Jollof/Djolof Rice RecipeOrigin: West Africa Period: Traditional |
|
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. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Jollof/Djolof Rice to your online bookmark site: 
|
|
More African recipes... More recipes for Stews... More recipes for Meat... More recipes using Chillies... More recipes for Beef... More recipes for Fowl... More recipes for Fish... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
 |
Other recipes with chicken and fish as primary ingredients: Chicken Kalya Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
