Page 99 - JSSI Holiday Cookbook

Miscellaneous

Jollof RiceJollof RiceJollof RiceJollof Rice
Kingsley Onalo

1/3 cup oil (vegetable/canola/coconut, not olive oil)1/3 cup oil (vegetable/canola/coconut, not olive oil)1/3 cup oil (vegetable/canola/coconut, not olive oil)1/3 cup oil (vegetable/canola/coconut, not olive oil)
6 medium­sized fresh plum/Roma tomatoes, chopped, OR a 400­gram tin of400­gram tin of400­gram tin of400­gram tin of
6 medium­sized fresh plum/Roma tomatoes, chopped, OR a
6 medium­sized fresh plum/Roma tomatoes, chopped, OR a
6 medium­sized fresh plum/Roma tomatoes, chopped, OR a
tomatoestomatoestomatoestomatoes
6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discardedrs), seeds discardedrs), seeds discardedrs), seeds discarded
6 fresh, red poblano peppers (or 4 large red bell peppe
6 fresh, red poblano peppers (or 4 large red bell peppe
6 fresh, red poblano peppers (or 4 large red bell peppe
3 medium­sized red onions (1 sliced thinly, 2 roughly c
3 medium­sized red onions (1 sliced thinly, 2 roughly chopped), dividedhopped), dividedhopped), dividedhopped), divided
3 medium­sized red onions (1 sliced thinly, 2 roughly c
3 medium­sized red onions (1 sliced thinly, 2 roughly c
1/2 to 1 hot pepper, or to taste1/2 to 1 hot pepper, or to taste1/2 to 1 hot pepper, or to taste1/2 to 1 hot pepper, or to taste
3 tablespoons tomato paste/concentrate3 tablespoons tomato paste/concentrate3 tablespoons tomato paste/concentrate3 tablespoons tomato paste/concentrate
2 teaspoons curry powder (preferably Caribbean style)2 teaspoons curry powder (preferably Caribbean style)2 teaspoons curry powder (preferably Caribbean style)2 teaspoons curry powder (preferably Caribbean style)
1 teaspoon dried thyme1 teaspoon dried thyme1 teaspoon dried thyme1 teaspoon dried thyme
2 dried bay leaves2 dried bay leaves2 dried bay leaves2 dried bay leaves
5 to 6 cups stock (vegetable, chicken, or beef) or wate
5 to 6 cups stock (vegetable, chicken, or beef) or wate
5 to 6 cups stock (vegetable, chicken, or beef) or wate
5 to 6 cups stock (vegetable, chicken, or beef) or water, dividedr, dividedr, dividedr, divided
2 teaspoons unsalted butter (optional), divided2 teaspoons unsalted butter (optional), divided2 teaspoons unsalted butter (optional), divided2 teaspoons unsalted butter (optional), divided
4 cups uncooked converted long­grain rice or golden sella basmati, rinsedla basmati, rinsedla basmati, rinsedla basmati, rinsed
4 cups uncooked converted long­grain rice or golden sel
4 cups uncooked converted long­grain rice or golden sel
4 cups uncooked converted long­grain rice or golden sel
Salt, to tasteSalt, to tasteSalt, to tasteSalt, to taste
Black and white pepper, to tasteBlack and white pepper, to tasteBlack and white pepper, to tasteBlack and white pepper, to taste
Extra: sliced onions, tomatoesExtra: sliced onions, tomatoesExtra: sliced onions, tomatoesExtra: sliced onions, tomatoes
Adapted from https://food52.com/recipes/61557­classic­n
Adapted from https://food52.com/recipes/61557­classic­n
Adapted from https://food52.com/recipes/61557­classic­nigerian­jollof­riceigerian­jollof­riceigerian­jollof­riceigerian­jollof­rice
Adapted from https://food52.com/recipes/61557­classic­n
peppers,
blend
6
the
boil then turn down and let simmer, covered for 10 ­ 12 minutes
2. In a large pan, heat oil and add the sliced onions. Season with a
leaves,
curry powder and dried thyme and a pinch of black pepper for 3 ­
for
another 2 minutes. Add the reduced tomato­pepper­Scotch bonnet
till
define
the pot.
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