4 January, 2017
West African Jollof Rice
This is a simple and versatile recipe which will be loved by all and is fit for any celebration or if you are looking for something special on the weekends.We enjoyed this recipe for Sunday lunch and was thanking Azlin from the bottom of my heart for sharing this wonderful recipe.This recipe is published by Azlin Bloor in the book Foodies+ Christmas Recipes from Around the World.You will get easy ,complex,authentic,fusion all kinds of recipes from the passionate food blogger’s kitchen all over the world.The proceeds are going to Action Against Hunger. Her blog is http://www.linsfood.com.
- Basmati rice (2 cups)
- Tomatoes ( 2 to 3 medium size)
- Tomato puree(1/2 cup)
- Red bell pepper (1 cut into strips)
- Yellow bell pepper(1 cut into strips)
- Green bell pepper( 1 cut into thick strips)
- Green peas (boiled 1 cup)
- vegetable stock 2 cups
- Water 2 cups
- cumin powder(1/2 tsp)
- Coriander powder(1/2 tsp)
- Red chilly powder(1 tbsp)
- Red chilly (2 to 3 whole)
- Garlic (4 cloves ) crushed
- Ajwain( 1tsp roasted or thyme)
- Bay leaves( 2)
- Oil 3 tbsp
- Soak the rice in water for about an hour
- Make a coarse paste with the chopped tomtoes,whole red chilies
- Add oil in the pan and add bay leaves and ajwain or thyme for seasoning.
- Add onion ,garlic and fry.
- Add the tomato paste and saute.Add tomato puree and saute for 10 minutes on ,low flame.
- Add the spices (cumin,coriander and red chilly powder)
- Add salt to taste.
- Fry the bell peepers and add boiled peas.
- Add the rice and mix for 2 to 3 minutes.
- Pour 2 cups of stalk and 2 cups of hot water and cover cook.
- After 15 to 20 minutes when the rice is cooked take it off from oven and serve hot.