Tuesday 25 December 2012

Jollof Rice with Dodo

Jollof rice is the most commonly eaten rice dish in the whole of West Africa. There are different variations of this dish, served with a range of accompaniments, but Jollof rice served with fried plantain (dodo) always make a perfect combination!

Nutritional Data (per 100g serving)
Calories: 192kcal
Fibre: 1g
Carb: 25g
Protein: 2g
Fat: 9g
Vitamins: A, C, E
Minerals: Iron, Calcium

Notes:The addition of oil or butter will significantly increase calorie count for this dish.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 2-3 people

350g easy cook rice
1 large just ripe plantain
2 chicken thigh quarters
½ can of plum tomatoes
½ tablespoon tomato paste
1 sprig of fresh thyme
1 teaspoon freshly milled or ground nutmeg
2 cups chicken stock
1 medium size onion
2 seasoning cubes
½ scotch bonnet (yellow). Remove stalk & seeds, finely chop (optional)
2 large sweet red pepper. Remove stalk & seeds
1 tablespoon of butter
1 teaspoon curry powder
Suya spice
1 serving spoon vegetable oil
1. Blend the tomatoes, sweet peppers and onion together. Pour blend in a large pot, then add the scotch bonnet, thyme, curry powder and chicken stock. Also add 350ml of water. Bring to the boil. Stirring slowly, add tomato puree and allow to boil for another 5 minutes under high heat.

2. Turn heat down, slowly introduce rice and stir in. Add some hot water enough to cook the rice, cover pot first with a sheet of foil paper and then with the pot lid. Allow to steam for about 10 minutes.

3. Open pot and check if rice is cooked. Add more hot water if required. When all water/moisture has evaporated, gently stir rice avoiding scraping the bottom of the pot, also avoid overcooking rice.

4. Crush and sprinkle seasoning cubes, stir well to distribute seasoning, then taste for salt, (use more or less seasoning cube depending on preference). Add butter and mix well. Also add a serving spoon of vegetable oil to give the desirable glister.

5. To make the chicken, coat chicken quarters with suya spice, salt and pepper. Brush with some vegetable oil and roast in the oven for about 20 minutes (depending on size of chicken).

6. Peel plantain and slice across its width. Deep fry for about 10 minutes. Drain excess oil and serve with rice and chicken.

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