All posts tagged: Jollof rice

Quinoa Jollof for The Guardian

Nutty & sumptuous, this recipe using wonderful quinoa instead of rice as commonly used in Jollof Rice is a true delight. This is one of my absolute favourites, eaten as a salad with mixed leaves, with a roast or as a vegetable stuffing. A great substitute is couscous or fonio, but couscous is much lighter and absorbs liquids in a different way. Whatever you can do or eat with rice, you certainly can with quinoa. You just might prefer it! This recipe was first published in the Guardian in Nigeria, and then shared on the BBC – Cook on the Books show after which Essence Magazine featured it. This recipe is a sort of it-girl! If I say so myself. Try it now! Haha Jollof Quinoa Cooking time: 20 – 30 minutes Serves 4 Ingredients 180g/1 cup raw quinoa 1 tbsp sunflower oil 1 small onion, chopped chopped 2 garlic cloves, minced 1 tsp dried thyme 5cm / 1 thumb size ginger, grated 1 tsp chilli powder 1 tsp paprika 1 tbsp curry powder ¼ …

Stuffed Pepper Jollof Rice for The Guardian

Ahead of the worldwide celebration of jollof rice on the 22nd September 2016 as World Jollof Rice Day, I wrote this recipe which defies the West African jollof-mob rules of this dish; “nothing but the traditional contents of jollof must be added to…jollof!”  But jollof rice is originally from the Wolof people of Senegal and Gambia who cook this as a heady fishy dish called Thieboudienne (che-bou-gen) As with a lot of foods of the world it travelled and was adapted in various regions. Even Ghanaian and Nigerian jollof is quite different.  If you will like to break some rules while celebrating the basic foundation of it, then give this a go! Start with a rich tomato base, lots of aromatics and add whatever else you please. Stuffed Pepper Jollof Rice SERVES 6 – 8 | COOKING TIME: 50 – 60 minutes INGREDIENTS 400g easy cook basmati rice For the jollof sauce 3 tbs vegetable oil 2 large onions 4 cloves of garlic, chopped 5cm / thumb size ginger, peeled & grated 2 x 400g can of chopped …