Ingredients with Measurements:
- 2 cups of long-grain rice
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 2 red bell peppers, chopped
- 2 Scotch bonnet peppers, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of curry powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 4 cups of chicken or vegetable broth
- 1/4 cup of vegetable oil
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a blender or food processor, blend the onions, tomatoes, red bell peppers, and Scotch bonnet peppers until smooth.
3. In a large pot, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for 30 seconds.
4. Add the blended pepper mixture to the pot and stir. Cook for 10-15 minutes, stirring occasionally, until the mixture has thickened and the oil has separated from the sauce.
5. Add the tomato paste, thyme, curry powder, smoked paprika, and salt to the pot. Stir to combine.
6. Add the rice to the pot and stir until the rice is coated with the sauce.
7. Add the chicken or vegetable broth to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Cook the rice for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
10. Remove the pot from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for sautéing, boiling, and low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 630mg
Total carbohydrates: 52g
Dietary fiber: 3g
Sugar: 6g
Protein: 6g
Substitutions for ingredients:
- Scotch bonnet peppers can be substituted with habanero peppers or jalapeño peppers.
- Vegetable oil can be substituted with canola oil or sunflower oil.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add cooked chicken, beef, or shrimp to the rice for a protein-packed meal.
- Add vegetables such as carrots, peas, or green beans to the rice for added nutrition.
- Use brown rice instead of white rice for a healthier option.
Tips and Tricks:
- To prevent the rice from sticking to the bottom of the pot, stir occasionally and add more liquid if necessary.
- For a smokier flavor, use smoked sea salt instead of regular salt.
- For a spicier flavor, add more Scotch bonnet peppers or hot sauce to the rice.
Storage Instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the rice, add a splash of water or broth to the rice and microwave for 1-2 minutes or until heated through.
Presentation Ideas:
- Serve the rice in a large bowl or platter and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Sliced tomatoes or cucumbers
- Sliced avocado
Pairings:
- Fried plantains
- Grilled chicken or fish
- Coleslaw
Suggested Side Dishes:
- Fried plantains
- Coleslaw
- Grilled vegetables
Troubleshooting Advice:
- If the rice is still hard after the liquid has been absorbed, add more liquid and continue cooking until the rice is tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.
Food Safety Advice:
- Wash your hands and all utensils before handling food.
- 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 believed to have originated in Senegal or Gambia. It is now a staple dish in many African countries, including Ghana, Nigeria, and Sierra Leone.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve the rice with a side of fried plantains and a cold drink such as ginger beer or hibiscus tea.
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Region: Ghanaian