Jollof rice, a popular one-pot rice dish, according to Wikipedia, also known as Benachin (meaning “one pot” in the Wolof language) is widely eaten in many variations across the whole of West Africa. This particular version is prepared by a “master chef” who comes from Gambia …
For: 3 servings
- 500 g mutton (shoulder used) or beef
- 600 g rice basmati
- 3 zucchinis small, optional
- 3 carrots
- 1 pointed pepper
- 2 onions big
- spring/green onions
- salt to taste
- 1 tablespoon oregano
- 70 g tomato puree/paste e.g. from a tube
- 2 Maggi bouillon cubes
- black pepper
- Cut the meat into small pieces and lightly salt
- Fry this in a generous amount of hot oil until it browns and is almost cooked
- In the meantime, chop the zucchini & carrots into large chunks and add them to the meat
- Chop the onions, spring onions, pointed pepper into small pieces and add this to the pot above and mix
- Add oregano, salt, and tomato puree and mix well. Let this cook for a while
- After cooking for some minutes, remove the meat and vegetables and place them in a different pan. Keep it hot.
- Add water, about twice the volume of the rice to the oily mixture, crush the Maggi cubes into this and bring this to a boil.
- Add the rice & some more salt if necessary. Let this simmer for a while, but before all the water is absorbed ...
- ... cover the rice with the vegetables, turn the heat down to low, or it will get scotched (!) and cover.
- Cook for a couple of minutes until all water is absorbed. Mix well.
- Looks ready ...
As mentioned before, there are many variations of Jollof rice.