I woke up exactly a week ago to the buzz of ‘World Jollof Rice Day’, with the hashtag flying around on social media. Having never heard of that before and Google yielding no positive result for my curious mind, I became more curious when brands like Etisalat and Coca Cola identified with it, until I realised it was a new national initiative.
I quickly decided to add my little identity to the many voices as a patriotic Nigerian…and out came Corned Beef Jollof. You may have seen my love-themed rice for the day on social media. It is already one week past but it will be a dishonour if those pictures don’t make it to the blog. So, come on, lets get this Corned Beef Jollof Rice out with the pictures too. I celebrate all you readers and subscribers to the blog with love and as i stated on the #worldjollofriceday or #nationaljollofriceday as the case may be…LET LOVE RULE!
Corned Beef Jollof Rice Recipe
- 2 cups of rice
- 1 tin of corned beef
- Two medium sized tomato
- 1 medium sized onions
- 1 tablespoon of tomato puree
- 1 stock cube
- Seasonings – All purpose seasoning, thyme or any one of your choice
- A chunk of ginger
- 2 cooking spoons of vegetable/olive or other oils.
- Salt and pepper to taste
- Chopped bell peppers – Different colours for garnishing
- Water for cooking
- Parboil rice in boiling water till it is slightly but not well done. This will reduce the cooking time in the stock and prevent it from burning too much. Rinse to remove excess starch, drain and set aside.
- Meanwhile blend the tomatoes with the onions, ginger and pepper, boil in a pot to dry up. Once dry, add the oil into the tomatoes with the puree and fry for some minutes.
- Break up the corned beef and add to the tomatoes, together with the stock cube and seasoning. I am not a fan of frying for too long and with the seasonings infused, you will be sure to get a tasty meal. Stir and allow to simmer a bit before adding water.
- Once the stock boils, add the rice making sure the water level and rice are almost the same. Gently mix to combine thoroughly while checking for taste. Cook on low to medium heat to avoid burning.
- Once the water dries up, add the chopped peppers and stir.
- Serve with plantain or egg as a side. Try pairing it with the steamed egg as a lunchbox meal…another back-to-school meal idea.
**If the rice seems to be burning or not soaking up the water, do not stir, rather leave the pot open on low heat so that the water can be evaporating as steam. This is a contrast to covering your rice with foil paper or waterproof to retain heat and get it done without adding more water.
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