Well-Seasoned Cookbook

flavorful recipes perfected over time

Kelsey's Jollof Rice

This is the way I make it in Cameroon . . . a much smaller batch than our original recipe and slightly different in how it's prepared . . . but the same amazing flavor!!

Ingredients for the Sauce:

9 small (roma size) tomatoes, diced

3 medium onions (sliced in thin "onion ring" half-circles")

6 lg garlic cloves, minced

1/4 pound beef (or chicken) cut into bite-sized pieces

1 cup water

4-5 Tbsp. tomato paste

4 maggi cubes

2 bay leaves

2 Tbsp. red palm oil

1 tsp. thyme (I've been known to use Italian seasoning when I don't have thyme on hand)

1/2 tsp. salt

1/8 tsp. black pepper

A small "smidgen" of powdered red pepper (Be careful! the red pepper gets hotter as it cooks, so just start with a very tiny amount -- you can always add more later)

4 lg potatoes

Ingredients for the Rice:

2 cups uncooked rice

4 cups water (for cooking the rice)

2 Tbsp. tomato paste

2 Tbsp. red palm oil

1 Tbsp. canola oil

1 tsp. salt.

1/2 tsp. black pepper.

Directions:

Combine all the sauce ingredients, EXCEPT the potatoes, in a saucepan and bring to an even simmer. Keep simmering for 20-30 minutes to be sure all the flavors blend together well.

While the sauce is simmering, heat some oil for deep frying. Peel and dice the potatoes.  Deep fry the potatoes until golden brown, then add them directly to the sauce that should still be simmering. Simmer an additional 5 minutes, then remove from heat.

In a separate pot, add the dry rice and rinse well. Add 4 cups water along with the tomato paste, oil, and seasonings. Bring to boil.

When the rice comes to a boil, add 1-1/2 cups of the cooked sauce to the rice. Mix the sauce into the uncooked rice and simmer. Allow the rice to simmer until the water is almost gone. Cover and cook another 2 minutes, then turn off the flame but keep the lid on the pot for the rice to continue steaming to finish cooking.