Name: West African Jollof Rice Recipe by Tasty
Yield: 7 servings
Cuisine: West African
Ingredients: 5 large tomatoes, quartered; 2 habanero peppers, halved, divided; 1½ cups water, divided; 2 onions, chopped, divided; 3 cloves garlic, diced; 2 teaspoons ginger, diced; 1⁄2 cup vegetable oil; 1 tin tomato paste (6 oz); 3 shrimp bouillon cubes; 1 teaspoon garlic powder (optional); 1 tablespoon curry powder; 1 teaspoon thyme; 1 teaspoon, white or black pepper; 1 tablespoon Adobo; 3 1⁄2 cups uncooked jasmine rice, rinsed; 1 cup mixed vegetables of your preference (I use peas and baby carrots, chopped); Salt, to taste

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Ingredients

for 7 servings

5 large tomatoes, quartered
2 habanero peppers, halved, divided
1 ½ cups
water, divided (360 mL)
2 onions, chopped, divided
3 cloves garlic, diced
2 teaspoons
ginger, diced
½ cup
vegetable oil (120 mL)
1 Tin tomato paste
3 shrimp bouillon cubes
1 teaspoon
garlic powder, optional
1 tablespoon
curry powder
1 teaspoon
fresh thyme
1 teaspoon
black pepper
1 tablespoon
adobo
3 ½ cups
jasmine rice, uncooked, rinsed (700 g)
1 cup
mixed vegetable (150 g)
salt, to taste

Nutrition Info

Calories 350
Fat 16g
Carbs 46g
Fiber 5g
Sugar 10g
Protein 6g

Estimated values based on one serving size.

Preparation

To begin preparing the base of the stew, blend tomatoes and 1 habanero with 3⁄4-1 cup (180 - 240 ml) of water. Place in a bowl and set aside.
Next, blend 1 of the 2 chopped onions, garlic, and ginger with about 1⁄2 cup (120 ml) of water. Place mixture in a separate bowl and set aside.
Begin heating vegetable oil in a large pot. Add the 1 remaining chopped onion to the oil when hot, and cook for 4 minutes on medium heat.

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Add the tomato and onion purees to the pot, followed by the tomato paste, shrimp bouillon, garlic powder, curry powder, thyme, white/black pepper, and Adobo. Cut the other habanero in half and add to stew. Stir mixture thoroughly and cook together for 10 minutes on low-medium heat.
Add rinsed jasmine rice and mixed veggies to the pot. Stew base should be just enough to cover the rice. Add enough water to cover the rice. Stir and add salt to taste.
Cover pot opening with a piece of foil and then the lid and cook on low-medium heat for 30-35 minutes. Cook until rice has absorbed all the liquid.

West African Jollof Rice

Ingredients

Nutrition Info

Preparation

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West African Jollof Rice

Ingredients

Nutrition Info

Preparation

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Spring is here!

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