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Jolloff rice
- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- 6-8
For a fantastically flavourful rice recipe, try Ashbell's McElveen's distinctive version of jolloff rice, a traditional African dish
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Dried shrimps can be found in Chinese or Caribbean food stores.
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Ingredients
Ingredients
- 100ml corn oil
- 225 g dried shrimps
- 1 Onion, chopped
- 6 clove Garlic, minced
- 450 g boneless stewing Lamb, cubed
- 450g chicken breast fillets, skin on, chopped into chunks
- 800g long grain rice
- 1 tsp Salt
- 1500 ml stock or water
- 1 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
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.
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Latest Comment
View all comments (6)You've got carbohydrate in the rice, was there any need to add sweet potato as well? It does not make sense to me. I am an African and you do not need sweet potato in jollof rice.
I'm a Sierra Leonean and this recipes doesn't look like that of the authentic jollof rice. Shame on this person.
I am married to a Nigerian, I cook jollof rice and I have eaten jollof rice cooked by african friends and relatives of mine and I have to say that Ashbell McElveen needs to do a little more research next time. This is so far from traditional Jollof rice, unbelievable!
this is the chefs variation,the local dish is much simpler.the method of preparation is similar but the dish mainly consists of bongo fish carrots cabbage casaba bitter tomato and of course tomatoes,nowadays 1tin norm anally harry bailey Gambian ex-pat
I am Nigerian as well and I understand this as the chef's version of jollof rice, people are free to experiment, but I guess it would be helpful to have an authentic jollof rice recipe on the website so that non africans can know the difference. It's a shame there are few African chefs out there to popularise african food, especially as it's a dish that is widely eaten across west africa
I am Nigerian and this is a very traditional dish, I don't know where this cook got this recipe from but I can asure you that he's version is nothing like the jollof rice that africans make. There's no hint of tomatoes in there which is ironic as that is the basis of the whole dish and we certainly don't add any form of potatoe in there. This whole method of cooking this so called dish, including the ingredients is completely wrong and I have to say I am quite offened as an african because if you intend on making one of our most traditional dishes then you should at least have the desency to make it correctly using the right ingredients.