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9 Unconventional Jollof Rice recipes for World Jollof Rice Day

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If there is one West African dish that deserves celebration, it is the Jollof rice. A couple of years ago, World Jollof Rice day kicked off. It is unclear who started it but we are not complaining. There is no reason why Jollof rice should not become a global phenomenon.

There are so many different ways to cook mouth-watering Jollof rice, but in honor of today’s celebration, we have picked 7 unconventional recipes for you to try.

Vegan Jollof Rice


Ingredients

  • 2 tablespoons olive oil
  • 1 cups diced onions
  • 3 large garlic cloves, minced
  • 1½ teaspoons
  • 3 to 4 Thai chili peppers, sliced
  • 1 teaspoon salt
  • 1 cup uncooked basmati rice
  • ½ teaspoon paprika
  • 1 teaspoon dried thyme
  • 14-ounce can of crushed tomatoes
  • 1 cup vegetable broth or water
  • chopped parsley to serve

Get Recipe Here

Senegalese Jollof Rice aka Thieboudienne


Ingredients

  • A handful of parsley 
  • 3 cloves of garlic
  • 1 scotch bonnet/ habanero pepper
  • 1 tsp shrimp bouillon
  • 1 tsp black pepper
  • 1 tsp salt
  • 2½ lbs blue snapper fish preferably cut into fish steaks (or any white fish of your choice)

Get Recipe Here

Oven Baked Jollof Rice


Ingredients

  • 1 medium onion chopped
  • 1 14 ounce Can tomatoes sauce
  • ½ cup cooking oil
  • 3 cups rice I used Basmati
  • 2 teaspoon Chicken bouillon
  • 2 teaspoon salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 4 cups chicken broth or water
  • 1 teaspoon white pepper
  • ½ teaspoon dried thyme optional
  • 1 scotch bonnet pepper or ¾ teaspoon hot pepper omit if cooking for kids
  • 1 pound vegetables
  • 1 pound beef chicken , shrimp(optional)

Get Recipe Here

Native Jollof Rice


Ingredients

  • 2 cups regular rice
  • Chopped Ugu vegetable
  • ¼ cup smoked big prawn
  • 1 cup Ponmo (dried cower skin) cut in pieces
  • 1 big smoked fish catfish
  • 1 Tbsp ground crayfish
  • 1 tsp salt
  • 1 seasoning cube
  • 2 chopped Paprika Chilli
  • Blend 10 plum tomatoes, 2 habanero peppers and 1 onion
  • 1 chopped habanero pepper
  • 1 medium onion
  • 2 fresh yellow peppers
  • ¼ cup palm oil
  • 1 Tbsp Iru (locust beans)

Get Recipe Here

'Oiless' Jollof Rice


Ingredients

  • 2 cups long grain rice(wash until clear and thoroughly drain)(you can use basmati rice. see note)
  • 4-6 plum tomatoes
  • 1-3 habanero peppers (ata rodo)
  • 3 garlic cloves
  • ½ inch ginger
  • 2 very ripe red bell peppers
  • 1 medium onion
  • 1tsp thyme leaves(a sprig of rosemary will do)
  • 3-4tsps smoked paprika
  • ½ tsp curry powder
  • 1 tsp cracked black pepper
  • 1tsp white pepper
  • ¼ tsp nutmeg
  • 3 bay leaves
  • 1 cup coconut milk(optional)
  • 2-3 cups water or meat stock
  • ½-1 tbsp. coconut oil or butter(optional)
  • bouillon
  • salt to taste

Get Recipe Here

Cameroon Jollof Rice


Ingredients

  • 2 tablespoons olive oil
  • ½ large yellow onion, diced
  • 3 large garlic cloves, minced
  • 1½ tsp ginger minced
  • 3 to 4 Thai chili peppers, sliced
  • 1 teaspoon salt
  • 1 cup uncooked basmati rice
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 14-ounce (400g) can of crushed tomatoes
  • 1 cup (250ml) vegetable broth or water
  • chopped parsley to serve

Get Recipe Here

Gambia Jollof Rice aka Benachin


Ingredients

  • 3 cups of medium or long-grain rice (not basmati)
  • 2 onions
  • 6 cloves garlic
  • 5 kani chili peppers
  • 1 Tbsp black pepper corns
  • 3 firm-fleshed whole fish
  • 1 piece of sea snail
  • ½ a salted dried fish
  • 4 lemons
  • 1 tbsp coarse sea salt
  • 1 cup peanut oil
  • 2 cups water (plus more)
  • 2 cubes vegetable stock
  • 4 carrots
  • 2 pieces of squash
  • 2 bitter tomatoes
  • 4 pieces of niambi or cassava root
  • 1/2 a medium cabbage, cut into two pieces
  • 1 sweet potato, cut into 4 pieces
  • 4-6 medium tomatoes
  • 8 cups water approximately
  • Salt and pepper to taste

Get Recipe Here

Coconut Jollof Rice


Ingredients

  • Easy cook rice
  • Tatashe (red bell pepper)
  • Tomatoes
  • Tomato sauce or tomato puree
  • Onions
  • Curry powder
  • Dried Thyme
  • Ginger
  • Chopped Carrots
  • Chopped runner beans (green beans)
  • Beef stock
  • White pepper
  • Vegetable oil
  • Coconut milk

Get Recipe Here

Cauliflower Jollof Rice


Ingredients

  • Palm Oil
  • Cauliflower rice / grated Cauliflower
  • Spring Onions AND/OR ½ Onions
  • Bell Pepper
  • 3 Tomatoes OR ½ a tin of Tomato plum
  • Chilli (Optional)
  • 1 Bay leaf
  • Spices, seasoning and salt
  • Butter
  • Stock or leftover Meat fat (optional)

Get Recipe Here

 

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Food

RECIPE OF THE DAY: Kokoro

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Kokoro is a popular crunchy snack with Western Nigerian origins. It is not unusual to find street hawkers carrying this tasty snack around in trays placed on their heads. There are two types of Kokoro sold in local markets with the difference being only in shape as well as a distinction on whether this African snack is spicy vs non-spicy.

Category, DifficultyIntermediate

Yields10 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Ingredients

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Directions

Kokoro

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RECIPE OF THE DAY: Moroccan Lamb Tangine With Asian Pears

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There’s a lot happening with each bite of this Moroccan Lamb Tagine with Asian Pears! Lamb shoulder is rubbed with a spicy, herbaceous, garlic marinade and accompanied by figs, dates, Asian pears, red onions, and honey. Let’s start with the obvious; What the heck is a Tagine and why should you cook with it? A tagine is an earthenware cooking vessel with a history dating back to 9th century North Africa. Tagine also the word used to describe the food as we would say a stew or a curry.

Category, , , DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Ingredients

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Directions

Moroccan Lamb Tangine With Asian Pears

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RECIPE OF THE DAY: Ogbono Soup

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Ogbono or Apon comes from the seeds from the African Mango, also called Wild or bush Mango, which is then ground into the powder used in making Ogbono Soup. The African mango seed is said to have an impressive amount of healthy fats and fiber as well as other great nutritional benefits that would make you want to eat Ogbono Soup more often than you currently do…. 🙂 I tend to use a lot of dry fish in my cooking primarily because Mum makes it and its always readily available but any meat or fish will do…. We also had fresh water leaves which mum brought from her farm (bless her!) so I used water leaves in these but you can use any green vegetables from Ugu (fluted pumpkin leaves) to spinach, kale, bitter leaves, Scent leaves or Uziza.

Category, , , DifficultyIntermediate

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Ingredients

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Directions

Ogbono Soup

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