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Aug 4, 2016 · Nutrition Facts. Serving Size: cup (192 g ) Amount Per Serving. Calories 393. % Daily Value* Total Fat 15g 19% Saturated Fat 1.2g 6% Trans Fat 0.4g. Polyunsaturated Fat 9.7g. Monounsaturated Fat 3.5g. Cholesterol 0mg 0% Sodium 478mg 21% Total Carbohydrates 58g 21% Dietary Fiber 1.7g 6% Sugars 2.8g. Protein 5.4g. Potassium 242.1mg 5%
- Habanero Pepper
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- Uncooked Rice
Iron 1.6 mg milligrams 9% Daily Value Potassium 152 mg...
- Habanero Pepper
- Jollof Rice – Nigerian Food
- What Is Jollof Rice?
- Ingredients
- Tips
- How to Serve?
This Nigerian Jollof rice is spicy, fresh, comforting, and satisfying – all in one – the perfect rice dish! I can have it on its own any time of the week, and it makes a wonderful side dish for lots of dishes. I do have a soft spot for this kind of one-pot rice dishes and tomato-based rice dishes are my favorite. Try this rice with tomato and veget...
Jollof rice is a dish popular not only in Nigeria but in several other West-African countries, such as Senegal or Gambia, Ghana or Sierra Leone. The main idea of the dish is the same in all of these countries but, of course, every country has its own version of it. According to Wikipedia“the name Jollof derives from the name of the Wolof people, th...
Parboiled rice:
1. TheNigerian jollof riceis made with parboiled rice. I saw recipes explaining how to parboil rice before even starting to cook this dish. I would have done it, but it was really not necessary, the parboiled sort is very easily available around here, so I preferred to buy it instead. 2. The Ghanaian Jollof version is made with basmati, which doesn't have to be parboiled. You could try that version if you wish.
Chilies:
1. I could not find any Scotch bonnet around here and I know that kind of chili to be unbearably spicy anyway, probably too much for the children. 2. So I chose the “local” kind of chili and I left the seeds inside to make the dish spicier. It was wonderful, hot but not overwhelmingly so and totally aromatic, I loved it! 3. However, if you can find any Scotch bonnet and like spicy food, you should definitely choose that kind of chili then.
Maggi:
1. Something that you will also need to cook this spicy Nigerian recipe is a Maggi stock cube. 2. It was one of the very few times in my life that I have both these particular Maggi stock cubes, I actually only buy them when I cook something African, many African dishes I have cooked until now contain Maggi stock cubes, they are apparently hugely popular there. 3. Alternatively, use a regular vegetable stock cube.
Sauce:
1. After you have made the sauce, cook it for a few minutes to thicken it slightly. Add it to the onions and add a generous amount of tomato paste as well, it is necessary to give the rice more tomato flavor, more color and to thicken the sauce a bit more as well. 2. When you are finished with this step of the recipe, take out about ¼ of this tomato sauce and reserve it for later. You will add it to the finished dish, thus enhancing its flavor and bright color.
Crust:
1. Many of the recipes I've seen recommend letting the rice burn a little at the bottom of the pan, which would give it a really authentic taste. 2. I was not so keen on doing that, so I thought I would add some smoked paprika and some smoked ground black pepper to give it a bit of a smoky flavor. 3. I did and the flavor was wonderful, but without even trying, I did manage to slightly burn it at the bottom of the pan, despite the fact that I used a non-stick pan. 4. So, I just assume that thi...
The Nigerian jollof rice is often served as a side dish for meats or fish. Often, the chicken or other kind of meat is already included in the dish.It could also be served with fried plantains, with a dish called moi-moi, which is actually a Nigerian steamed bean pudding, with coleslaw or steamed vegetables.I ignored all these serving suggestions and served this side dish with some delicious Croatian Cevapci or Cevapcici, which are amazing grilled ground meat rolls. Fusion food, if I may say so, but s...- Pasta And Rice
- 30 sec
- 208
Ingredients. 400g basmati rice. 3 red peppers, halved and deseeded. 1 white onion, halved. 2 garlic cloves. 1 tbsp grated ginger, or ginger purée. 1 Scotch bonnet chilli, deseeded if you prefer less heat (optional) 5 tbsp vegetable or sunflower oil. 100g tomato purée. 2 bay leaves. 1 tbsp dried thyme. 2tsp curry powder (we used hot madras)
- Dinner, Side Dish
- 275
- African
Per serving (1/4 recipe): 1,088kJ / 260kcal; 6g protein; 0.8g fat, of which 0.02g saturates; 56g carbohydrate, of which 5g sugars; 2g fibre; 0.3g salt
- Energy: 610.985 Kj - Calories: 144.545 Kcal - Fat: 2.665 g - Protein: 2.635 g - Carb: 27.505 g - Fiber: g - Water: 69.245 g - Calcium: 14.08 mg - Iron: 0.875 mg - Magnesium: 3.44 mg - Phosphorus: mg - Potassium: 0.83 mg - Sodium: 5.66 mg - Zinc: 1.065 mg - Copper: 2.44 mg - Manganese: mg - Vitamin A, RAE: μg - Retinol: μg - Carotene, beta ...
- 14.08 mg
- 3.44 mg
- 0.875 mg
Dec 27, 2022 · Then stir in garlic, ginger, and bay leaves—leave to cook for 2 more minutes. Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick —about 10 to 15 minutes. Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
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