Plat
Assorted Meat Jollof Rice
1 h 15Pour 6Nutri-Score C€€
C
1 h 15
1 h 15Assorted Meat Jollof Rice
ce qu’il vous faut
Ingrédients
long grain rice (rinsed until water runs clear)Céréales500 g
plum tomatoes (blended)Fruits et légumes400 g- red bell pepper (deseeded, blended)Fruits et légumes2 morceaux
- scotch bonnet pepper (blended)Fruits et légumes2 morceaux
onion (one blended, one sliced)Fruits et légumes2 morceaux
tomato pasteÉpicerie100 g
assorted meat (beef, shaki and liver, cooked and cut into pieces)Viandes700 g
chicken stockÉpicerie500 ml- vegetable oilÉpicerie120 ml
curry powderÉpices10 g
dried thymeÉpices5 g
bay leavesÉpices2 morceaux
saltÉpices8 g
black pepper (ground)Épices3 g
par portion
Nutrition
608kcal
- Glucides
- 70 g
- Protéines
- 28 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Blender
Marmite
Poêle
wooden spoon
pas à pas
Préparation
- Étape 1
Blend the pepper base
- Blend the plum tomatoes, red bell peppers, scotch bonnet and one onion into a smooth mixture.
- Étape 2
Fry the tomato paste
- Heat the vegetable oil in a pot and fry the sliced onion until soft.
- Add the tomato paste and fry until it darkens and loses its raw taste.
- Étape 3
Cook the pepper base
- Pour in the blended pepper mixture and fry, stirring, until the water reduces and the oil rises to the top.
- Étape 4
Add the stock and seasoning
- Stir in the chicken stock, curry powder, dried thyme, bay leaves, salt and black pepper.
- Add the assorted meat and simmer so the flavours combine.
- Étape 5
Cook the rice
- Stir in the rinsed rice, cover and cook on low heat until the rice absorbs the liquid.
- Stir gently, cover tightly and steam until the grains are tender.
- Étape 6
Rest and serve
- Fluff the rice with a spoon and serve hot.