A Glaswegian’s Take on West African Spicy Rice

(aka ‘Jollof’)

So I’m back after the hiatus that was the Human Rights project. Betcha all missed me, right?

Well anyway, so my church had a potluck Feast to celebrate Easter Sunday and when deciding what I was going to bring, someone mentioned that there was a really tasty rice dish they’d tried from Nigeria. So I thought I’d look it up online, got the general gist that it was a basic jambalaya, and made up a simple version. I have no idea if it tastes anything like it’s meant to, but as it is it’s a tasty rice dish which can be eaten hot or cold. I’ve halved the recipe I used as it made quite a lot; the following should serve 4-5 and can be eaten hot or cold.

2013-03-30 15.18.38

2 small onions, diced

1 clove garlic, minced

2 tomatoes, chopped

1 can plum tomatoes

2 tbsp tomato purée

1/2 cup water + 1.5 cups + extra as needed

2 tbsp oil

2 cups rice (can use just the 40p per kilo stuff, this isn’t haute cuisine)

1/2 tsp chilli flakes

1 tsp curry powder

1/2 tsp pepper, ground

1 tsp mixed herbs

  1. Soften the onions and garlic in a large pan with some oil. When done, remove from the pan and blend them, the tomatoes, the purée, the tinned tomatoes, and 1 cup water.
  2. Heat the oil in the now-empty pan and stir in the rice until coated in oil.
  3. Pour over the tomato mix, and the spices, and stir
  4. Add 1.5 cups water and stir
  5. Let cook for 45 minutes over a medium-high heat, stirring every 10 minutes or so and adding more water if necessary.
  6. If you want, 10 minutes before the end you can add other things such as peas, cooked meat, chopped peppers, etc.

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