Foods | Jollof Rice
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Jollof Rice

Jollof Rice


2 cup(s) Jasmin Rice

6 tablespoon(s) Olive Oil

1 medium Red Onion sliced

2 small Red Onion

2 medium Habanero Pepper chopped

2 medium Plum Tomatoes

1 can(s) Tomato Puree

2 cube(s) Chicken Boullion

2 large Carrots sliced diagonally

1 cup(s) French beans sliced

1 pinch(es) Salt

1 pinch(es) Black Peper


In a food processor, blend chillies, tomatoes and 2 onions. Store for later.

In a nonstick pan heat 6 tablespoons of olive oil and fry the sliced onion till transluscent then add the tomato puree.Fry for further 3-4 minutes.

Add blended tomato chillies and onion mix to pot. Crumble in the 2 chicken boullion cubes and stir well. Cover and let it cook through, on medium heat till oil floats on the top.

Add jasmin rice and 2 cups of water, stirring it to make sure nothing is sticking to the bottom. Turn heat to low

Add green beans and carrots to the pot, with 1 cup of water, and cook till the water has almost evaporated.

Cover and simmer on low heat till the rice is cooked through. Serve with Grilled/Baked Chicken, Beef, Shrimp, Portobello Mushrooms

By James Ekow 06/12/2013 16:32:00
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