Jollof rice, the king of all rice dishes originates in the Senegambia of West Africa. Popularity of this brightly colored red rice has grown tremendously in and outside of Africa, with many claiming to have the best recipe. Here I will show how to make Jollof a tad healthier with the addition of Veggies.
What you will need
4 cups parboiled rice
2 6 oz (170g) tomato paste cans
1/4 cp crayfish(optional not vegan)
Mixed veggies 12-16oz (340g)
3/4 cup oil
4-5 cups stock/water
1-2 tablespoons curry powder
1-2 tablespoons garlic powder
1 tablespoon thyme
2-3 bay leaves
salt and red pepper to taste
- Wash rice and set to the side
- Heat up oil on medium/high heat
- Sauté onions until translucent
- Fry tomato paste 10-15 mins stirring frequently to prevent from burning
- Add crayfish and stir
- Add stock and bring to boil and stir
- Add curry, garlic and thyme and bring to boil; stir frequently to prevent from burning
- Add salt and pepper to taste
- Add veggies, bring to boil; continue to stir frequently
- Add rice and stir, bring to boil and stir
- Add bay leaves and stir
- Once rice has started boiling, cover pot with foil and lid
- Turn down heat to low heat
- Let rice cook on low heat for 30-45 mins
- Do not check rice until 30-45 mins have passed
- Uncover rice and check to see if done
- When done rice should be soft but firm
- Stir, serve and Enjoy!
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