African Cuisine

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Jollof rice

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Cuisine: African Created by Kunle Adesua

Popular all over West Africa, Jollof Rice, or Ceebu Jen as it’s known in Senegal, is perhaps the best known West African dish because it’s delicious and easy to prepare. A little like an ‘African risotto’.

Huge variations of Jollof Rice are possible but basic ingredients tend to be - a special rice that has been parboiled* and then dried, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, fish, vegetable, or spice can be added.
 

Ingredients

Obe Ata (African Sauce)
5 tomatoes
3 red capsicums
6 fresh chillies
1 onion, finely chopped
3 shallots
3 spring onions
1 celery stalk, diced
Pinch of salt
Efiri (Fresh African mint)
100ml 100% pure palm fruit oil

Fish and Rice
1kg fresh fish (Marlin) cut into cubes
Dried crushed chillies
2 medium size carrot chopped
2 chopped capsicums
2 chopped tomatoes
2 zucchini (or 2 stalks of celery with leaves)
Salt
Palm fruit oil
2 cups long grain rice, parboiled*
200ml water

 

Preparation

Obe Ata (African Sauce)
Blend the chopped tomatoes in a bowl and set aside. In a separate bowl blend the capsicums and chilli.

Heat the palm fruit oil in a pan and add the African mint, chopped shallots, spring onions, diced celery and salt and stir well for approximately 1 minute. Then add the blended tomatoes and the blended capsicum & chilli.

Fish and Rice
Cut Marlin into large cubes and sprinkle with dried crushed chillies and set aside.

Heat some palm fruit oil In a deep saucepan and add chopped carrot, capsicum, tomatoes and zucchini with a little salt.
Then add cubed fish, water and long grain rice and the Obe Ata sauce. Gently mix together and bring to boil. Cover pot with lid and simmer for approximately 45 minutes until rice and vegetables are cooked.

Serve with fried plantain slices.
 

   
16 Apr 2010 05:26 AEST
Surfing Cook
London
nice recipe but...
I am a cook by trade and Nigerian cook at that. The recipe is nice , but its not jollof rice. Spices you need thyme, black pepper, bay leaves, curry powder and some meat of fish stock or vegetable stock a large sweet pepper, four beef tomatoes, one large onion, a teaspoon each of groundnut, veg, sesame n mustard oil per cup of rice, some ginger n garlic a bit of and some fresh or dried ground chilli. 500g/1 cup rice is enough for two NO palmoil or fish. Efirin is not mint, its like basil
15 Dec 2009 02:54 AEST
martin
roleystone
great
great recipe,the person that was complaining about how mant it was serving and going all claggy,i am thinking maybe u can use your brain and half ,even get more tricky and half it again to make the desired amount ................thanks again great recipe
09 Jun 2009 01:57 AEST
Sandhya
Robina
Brilliant
This recipe turned our brilliantly. Nice, cheap & easy. I cut my fish pieces smaller than what was recommended here & marinated the fish slightly in lemon and some Moroccan herbs. I didnt have carrots so used extra celery instead. Also, didnt parboil the rice but simply rinsed it and threw it in the pot with a perhaps an extra cup of water. This recipe made about 12-15 serves. A considerable amount!
01 Jun 2009 11:38 AEST
Alan
Donvale
Sorry ... didn't like it
To answer the question - this makes about 12-15 serves!!!!!!!!!!!!!! And when the end result is not to your liking that's a lot of waste. It was just unsubtle and claggy ... the fish and capsicum tastes totally dominated.
16 Jan 2009 12:49 AEST
Theresa
Braddon
Numbers?
This dish looks amazing! I love the look of it. How many people do you think it would feed? 6?

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