|
|
 |
The Global Kitchen
Beef Jollof Rice (Just like Mama makes it)
Rice is, today, a universal staple eaten by people in every country or region of the world. Rice cultivation is thought to have been practiced in
Asia more than 6000 years ago. about 3000 years ago rice was cultivated in parts of
Africa. Rice used to be most popular in Asia, but today people from Europe,
Africa and other regions enjoy it also. The methods and recipes for cooking rice, as is to be expected, has become as varied as the many cultures that eat rice as a staple food.
Our rice recipe in this installment is jollof, a highly popular and simple dish from West
Africa.
For this dish, you can use any variety of meat or fish in combination. But for our current recipe, we will be using a single meat - beef.
Everything you need for this dish can be found in your local
grocery store.
|
Beef Jollof Rice |
Ingredients: |
Beef Jollof Rice (serves six)
(1) Rice -- 3 cups (par boiled)
(2) Beef -- 1/2 Kilo
(3) Onions -- 2 Large (chopped)
(4) Tomatoes -- 6 Large
(5) Carrots -- 1 Cup (chopped)
(6) Peas -- 1 Cup
(7) Fresh African Hot Peppers -- 2-6 (ground: use according
to taste or tolerance)
(8) Vegetable oil -- 1/4 Cup
(9) Garlic -- 2 Cloves (chopped)
(10) Fresh Ginger -- 2 Teaspoons (ground)
(11) Thyme -- 1 Teaspoon
(12) Beef Bullion -- 2 Cubes
(13) Black Pepper -- 1 Teaspoon (ground)
(14) Salt -- (to taste)
|
Preparation and Cooking:
- You may need to wash the rice to get rid of foreign particles and milling
dust. For this purpose, wash and
drain the rice twice before cooking.
- Cut the beef into approximately one inch cubes.
- Put cubed beef in pot large enough to cook six cups of rice. add garlic,
ginger, thyme, salt and black
pepper, cover pot.
- Place beef pot on stove at medium heat and let cook in own juices for three
minutes.
- Meanwhile finely mince four (4) tomatoes and set aside.
- Slice up two (2) remaining tomatoes into thin slices to be used as garnish
at the end of cooking.
- After three minutes add African hot peppers, onions and vegetable oil to
cooking meat. Stir and let cook
for additional three minutes.
- Add one cup of water and turn stove to high heat. Add minced tomatoes. Cover
and let boil.
- Crush beef bullion into powder and add to pot.
- Add the washed rice. Add four more cups of water until about half inch above
rice. Stir, cover and let
cook for 5 to 8 minutes or until rice is 3/4 done.
- Sprinkle carrots and peas over the cooking rice, cover and cook for
additional five minutes or until rice
is cooked and excess water evaporated (test for sufficient evaporation: stick
spoon or knife into the
rice to the bottom of the pot, withdraw. If the tip is not dripping wet, the
food is sufficiently
evaporated.).
- Garnish with sliced tomatoes. Serves six.
|
|
Bon appetit! |
| |
|
|
|
IMDiversity.com is committed to presenting diverse points of view.
However, the viewpoint expressed in this article is the opinion of
the author and is not necessarily the viewpoint of the owners or
employees at IMD.
|
|
|
