One of Africa's most popular dishes eaten almost in all parts of Africa and the world.
There are so many variations of this dish but everyone mostly uses the same or similar ingredients. Very easy to make yet can be very tricky if you do not get it right.
For the rice:- Easycook rice(500g),
2 tin Plum tomatoes
3 bell peppers
2 red onions
1 scotch bonnet depending on how hot you can handle
A tablespoon of thyme
2 tablespoons of tomato puree
stock cubes (2 cubes and 1 ground stock cube)
half a teaspoon of flavour enhancer
Salt to taste
Bay leaves- About a handful
olive oil(about 150-200ml)
2 tablespoons of ketchup
2 tablespoons of barbeque sauce
1 tablespoon of barbeque seasoning
1 tablespoon of ground pepper
Plantain- Plantain, 100ml of olive oil.
Jollof Rice:-Add your olive oil in your pot and leave to fry on low heat for 2 minutes, whilst that's on heat, blend together 3 bell peppers(depending on how many people you are serving), 1 onion, 1 scotch bonnet(depending on how spicy you can handle), 2 tin plum tomatoes; until fine and smooth. Add the mixture into the hot oil and add the stock cubes, the thyme and the salt to taste, tomato puree and stir.
Leave to cook on medium heat until you can see the oil residue at the top of your mixture (roughly about 10 minutes). Whilst that's cooking, rinse your rice twice to get rid of the extra starch in the rice, add the rice in your mixture, stir gently and cover with an aluminium foil paper. Leave to cook until the rice is dry and soft. Serve as desired.
Peri-Peri Chicken:- Glaze the chicken pieces with all the ingredients by making sure the sauces get into every corner of the chicken (so that you can taste the sauce in the chicken when its done), place in an oven dish, cover with an aluminium foil and place in the oven for 20 minutes on on moderately hot 375-400°F ♎ 190- 200°C
Plantain:- Slice the plantain and dice in small pieces; Add your olive oil in a frying pan or saucepan, leave to heat up for 2 minutes on medium heat, add your plantain and fry until golden brown.