Jollof/Djolof Rice RecipeOrigin: West Africa Period: Traditional |
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The mix of meat and seafood (especially fish) is a feature of West African cookery, which tends to be heavy on starch and fat and light in meat-based proteins. The tendency is to use a fair amount of fish, with the addition of dried fish (either smoked or salted) to add flavour. Chicken is another staple and beef or lamb tend to be added more as a flavouring than as a main ingredient. Ingredients
250g chicken, cut into strips 
Jollof/Djolof Rice Preparation:Method:Prepare, wash and clean the meats. Shell the prawns and wash. Gut and de-scale the fish, then cut into steaks (reserve the prawn shells and fish heads for making stock). Add the chillies to a pestle and mortar, and pound to a paste. Then add a little onion and the tomatoes and pound together with the chillies. Then add the garlic and repeat the pounding process to produce a coarse paste. Add a little oil to a pan, fry the shelled prawns and fish heads gently in this then add 400ml water. Bring to the boil and simmer for fifteen minutes. Strain to remove the shells and fish heads, mix the liquid with the fish stock and reserve. Add the remaining oil to a large stock pot and heat . Fry the meat in this until well browned then add the chilli and garlic purée. Fry for a few minutes and add the shredded cabbage and the bitter tomato. Fry for a few minutes, stirring constantly then add the aubergine and green peppers. Add half the stock to the soup and top-up with water until the liquid just reaches the top of the vegetables. Add 1 tsp black pepper and salt to taste along with the bay leaves. Cover and allow to cook on a high simmer for 45 minutes. Meanwhile, wash the rice, add to a large pot and make-up the remaining stock to twice the volume of rice (ie if using 450g stock you need 900ml of stock/water mixture). Bring the rice to a boil and cook, uncovered for 10 minutes. Reduce to a simmer, cover and cook the rice for 20 minutes. At the end of this time, stir the pounded njasang and the diced red pepper into the rice, stir-in and season with salt and pepper. Cook, uncovered, for a few more minutes to dry the rice and wilt the pepper. Spoon the rice onto a large serving dish or tray and spoon the meat and vegetable stew over the top. Serve immediately. |
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