Cameroonian Jollof Rice
Every West African country has its own way of preparing Jollof rice, this version comes from Cameroon and cooks the rice with tomatoes, ginger and garlic before mixing in meat and vegetables. Parboiled rice is preferred for this recipe as, having been parboiled and then dried it’s harder and takes longer to cook, so it mimics the cooking properties of native African rice.
Prep time: 15 minutes/Cook time: 60 minutes/Serves: 10
Ingredients:
350g (3 cups) parboiled rice
5 large tomatoes, chopped and blended into a puree
227g (8 oz) tin passata (tomato sauce)
1 medium onion, chopped
6 large garlic cloves
3cm (1 in) piece of ginger, peeled and chopped
1/2 celery stick, chopped
1 sprig parsley or coriander (cilantro), chopped
1 spring onion (scallion), chopped
1 sprig basil, chopped (holy basil for preference)
1/2 tsp ground white pepper
250ml (1 cup) vegetable oil
3 seasoning cubes (Maggi/Knorr/Jumbo etc), crumbled (or 3 tsp chicken bouillon powder)
225g (1/2 lb) beef or goat meat cut into 3cm (1 in) pieces
Salt, to taste
1 habanero chilli
2 medium carrots, chopped
1 handful green beans, chopped
1/2 large green bell pepper, chopped
1 tsp curry powder (Madras is good or anything with plenty of turmeric)
Method:
Combine the garlic, ginger, basil, celery, parsley and habanero chilli in a blender. Add 125ml (1/2 cup) water and render to a paste.
Place the meat in a small pot with 250ml (1 cup water), 1/4 tsp salt, 1 tbsp chopped onion and 1 tbsp of the blended herbs and chilli. Cover and simmer in its own juices for 10 minutes. Remove the meat with a slotted spoon and set the stock aside for later.
Allow the meat to cool slightly then cut into small pieces (about 4mm/1/4 in). Season the meat with 1/4 tsp salt and 1/2 tsp of the blended mixture. Set aside to marinate until needed.
Place 750ml (3 cups) water in a pot. Add 1 tsp salt along with the curry powder then bring to a boil. Wash the rice well then add to the boiling water. Cook over medium heat for about 15 minutes, until the liquid has all gone. Take the pan off the heat, cover with a lid and allow the rice to steam for 5 minutes then fluff with a fork.
Pour 1/4 of the oil into a large pot over high heat. When the oil is hot add the seasoned meat then fry for 4 minutes until the meat is nicely coloured. Remove the meat with a slotted spoon and set aside then add the remaining oil the the pot. When the oil is hot add the onions and fry for 2 minutes, until soft and translucent. At this point carefully pour in the puréed tomatoes and cook, stirring frequently, for 10 minutes. Add in the passata and stir to combine. Continue cooking for about 10 minutes, until the tomato sauce separates from the oil and no longer tastes sour.
At this point you can add your blended herb and chilli mix with the white pepper. Mix well to combine and continue cooking for 3 minutes. Add in the reserved beef stock and seasoning cubes. Return to a simmer and cook for 5 minutes.
Add in the spring onions and stir to combine. Cook for 1 minute then mix in the chopped vegetables (carrots, green beans and bell pepper). Mix well to combine, before stirring in the boiled rice and the beef pieces.
Mix well to combine over low heat until everything is thoroughly mixed. Be careful not to mash the rice into a mush, stir gently.
Take off the heat and serve.
