HERBED RICE JOLLOF

15
Esther Gyan

By
@afiadoma

Hi Everyone,
This savory dish comes from West Africa, there are many variations of this recipe, however this particuler one i have posted is a modified verson tweaked by me to add more flavor. You will absolutely love this. Mesmerise your guests.
Enjoy

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
1 Hr 10 Min

Ingredients

41/2 c
tomato pulp (crushed tomato)
2 c
sliced yellow onions
1 c
olive oil, extra virgin
2
chicken bouillon cubes
4 c
yasmin rice
1 sprig(s)
fresh rosemary
2 small
fresh bay leaves
2 small
fresh basil
1 c
chicken stock
1/2 tsp
curry powder
1/2 tsp
black pepper
1/2 c
tomato paste
2 Tbsp
flour
2 c
water
2 Tbsp
olive oil, extra virgin
1 Tbsp
salt or as desired

How to Make HERBED RICE JOLLOF

Step-by-Step

  • 1In a deep saucepan bring olive oil to a medium heat, sprinkle the flour on the oil and stir till its golden brown (by this time, the oil will be quite hot)
  • 2Add onions and stir for 5 minutes
  • 3Add tomatoe paste and keep stirring for 10 minutes
  • 4Pour in chicken stock, stir and allow to simmer on low heat for 10 minutes
  • 5Add crushed tomatoe pulp and leave to simmer for 15 minutes
  • 6add basil, rosemary, black pepper, chicken bouillon and curry
  • 7add salt leave on low heat for 25 minutes stirring occasionally
  • 8In a separate bowl add 3 tablespoons olive oil to the rice and stir, this seals the rice from absorbing too much moisture
  • 9pour into the rice 2 cups of water and stir. This prepares the rice well for steaming. Then drain the water from the rice
  • 10pour the rice into the tomato sauce over low heat and cover saucepan with lid. Slowly stir every 10 minutes to make sure heat is distributed evenly. Do this 3 times
  • 11Cover with wax paper and leave for 20 minutes on low heat.
  • 12Serve with your favourite salad, chicken or meat

Printable Recipe Card

About HERBED RICE JOLLOF

Course/Dish: Rice Sides