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Jollof Rice By Tokunbo’s Kitchen

Submitted by West Africa Cooks on Thu, 2016-10-06 09:59

Summary

Yield
4 Servings
SourceTokunbo’s Kitchen
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Description

Perfect jollof rice recipe will feed 4 people. Prep time 15 mins, cooking time 30mins. Total time 45 mins

Ingredients

2 cups
basmati rice
1  
tatashe (paprika pepper)
1  
onion (1/2 chopped aside)
1 can
ciro passata tomatoes (550 ml tomatoes)
100 milliliters
tomato puree
1⁄2 teaspoon
curry powder
1⁄2 teaspoon
thyme
   
salt (to taste)
1  
vegetable stock cube
   
bayleaf (handful)
1⁄2 teaspoon
ginger
1⁄2 teaspoon
white pepper
120 milliliters
vegetable oil

Notes

Tokunbo has provided catering for the

  • Africa Utopia's launch event 2016 Royal Festival Hall. 150 guests VIPs and stakeholders
  • 'BIG60 ART, CULTURE AND LIFESTYLE ‘POP UP’ at The African Centre London
  • Feast for Foodies event with chefs Thelma Egbe, Morin Keshiro and Lope Ariyo (African cooking author)

Website tokunboskitchen.com
Twitter twitter.com/tokunboskitchen
Facebook facebook.com/tokunboskitchen

Instructions

How to make Jollof Rice By Tokunbo’s Kitchen?

1. Soak rice in hot water for about 12 minutes. Wash with cold water to get rid of extra starch.
2. Blend half onion, pepper and tomatoes together and set aside in a strainer to drain excess water.
3. Add vegetable oil into a pot, pour chopped onions and fry until the onions are translucent.
4. Add pepper, onion and tomato blend. Cover pot and fry until the oil rises above the sauce.
5. Once the oil has risen to the top add tòmátò puree and seasoning.
6. Dissolve stock in 2 cups of water and add to sauce.
7. Cover and bring to boil.
8. Add rice, cover with foil and steam cook for about 30-45 mins on slow heat.

See http://www.westafricacooks.com/africa/tokunbos-kitchen

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