JOLLOF RICE

 JOLLOF RICE


The second recipe we are going to discover this week is JOLLOF RICE.

This meal is one of the delicacies of Nigerian and Ghanaian cuisine. It can be eaten as a whole meal or as an aside meal with any meat or fish. It is also widely known around the world. It is again a very colorful, tasty, and spicy meal you HAVE TO try.


La deuxième recette que nous allons découvrir est le JOLLOF RICE.

Ce repas est l'une des spécialités de la cuisine nigériane et ghanéenne. Il peut être consommé comme un repas entier ou en complément à manger avec n'importe quelle viande ou poisson. Il est également largement connu dans le monde. C'est aussi un repas très coloré, savoureux et épicé que vous devez ABSOLUMENT essayer.

Recipe for 6 persons

Ingredients

  • 1/3 cup of vegetable oil
  • 6 medium-sized fresh plum tomatoes (or any tomatoes), chopped, OR 400g tin of crushed tomatoes
  • 6 red poblano peppers/tatashe (or 4 large red bell peppers), seeds to discarded
  • 3 medium-sized red onions (1 sliced thinly, 2 roughly chopped)
  • 1/2 to 1 scotch bonnets or habanero peppers,  to taste
  • 3 tablespoons tomato paste
  • 2 teaspoons hot or normal curry powder
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • 5 to 6 cups of stock (vegetable, chicken, or beef) or water
  • 2 teaspoons unsalted butter (optional)
  • 4 cups long-grain rice, rinsed
  • Salt, to taste
  • Black and white pepper, to taste

Instruction

1.   1.   In a blender, combine tomatoes, tatashe (or red bell peppers), chopped onions, and Scotch bonnets with 2 cups of stock, blend till smooth, about a minute or two. Pour into a large pot/ pan and bring to the boil then turn down and let simmer, covered for 10 - 12 minutes

2.  2.     In a large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder, dried thyme, and a pinch of black pepper for 3 - 4 minutes on medium heat. Then add the tomato paste - stir for another 2 minutes. Add the reduced tomato-pepper-Scotch bonnet mixture, stir and set on medium heat for 10 to 12 minutes till reduced by half, with the lid on. This is the stew that will define the pot.

3.  3.    Add 4 cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.

4.   4.    Add the rinsed rice and butter(optional), stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavor. Turn down the heat and cook on low for 30 minutes.

5.   5.    Stir rice—taste and adjust as required.

6.  6.   If you like, add sliced onions, fresh tomatoes, and the 2nd teaspoon of butter and stir through.

ENJOY YOUR MEAL!


Recette pour 6 personnes

Ingrédients

• 1/3 tasse d'huile végétale

• 6 tomates fraîches de taille moyenne, hachées OU 400 g de tomates concassées en boîte.

• 6 poivrons rouges poblano / tatashe (ou 4 gros poivrons rouges), graines à jeter

• 3 oignons rouges de taille moyenne (1 tranché finement, 2 grossièrement hachés)

• ½ à 1 piment rouge en fruit, à mettre à votre convenance

• 3 cuillères à soupe de concentré de tomate

• 2 cuillères à café de curry

• 1 cuillère à café de thym séché

• 2 feuilles de laurier séchées

• 5 à 6 tasses de bouillon (légumes, poulet ou bœuf) ou d’eau

• 2 cuillères à café de beurre non salé (facultatif)

• 4 tasses de riz à grain long, rincé

• Sel, au goût

• Poivre noir et blanc, au goût

Préparation

1. Dans un blender, mélanger les tomates, le tatashe (ou les poivrons rouges), les oignons hachés et le piment en fruit avec 2 tasses de bouillon, mélanger jusqu'à consistance lisse, environ une minute ou deux. Verser dans une grande casserole et porter à ébullition puis baisser le feu et laisser mijoter à couvert pendant 10 à 12 minutes

2. Dans une grande poêle, chauffer l'huile et ajouter les oignons émincés. Assaisonner avec une pincée de sel, faire sauter 2 à 3 minutes, puis ajouter les feuilles de laurier, le curry en poudre, le thym séché et une pincée de poivre noir pendant 3 à 4 minutes à feu moyen. Ajoutez ensuite le concentré de tomate remuez pendant encore 2 minutes. Ajouter le mélange tomate-poivron-Scotch bonnet réduit, remuer et mettre à feu moyen pendant 10 à 12 minutes jusqu'à ce qu'il soit réduit de moitié, avec le couvercle. C'est le ragoût qui définira le pot.

3. Ajouter 4 tasses de bouillon à la sauce tomate cuite et porter à ébullition pendant 1 à 2 minutes.

4. Ajoutez le riz rincé et le beurre (facultatif), mélangez, couvrez d'un morceau doublé de papier d'aluminium / de cuisson ou de papier sulfurisé et mettez un couvercle sur la casserole - cela scellera la vapeur et conservera la saveur. Baisser le feu et cuire à feu doux pendant 30 minutes.

5. Remuer le riz - goûter et ajuster au besoin.

6. Si vous le souhaitez, ajoutez les oignons émincés, les tomates fraîches et la 2ème cuillère à café de beurre et remuez bien.

BON APPÉTIT!




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