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Nigerians prefer the plump and separated grain effect of par boiled rice such as Uncle Ben's style rice, easy cook rice, or what we now know as Golden Sella Basmati rice. Cut the lamb (or beef) into sizeable chunks. Sahel- Super Basmati Sella Rice is a well-known basmati rice of exceptional quality within the range of parboiled rice. Add the thyme and bouillon cube, followed by the tomatoes and scotch bonnet pepper. Washing the pot will be interesting afterwards, but nothing a good soaking can't fix.

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Take off the heat and your rice is smoky and ready to eat! While not traditional, a 1/2 teaspoon of paprika could be substituted for each pepper for a (not spicy) version that is more accessible to spice-sensitive palates. Shop for Sahel- Super Basmati Sella Rice 5Kg now at Md-Store, a greatest internet based Indische Online Store in Germany. 2 cloves garlic, minced. The second major component in jollof is the tomato stew base. Season to taste carefully. Pulao, biryani, boiled rice and sushi rice are the most common types of rice made.

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Variations of jollof in West Africa. She would make it with dried salted fish, which had a fermented flavour. Cooks usually make the stew by frying onions and adding tomato paste or puree to enrich the sauce. There they call this rice dish thieboudienne or ceebu jen. If the meat is tough, simmer the meat and sauce paste until the meat is tender, then remove the pieces of meat and grill or fry them so the lamb pieces crisp up. Once the grains are cooked it is ready. Ghanaians are partial to long grain rice such as Thai jasmine or Basmati rice. Jollof can come with or without meat. The rice cooks in a rich and spicy tomato-based sauce, giving it a bright color. While the tomato sauce is cooking, soak the rinsed rice in some boiled water until the stew base is ready. 6 large, fresh tomatoes or 1 and ½ cans of tomato, chopped. The rice is washed to remove excess starchiness, which can make the final dish gloopy or sticky.

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Amount Per Serving: Calories: 245. The origins of jollof rice. Sahel- Super Basmati Sella Rice 5 Kg. If doing so, be sure to use broth instead of water for best flavor and add salt to taste. Sort By: Default sorting. You can now even find "jollof mix" spice blends in some stores depending on your location. A round of parchment paper that fits inside your cooking pot (see step 11). Top up the pot with enough water or broth.

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1 scotch bonnet pepper (habanero is a good substitute)*. This step may have come out of food and nutrition or catering lessons, as the result is a beautifully bright garnish, however, it is a very common step in Ghana. Fry for just under a minute. The bottom of the pot will have a layer of caramelized jollof with concentrated flavour. Ghanaians pride themselves as being purists by staying away from this kind of processed rice, however the benefits of the parboiling process makes the rice easier to digest. If bouillon cubes are not available, they can be omitted.

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If you prefer more medium or mild food, adjust the amount of scotch bonnet pepper according to your preferences. Call Us Now: +1 (818) 340 7840. 1 seasoning cube/bouillon cube** (or salt to taste). Jollof rice is a much-loved festive dish that people often serve at weddings, parties, and other large gatherings. This process is meant to increase the strength and quality of the rice grains for tastier cooking results. 750 to 800g (1 1/3 lbs) lamb (or beef). Her's was absolutely delicious. How this dish then managed to lend itself to the rest of West Africa as jollof, jellof or jallof still remains a mystery. For those with an experienced eye for rice, this would normally be about 500ml (2 cups). To help clean the pot, boil some water in the empty pot. I previously mentioned jambalaya as a dish that is similar to jollof rice. In 2018 she co-authored "The Science of Spice", exploring the spices of the African continent.

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Other modern variations have seen people mix corned beef into their rice to make an entirely delicious meal with a modern industrialized twist. Goat, beef, or lamb (ram meat) are common additions. Once all ingredients are in the pot, they reduce the sauce to a thick and rich oily mixture. Other vegetables that can be used are cabbage, aubergines (eggplant), and tubers such as cassava or potatoes. 1 large onion, diced. It is often cooked in large quantities, over a wood fire and is described as having a smoky flavour, which comes from the charring at the bottom of the huge three-legged vats that caterers use.

Store it in a cool, dry place. Add the garlic and ginger a few seconds before adding your tomato puree (tomato paste).