Ingredients with Measurements:
- 2 cups of long-grain rice
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 large tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 scotch bonnet pepper, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of curry powder
- 1 teaspoon of smoked paprika
- 2 cups of chicken broth
- 1 cup of coconut milk
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Set aside.
2. Heat the vegetable oil in a large pot over medium-high heat.
3. Add the chopped onions and garlic to the pot and sauté for 2-3 minutes until they are soft and translucent.
4. Add the chopped tomatoes, red and green bell peppers, and scotch bonnet pepper to the pot. Stir and cook for 5-7 minutes until the vegetables are soft.
5. Add the tomato paste, dried thyme, curry powder, smoked paprika, salt, and pepper to the pot. Stir and cook for 1-2 minutes until the spices are fragrant.
6. Add the chicken broth and coconut milk to the pot. Stir and bring the mixture to a boil.
7. Add the rice to the pot and stir to combine with the liquid.
8. Reduce the heat to low, cover the pot with a lid, and let the rice cook for 20-25 minutes until it is tender and the liquid has been absorbed.
9. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.
10. Fluff the rice with a fork and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 6g
Sodium: 450mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have coconut milk, you can use heavy cream or evaporated milk instead.
Variations:
- You can add cooked chicken, shrimp, or sausage to the rice to make it a one-pot meal.
- You can add peas, carrots, or corn to the rice for extra vegetables.
- You can use different spices such as cumin, coriander, or cinnamon to change the flavor of the rice.
Tips and tricks:
- Rinse the rice in cold water to remove excess starch and prevent it from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid and become fluffy.
Storage instructions:
- Store any leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice, place it in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation ideas:
- Serve the rice in a large bowl or platter and garnish with chopped fresh herbs such as cilantro or parsley.
Garnishes:
- Chopped fresh herbs such as cilantro or parsley
- Sliced scallions
- Sliced avocado
Pairings:
- Fried plantains
- Grilled chicken or fish
- Roasted vegetables
Suggested side dishes:
- Green salad
- Steamed broccoli
- Garlic bread
Troubleshooting advice:
- If the rice is still hard after cooking, add a little more liquid and cook for an additional 5-10 minutes until tender.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Jollof rice is a popular West African dish that is typically made with rice, tomatoes, onions, and spices. It is often served at special occasions such as weddings and festivals.
Flavor profiles:
- The Baye Baye Jollof Rice has a rich and spicy flavor from the combination of tomatoes, bell peppers, and scotch bonnet pepper. The addition of coconut milk adds a creamy and slightly sweet flavor to the dish.
Serving suggestions:
- Serve the Baye Baye Jollof Rice as a main dish or as a side dish to your favorite protein.
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Region: West African