Best Smoky Spiced Jollof Rice Coconut Fried Plantain Recipes

JOLLOF RICE WITH FRIED PLANTAINS

Jollof Rice with Fried Plantains image

Jollof rice is a well-loved one-pot rice dish in popular in many West African countries, including Nigeria. It is made by cooking rice in a flavorful tomato and pepper puree.

Provided by Kwame Onwuachi

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 cloves garlic
2 plum tomatoes, chopped
1 large red onion, chopped
1 large red bell pepper, stemmed, seeded and chopped
One 1-inch piece ginger, peeled and sliced
1 seasoning cube, such as Maggi
1/2 small habanero pepper
1/4 cup tomato paste
1 teaspoon curry powder
1 1/3 cups vegetable oil
Kosher salt
2 tablespoons vegetable oil
1/2 habanero pepper
Kosher salt
1 tablespoon tomato paste
1 1/2 cups jasmine rice
Vegetable oil, for deep frying (about 4 cups)
2 ripe sweet plantains, cut into 1/4-inch rounds
Kosher salt

Steps:

For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.

JOLLOF RICE

Jollof Rice image

A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven. Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm. Most jollof is prepared over an open flame or on a stovetop. Missing from this oven version is the slightly smoky flavor you get from the little bits of rice that have browned on the bottom of your pan, but that's nothing a pinch of smoked paprika can't fix. Serve with braised goat or other stewed meats, and a side of fried plantains.

Provided by Yewande Komolafe

Categories dinner, grains and rice, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

1 (14-ounce) can whole peeled tomatoes with their juices
1 medium red bell pepper, stemmed, seeded and roughly chopped
1/2 medium red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 red habanero chile, stemmed
2 tablespoons canola or other neutral oil
1/2 cup canola or other neutral oil
2 medium red onions, peeled, halved and thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground turmeric
1/4 teaspoon smoked paprika (optional)
3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben's Original), basmati or jasmine rice (about 1¼ pounds)
5 fresh thyme sprigs
1 fresh bay leaf
Kosher salt and freshly ground black pepper
2 cups beef, chicken or vegetable stock

Steps:

Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.