Kilombero Jollof Rice

(Serves up to 4. Preparation time 20 mins. Cooking time up to 30 mins).

Ingredients

  • 500g white Kilombero rice (soaked for 20 mins in cold water, then thoroughly washed and set aside)
  • 150ml sunflower/corn/groundnut oil
  • 1 medium onion (half thinly sliced into separated rings)
  • 1 red pepper
  • 400g tinned or fresh plum tomatoes
  • 2 tbsp tomato puree
  • 1 – 2 tbsp Bim’s Kitchen African Pepper Sauce (depending on how hot you want it!)
  • 250ml of vegetable or chicken stock (use a low salt stock cube)
  • 2 tbsp dark soy sauce
  • a good pinch of paprika
  • a good pinch of curry powder
  • 2 bay leaves
  • a good few pinches of salt

Method

Blend the unsliced onion, the tomatoes and red pepper to a coarse consistency and set aside. Warm the oil in a 9/10 litre pot over a medium heat. Add the tomato puree and stir fry for about a minute until the puree darkens and begins to separate. Add the blended ingredients, African Pepper Sauce, soy sauce, paprika, curry powder, bay leaves, salt and stock. Stir and bring to a boil.

Add the rice and sliced onion and gently stir. Bring back to a boil. Cover and turn the heat right down. Leave to cook unopened for about 15 – 20mins. Remove lid (most of the liquid should have been visibly absorbed into the rice) and very gently stir the rice together without scraping the bottom. Cover and continue cooking for a further 5 – 10 minutes until all the liquid has been absorbed and the bottom of the pot is just catching. Cook for a bit longer if necessary for all the liquid to be fully absorbed. Your jollof rice WILL catch at the bottom of your pot. This is normal and gives the rice a nice natural smoky flavour but avoid excessive burning!

Serve hot with some grilled meat/fish/prawns/vegetables/poached eggs/an omelette or cold with a salad or salsa. Shown here served hot with some stir-fried prawns, cabbage and green peppers.

TIPS: Wash your rice out at least 5 or 6 times until the water is clear. Once cooled, you can freeze the cooked jollof rice and reheat in the microwave when needed.

2017-05-09T11:14:39+00:00 November 4th, 2016|Categories: Recipes & Tips|0 Comments

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