African > West African > Jollof Rice

Remoudou Jollof Rice Recipe

Ingredients with Measurements:
- 2 cups of long-grain rice
- 1 can of tomato paste (6 oz)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 scotch bonnet pepper, chopped
- 2 tablespoons of remoudou spice blend
- 2 tablespoons of vegetable oil
- 3 cups of chicken broth
- Salt and pepper to taste

Special equipment needed:
- Large pot with a 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 large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and sauté until translucent, about 3 minutes.
4. Add the minced garlic and sauté for an additional minute.
5. Add the chopped red and green bell peppers, scotch bonnet pepper, and remoudou spice blend. Stir well and cook for 5 minutes.
6. Add the tomato paste and stir well to combine.
7. Add the chicken broth and stir well.
8. Add the rice, salt, and pepper. Stir well to combine.
9. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
10. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
11. Fluff the rice with a fork and serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings

Nutritional information:
- Calories: 298
- Fat: 5g
- Carbohydrates: 55g
- Protein: 7g
- Fiber: 3g

Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral oil.
- Chicken broth can be substituted with vegetable broth or water.
- Scotch bonnet pepper can be substituted with any other hot pepper.

Variations:
- Add cooked chicken, shrimp, or sausage to the rice for a protein boost.
- Use different vegetables such as carrots, peas, or corn.
- Add more or less remoudou spice blend depending on your preference.

Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
- If the rice is not fully cooked after 25 minutes, add a little more liquid and continue cooking until done.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.

Presentation ideas:
- Serve the rice in a large bowl or on a platter.
- Garnish with chopped fresh herbs such as parsley or cilantro.

Pairings:
- Serve with a side salad or steamed vegetables.

Suggested side dishes:
- Fried plantains
- Coleslaw
- Roasted sweet potatoes

Troubleshooting advice:
- If the rice is too dry, add a little more liquid and continue cooking until it reaches the desired consistency.
- If the rice is too wet, remove the lid and continue cooking until the liquid has been absorbed.

Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure that it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Jollof rice is a popular West African dish that is typically made with rice, tomatoes, onions, and spices. It is believed to have originated in Senegal or Gambia and has since spread throughout the region.

Flavor profiles:
- Remoudou spice blend is a flavorful blend of spices that includes cumin, coriander, paprika, and garlic. It adds a smoky, slightly spicy flavor to the rice.

Serving suggestions:
- Serve the rice as a main dish or as a side dish to grilled or roasted meats.

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Region: Ghanaian

Taste: Savory, Spicy, Tangy, Aromatic, Rich