Jollof Rice (African) recipe
How to make Jollof Rice (African)
Obe ata (African Sauce)
5 tomatoes, chopped
3 red capsicums, chopped
6 small red chillies
100 ml red palm-fruit oil
1 onion, finely chopped
3 shallots, finely chopped
3 spring onions, finely chopped
1 celery stalk, chopped
handful of efiri (fresh African mint) (optional)
pinch of salt
Fish and rice
1 kg firm fish fillets such as marlin, cut into large cubes
25 g chilli flakes mixed with 1 teaspoon salt
2 ½ tbsp red palm-fruit oil
2 medium carrots, chopped
1 red capsicum, chopped
1 green capsicum, chopped
2 tomatoes, chopped
2 zucchini (or 2 celery stalks with leaves), chopped
pinch of salt
250 ml water
2 cups parboiled long-grain rice
To make the obe ata, use a hand-held blender to process the chopped tomato in a bowl. Blend the capsicum and chilli in a separate bowl.
Heat the oil in a saucepan and add the onion, shallots, spring onion, celery, African mint and salt and sauté, stirring well, until the onions are translucent. Add the tomato and the capsicum and chilli and cook over moderate heat for 10 minutes.
To make the fish and rice, sprinkle the fish cubes with the chilli flakes and salt and set aside.
Heat the oil in a large saucepan and add the carrot, capsicum, tomato and zucchini (or celery) and salt. Cook over moderate heat for 10 minutes until softened a little. Add the fish, water and rice and the obe ata sauce. Gently mix together and bring to the boil. Cover the saucepan and simmer for approximately 45 minutes, until the rice and vegetables are cooked.