instructions
- Heat oil in a large saucepan, on medium heat.
- Add onions and cook until soft. Add garlic, ginger, and chicken and cook until chicken starts to brown.
- Stir in tomatoes, tomato paste, chili pepper flakes and nutmeg, cooking for another minute.
- Pour in water and bring to a rapid boil
- Turn heat down to simmer and cook for about 25 minutes.
- Add in rice, carrots and bell peppers and then cover and let cook, on lowest heat setting, for another 25-30 minutes or until rice is done.
- Remove from heat and set aside until ready to serve.
Notes
Jollof Rice isn't just a recipe; it's a cultural masterpiece. The marriage of rice, tomatoes, and vibrant spices creates a symphony of flavors that tell the story of West Africa's rich heritage.