How to cook Senegal Jollof Rice
The last but not the least is of course, the Senegal jollof rice!!! It just would not make any sense at all that jollof originated from Senegal (the then Wolof), and we do not do a Senegal jollof rice recipe. We wanted you to have tried out the others first and then this one and let us know what country has the best jollof rice. So, what are you waiting for? Get into the kitchen!
Time: 1 hour
3 cups long grain rice
300g chicken pieces
1 cup diced carrots
1 cup shredded cabbage
1 cup green beans
1/2 green pepper finely chopped
1 clove garlic, finely chopped
1 tsp chopped fresh ginger
Oil for frying
1 tsp salt
1 tsp ground black pepper
1/2 tsp cumin
500 ml water or chicken stock
- De-skin and de-bone chicken then cut it into bite-sized cubes. Add salt, pepper and mix.
- Add ground cumin and mix. Heat oil in pan, add chicken to pan and cook until it browns.
- When chicken has browned up, put it in separate pot, add water, cover and let is simmer for 20 minutes.
- While the meat is simmering, add onions to the pan which you browned the chicken. Add green pepper and stir. Add garlic and ginger and stir.
- Add rice and stir. Add tomato paste and, again, stir.
- Add tomatoes, stir and give them time to cook (2 minutes). When tomatoes are done return chicken and its stock to pan.
- Add green beans, carrots and cabbage.
- Stir and add salt, black pepper and mixed herbs.
- Stir once again, bring it to the boil, reduce heat and partially cover pot and let it simmer until the rice is done and all the water is finished. Your jollof rice is ready. Enjoy!
In Senegal they say serve it with boiled eggs and coleslaw!