Recipe of the day: Jollof rice

Jollof rice is a popular West African dish known for its rich flavour and bright red colour.

It’s a one-pot dish made with simple, wholesome ingredients like rice, steak, tomatoes, and spices.

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Jollof rice

Ingredients

• 2 tablespoons olive oil divided
• 1 pound sirloin steak cut into small chunks
• 1 onion chopped
• 2 cups long-grain white rice, rinsed
• 6 ounces tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ teaspoons dried thyme
• ½ teaspoon crushed red pepper
• ½ teaspoon ginger
• ½ teaspoon curry powder, optional
• 3 Roma tomatoes diced
• 1 red or green bell pepper, diced, optional
• 2-3 bay leaves, optional
• 3 cups water

Method

1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Cook until browned on the outside, about 5 minutes, stirring a couple of times. Remove the steak and set aside.
3. In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes.
4. Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in colour and lightly toasted.
5. Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water.
6. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked.
7. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.

*This recipe was sourced from feelgoodfoodie.net with permission

Jollof rice

• • 2 tablespoons olive oil divided

• • 1 pound of sirloin steak cut into small chunks

• • 2 cups long-grain white rice rinsed

• • 1 ½ teaspoons dried thyme

• • ½ teaspoon crushed red pepper

• • ½ teaspoon curry powder, optional

• • 1 red or green bell pepper, diced, optional

• • 2–3 bay leaves, optional

1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Cook until browned on the outside, about 5 minutes, stirring a couple of times. Remove the steak and set aside.
3. In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes.
4. Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in colour and lightly toasted.
5. Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water.
6. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked.
7. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.

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