Jollof Rice With Fried Plantains
This flavorful Jollof Rice recipe is a vibrant and comforting dish that brings together the aromatic flavors of tomatoes, peppers, and spices. The rice is cooked in a rich tomato stew, infused with a hint of curry and cayenne pepper, creating a warm and satisfying meal. Served alongside crispy fried plantains and a refreshing green salad, this dish is a delicious way to enjoy a taste of West African cuisine.
— Constant Cookbook
Ingredients
- 1 tbsp olive or vegetable oil
- 2 large onions
- 2 x 400g/14oz cans plum tomatoes
- 4 fresh tomatoes
- 1 red pepper
- 4 tbsp tomato purée
- ¼ tsp cayenne pepper
- 1 tsp curry powder
- 1 bay leaf
- sprig fresh thyme
- 1 stock
- 225g/8oz long-grain or basmati rice
- salt and freshly ground black pepper
- 2 plantains
- green leaf salad
Instructions
- For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent.
- Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube.
- Cover and bring to the boil, then reduce the heat and simmer for 20â30 minutes.
- Rinse the rice well to remove excess starch, then add it to the tomato mixture.
- Bring to the boil, then reduce the heat to low. Cover and simmer for 25â30 minutes, or until the rice is cooked.
- Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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