‘If you close your eyes to facts you’ll learn through accidents’ African proverb.
In recent times the healthy debate of who makes the best Jollof rice (without paying homage to the originators of Jollof, the Wollof tribe from SeneGambia) has dominated the media.
The debate has been between Ghanaians and Nigerians about who makes the best Jollof rice? The main difference is the Nigerian recipe calls for par-boiled rice, whereby the Ghanaian Jollof uses washed dry rice, which is slow cooked in the spiced Tomato stock.
The use of spices and herbs also differs but there are similarities of either using thyme, bay leaves and or curry powder amongst the two countries.
Ghanaians also add steamed vegetables to their Jollof which acts as a garnish, gives the dish a lovely texture and incredible flavour.
My first attempt in creating this stew was successful , hence I decided to document and share the recipe. I like that I managed to combine the best of both cultures in creating this recipe.
I’ve written about my opinion of who makes the best Jollof on my food blog ‘NDUDU BY FAFA’. Click on the link to read more..
Anyway, I decided to create a unique tasting stew by combining the Ghanaian tomato stew with the Nigerian Ayamase stew. The results was an intense dark , perfectly spiced and glossy stew. The stew is the base for this Jollof rice recipe and I hope you enjoy it.
500g of Fafa’s Mutton stew
300g of Basmati rice, Long grain rice or Thai fragrant rice.
3 bay leaves
Half a teaspoon of ground nutmeg
250ml of Beef or Chicken stock
I teaspoon of salt
Thinly sliced Carrots
1 large quartered white Onion
50g of quartered Cabbage
30g of frozen peas
1 tablespoon of sugar
3 tablespoonful of White wine Vinegar
1 teaspoon of butter
70ml of water
Half a teaspoon of salt to taste
Wash the rice under luke warm water till the water runs clear.
Transfer the Mutton stew into a heavy bottomed saucepan and place on a medium heat.
Once the stew has warmed up, add the washed rice and fry for 3 minutes. This allows the rice to absorb the flavours of the stew.
Add your preferred stock and nutmeg. Mix everything together till well combined.
Taste for salt and if needed add a teaspoonful of Sea salt. Add the bay leaves and cover the rice with a grease proof paper. Cover the saucepan with its lid to trap in the steam.
Reduce the heat to its lowest setting and cook the rice for 30 minutes.
Avoid opening the saucepan whilst the rice is cooking (this prevents the steam from escaping).
10 minutes before the rice is done, start steaming your vegetables.
Place a saucepan with 70ml of water on a medium heat.
Add the Sugar, Vinegar, Salt, Carrots ,Cabbage and cover with its lid. Reduce the heat to the lowest setting to allow the steam to cook the Vegetables.
Cook for 5 minutes, then add the Onion, butter and frozen peas. Turn the heat off and leave the vegetables to steam further for a minute.
Strain the vegetables off its juices (I keep the tangy Vegetable stock for making Risotto).
Transfer the el dente vegetables to the Jollof rice and mix well.
Serve the Jollof rice immediately with some green salad, Avocado, fried Plantain etc..
Enjoy this Jollof with a glass of chilled unoaked Chablis, Palm wine or a tangy juice of freshly squeezed Grapefruit.
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