Do you know how to cook good Jollof rice?

Question

When I made it the flavor turned out fine but the rice wasn't as red as those I've eaten before...do I need to put in more tomato puree? If you have a tried and tested recipe or any advice that would be great - Thanks!

Answer 1

Noo.

Answer 2

I know saffron rice which is probably  similar

Answer 3

There are many variations of Jollof Rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, fish, vegetable, or spice can be added.

What you need

oil for frying

one chicken (and/or a pound or two of stew meat), chopped into bite-sized pieces

one or two onions, finely chopped

salt, black pepper, cayenne pepper (to taste)

Flavoring add-ins (to taste)

chile pepper, chopped

garlic

thyme

bay leaf

ginger

cinnamon

curry powder

two cups chicken broth or chicken stock, or beef broth or beef stock (or Maggi® cubes and water)

two or three ripe tomatoes, chopped

Vegetable add-ins

sweet green pepper (or bell pepper), chopped

string beans or green beans

green peas

carrots, chopped

cabbage, chopped

four cups rice

one small can tomato paste

Meat add-ins

cooked ham

shrimp or prawns (or dried shrimp or dried prawns)

Garnishes

fresh parsley, chopped

cilantro, chopped

lettuce, shredded

hard-boiled egg, sliced

What you do

Heat two tablespoons of oil in a large skillet. Stir-fry the chicken (or beef) in the oil until it is browned on all sides. Remove the meat from the oil and set aside. Add the onions, the salt, pepper, cayenne pepper, and one or two of the flavoring add-ins (if desired) to the skillet and fry the mixture until the onions begin to become tender. Remove the onion mixture from the skillet and set aside with the meat.

In a dutch oven or large covered cooking pot, bring the broth and two cups of water to a simmer. Place the meat and onion mixture into the dutch oven and cover.

In the same skillet used for the meat and onions, stir-fry the tomatoes and one or two of the vegetable add-ins. Continue frying the mixture until the vegetables are partly cooked, then add them to the meat, onions, and broth in the dutch oven.

Again in the same skillet, combine the rice and the tomato paste. Over low heat, stir until the rice is evenly coated with the tomato paste. The rice should end up a pink-orange color. Add the rice to the dutch oven and stir gently.

Cover the dutch oven and cook the mixture over a low heat until the rice is done and the vegetables are tender (maybe half an hour). Stir gently occasionally and check to see that the bottom of the pot does not become completely dry. Add warm water or broth (a quarter cup at a time) as necessary to help rice cook. Adjust seasoning as needed. If desired, add one of the meat add-ins while the dish is cooking. (Shrimp cook very quickly and should not be over-cooked or they will become tough; ham can be added at any time.)

:)

Answer 4

Jollof Rice-

Ingredients:

* 500 g (1 lb) lean beef or chicken

* Salt and ground white pepper, to taste

* Vegetable oil for frying

* 1L (1-3/4 pt) stock or water with 3 crushed stock cubes

* 3 large onions, finely chopped

* 4 cloves garlic, peeled and finely chopped

* 2-3 chillies (hot peppers), finely chopped

* 4 large tomatoes, blanched, peeled and blended or mashed

* 45 g (3 tablespoons) tomato paste

* 250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,

     mushrooms and capsicums (sweet or bell peppers)

* 500 g (1 lb) long-grain rice

* Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

Directions:

1. Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.

2. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.

3. Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.

4. Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.

5. Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.