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Jolloff rice

Ashbell McElveen from Good Food Bites
For a fantastically flavourful rice recipe, try Ashbell's McElveen's distinctive version of jolloff rice, a traditional African dish

Jolloff rice

Method

1. In a large iron pot or casserole dish, add 50ml of corn oil and heat to medium high. Add the dried shrimp and fry for 1 minute, then add the onion and fry, stirring often, until the onion is softened, around 5 minutes.

2. Using a wooden spoon or a blender, mash the onion and shrimp into a paste, making sure all the shrimps are mashed.

3. Add in the garlic and lamb and fry, with the shrimp paste, over medium heat until the lamb is browned.

4. Add in chicken, rice, salt, stock and the whole hot chilli. Bring to the boil, then reduce the heat and simmer until the rice is tender and the stock absorbed, around 15 minutes.

5. Meanwhile, heat the remaining corn oil in a heavy-based frying pan. Add in the sweet potato and fry until browned and tender. Remove and keep warm.

6. Add the red, yellow and green pepper and the spring onion to the pan and fry until just tender, around 2 minutes.

7. Mix the sweet potato and the pepper mixture into the cooked rice mixture, adding more liquid if necessary, cover and cook for 5 minutes more.

8. Serve the jolloff rice with whole, roasted fish or grilled meats.

Cooks Notes:
Dried shrimps can be found in Chinese or Caribbean food stores.

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Serves: 6-8

Prep: 15 min
Cook: 25 min

Ingredients

Ingredients

100ml corn oil
225g dried shrimp
1 onion, chopped
6 garlic clove, minced
450g boneless stewing lamb, cubed
450g chicken fillet, skin on, chopped into chunks
800g long grain rice
1 tsp Salt
1500ml stock or water
1 hot chilli
2 large sweet potatoes, skin left on and cut into small dice
1 red pepper, diced
1 yellow pepper, diced
1 green pepper, diced
3 Spring onions, chopped
whole roasted fish or grilled meats, to serve