07/09/2023
🚨 🚨 JOLLOF RICE RECIPE 🚨 🚨
Ingredients
for 6 servings
* 2 large yellow onions, roughly chopped
* â…“ cup vegetable oil, plus 2 tablespoons, divided (80 mL)
* 14 oz diced tomato, 2 cans (395 g)
* 6 oz tomato paste, 1 can (170 g)
* 1 habanero pepper
* 2 teaspoons curry powder
* 1 teaspoon garlic powder
* 1 teaspoon ground ginger
* ½ teaspoon mixed dried herbs
* 3 chicken bouillon cubes, crushed
* 2 ½ cups long grain rice, rinsed (500 g)
* 1 cup frozen mixed vegetable (150 g)
* 1 ½ cups water (360 mL)
Preparation
* Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
* Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
* Heat the remaining â…“ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
* Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
* Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
* Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
Enjoy!
