WEST AFRICAN JOLLOF RICE RECIPE BY TASTY
Here's what you need: large tomatoes, habanero peppers, water, onions, garlic, ginger, vegetable oil, tomato paste, shrimp bouillon cubes, garlic powder, curry powder, fresh thyme, black pepper, adobo, jasmine rice, mixed vegetable, salt
Provided by Mary Bunatal
Yield 7 servings
Number Of Ingredients 17
Steps:
- To begin preparing the base of the stew, blend tomatoes and 1 habanero with 3⁄4-1 cup (180 - 240 ml) of water. Place in a bowl and set aside.
- Next, blend 1 of the 2 chopped onions, garlic, and ginger with about 1⁄2 cup (120 ml) of water. Place mixture in a separate bowl and set aside.
- Begin heating vegetable oil in a large pot. Add the 1 remaining chopped onion to the oil when hot, and cook for 4 minutes on medium heat.
- Add the tomato and onion purees to the pot, followed by the tomato paste, shrimp bouillon, garlic powder, curry powder, thyme, white/black pepper, and Adobo. Cut the other habanero in half and add to stew. Stir mixture thoroughly and cook together for 10 minutes on low-medium heat.
- Add rinsed jasmine rice and mixed veggies to the pot. Stew base should be just enough to cover the rice. Add enough water to cover the rice. Stir and add salt to taste.
- Cover pot opening with a piece of foil and then the lid and cook on low-medium heat for 30-35 minutes. Cook until rice has absorbed all the liquid.
- When finished, stir rice remove from stove and allow to cool.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 46 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, Sugar 10 grams
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