This is a recipe for Jollof Rice, Cameroon style, which is different from the dish of the same name from Nigeria. For the meal, I served the Jollof Rice with Poulet DG. Although I have never been to Cameroon, I was happy to try some recipes from my Cameroonian friend Henshaw. The ingredients were all fairly easy to find in London, but I had never cooked these dishes. They all tasted delicious, though not sure how authentic.
The Jollof rice can be spiced to your taste. And using parboiled rice makes the dish quick to cook. Finally, this recipe for Jollof Rice is an adaptation from Precious Core.
Ingredients
3 cups parboiled rice
5 large tomatoes, skinned and blended into a puree
1 cup tomato sauce or 1 c passata + 3 Tbsp tomato puree
1 medium sized onion, chopped
6 large cloves garlic, peeled
1 inch ginger root, peeled and minced
1 stalk celery, chopped
Bunch of parsley or cilantro, chopped
1 stalk green onion, sliced
1 sprig basil, chopped
1/2 tsp white pepper (optional)
1/2 cup vegetable oil
3 seasoning cubes-Maggi/Knorr beef (about 4g each) or three teaspoons beef bouillon
1/2 pound beef cut into 1 inch cubes
1 habanero pepper (optional, AKA Scotch Bonnet)
2 medium carrots, chopped
1 cup green beans, chopped
1/2 large green pepper, de-seeded and chopped
1 tsp curry powder (optional)
Salt to taste
Water
Instructions
Preparation of Puree and Beef
First, combine the garlic, ginger, basil, celery, parsley, and habanero pepper (if using) in a blender. Then add half a cup of water and blend into a puree.
Next, place the beef in a medium pot. Add 1-2 cups of water. Add a pinch of salt, 1 Tablespoon of chopped onions and 1 Tablespoon of the puree. Cook for about 10 minutes. Then strain meat from the stock and set stock aside for use later.
Cut the meat into small pieces (a quarter inch thick each) Sprinkle a pinch of salt on the chopped beef and add half a teaspoon of the puree. Mix well and set aside.
Preparing tomato sauce and finishing Jollof Rice
Next, add three cups of water, a teaspoon of salt and curry powder (optional) into a pot. Bring to a boil. Wash rice and add to the boiling water. Let it cook on medium heat until the water is absorbed. Finally, let the rice rest for 5 minutes then fluff with a fork.
In a large pot, pour in a quarter of the oil and heat on high. Add in the seasoned beef. Let the beef brown for about 2 minutes on each side. Remove meat from the oil and set aside.
Add in the rest of the oil and let it heat for a few minutes. Then add the onions and saute for 3-5 minutes until translucent.
Next mix in pureed tomatoes. Cook for about 10 minutes while stirring occasionally. Add in tomato sauce and mix well. Cook for another 10 minutes, stirring occasionally. Add in the rest of the puree and white pepper (optional). Mix well and cook for about 3 minutes.
Pour in the beef stock and seasoning cubes, and simmer for about 5 minutes. Add in green onions and stir for 2 minutes. Then add the chopped carrots, green beans and green pepper. Mix well and cook for 10 minutes, until carrots are tender.
Finally, add the boiled rice and beef. Mix everything over low heat until heated through. Serve hot.
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