Top
Hi there! Subscribe for updates!

Basmati Jollof Pilaf

AuthorEmma AkuffoDifficultyAdvanced

The most adopted theory for the expansion of the dish explains Jollof Rice as having its origins in the Senegambia region of west Africa, in the ancient Wolof or Jolof Empire, during the 14th-16th century. The former empire is located in what is considered to be parts of modern-day Senegal, The Gambia, and Mauritania

Yields2 Servings
Prep Time40 minsCook Time2 hrsTotal Time2 hrs 40 mins
 2 Large blended red onions
 ½ large red onion roughly chopped
  cup cup vegetable oil
 14 oz diced tomato
 2 cans 6 oz tomato paste
 1 habanero pepper
 1 tsp ground ginger
 1 tsp Garlic powder
 2 tbsp Curry Powder
 ½ tsp mixed dried herbs
 3 Maggi Shrimp bouillon cubes
 1 whole Nutmeg
 1 Onga Stew seasoning
 1 ½ cups water
 8 cups Basmati Rice
 3 Bay Leaves
 ¼ cup Peas
 ¼ cup cube-cut Carrots
1

1. Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
2. Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
3. Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
4. Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
5. Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew 6. has reduced by half and is deep red in color.
7. Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
Enjoy!

Ingredients

 2 Large blended red onions
 ½ large red onion roughly chopped
  cup cup vegetable oil
 14 oz diced tomato
 2 cans 6 oz tomato paste
 1 habanero pepper
 1 tsp ground ginger
 1 tsp Garlic powder
 2 tbsp Curry Powder
 ½ tsp mixed dried herbs
 3 Maggi Shrimp bouillon cubes
 1 whole Nutmeg
 1 Onga Stew seasoning
 1 ½ cups water
 8 cups Basmati Rice
 3 Bay Leaves
 ¼ cup Peas
 ¼ cup cube-cut Carrots

Directions

1

1. Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
2. Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
3. Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
4. Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
5. Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew 6. has reduced by half and is deep red in color.
7. Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
Enjoy!

Basmati Jollof Pilaf
The most adopted theory for the expansion of the dish explains Jollof Rice as having its origins in the Senegambia region of west Africa, in the ancient Wolof or Jolof Empire, during the 14th-16th century. The former empire is located in what is considered to be parts of modern-day Senegal, The Gambia, and Mauritania

Leave a Reply

Your email address will not be published.

OBAA HUB