Juliana Dinnall

Jollof rice is a rice dish from West Africa. Jollof is traditionally made with long grain rice, tomatoes, scotch bonnet pepper, onion, and spices. How Jollof is prepared varies across different regions. Here is a version with mixed vegetables added.

Ingredients 

Jollof Rice 

• 400g x 2 cups long grain or basmati rice
• 2 two tins 400g chopped tomatoes.
• 3 tbsp tomato purée
• 1 red pepper
• 1 scotch bonnet chilli
• 1 onion
• 3 Maggie cubes 
• I chicken or Vegetable stock cube.
• 1 tbsp vegetable oil
• A couple of sprigs of fresh thyme.
• 1 cup of mixed vegetables
• 2 bay leaves (optional)
• 1 tbsp curry powder (optional) 

Roast Chicken

• 8 Chicken legs or thighs. (you can remove skin if you wish)
• 1.5 tablespoons of all-purpose seasoning or chicken seasoning 
• 1 tsp of garlic paste.

Method 

Preheat the oven at 190°C /gas mark 5.

Jollof 

1. Blend the pepper, onion, tomatoes, and scotch bonnet to a smooth paste.
2. Heat the oil in a medium sized pan and add the blended tomato paste along with the curry powder, thyme sprigs and bay leaves, Maggie cubes and stock cube of choice. Cook on a medium heat for 15 minutes stirring occasionally.
3. While your tomato base Is simmering, put the rice into a bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice or three times until the water runs clear. 
4. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) cook for approximately 20 mins or until rice is soft. 
5. Cook mixed vegetables separately according to packet instructions. 
6. Add to the rice and gently mix. Rice is then ready to serve.

Chicken 

7. Remove the chicken from its packaging, place in a bowl and wash with lemon, lime or vinegar.  
8. Place chicken on an oven tray and roast in the oven for 30 min turning halfway through.
9. Once chicken has thoroughly cooked through, place two pieces on a plate, add rice and serve with salad. 

Ingredients 

• 1lb (2cups) of cubed pumpkin 
• 2 tbsp of vegetable oil 
• 1 tbsp margarine

           chopped onion.

• 1 green bell pepper 
• 4 slices of chopped bacon (optional)
• 2sp curry powder (add more if you wish according to your taste
• 1 tin tomatoes 
• Salt and Pepper to taste 
• 1 clove garlic crushed.

Method 

1. Put oil and margarine in a pan and gently heat.
2. Fry the onion, green pepper, and bacon in the oil for about 5 minutes (bacon is optional)
3. Add curry powder and cook for a further minute or two.
4. Add pumpkin, tinned tomatoes and salt and pepper. 
5. Cover and simmer gently for 20 to 30 minutes (until pumpkin is soft)
6. Stir occasionally to make sure the pumpkin is not sticking to the pan, feel free to add a little water if necessary. Stir in crushed garlic a few minutes before serving. 

Curry can be served with rice or roti.