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Meal

Vegetarian Jollof Rice

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Ingredients:
3 tablespoons vegetable oil
1/2 yellow onion, finely chopped
1 red bell pepper, thinly sliced
2 carrots, peeled and diced
3 plum tomatoes, chopped
2 cups tomato paste
1/4 cup water
3 cups vegetable stock
1 dried bay leaf
Salt and freshly ground black pepper
2 cups basmati rice
1 cup fresh or frozen green peas, thawed

Instructions:
In a large, heavy pot, such as a Dutch oven, heat the oil over medium-high heat. Add the onion, bell pepper, carrots, tomatoes, tomato paste, and water. Reduce the heat to low and slowly cook, stirring frequently with a wooden spoon to prevent scorching, about 15 minutes or until the oil starts to separate from the liquid and rises to the surface. Add the stock and bay leaf and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for another 10 minutes, until well combined.

Meanwhile, thoroughly wash the rice under running water until the water runs clear. Drain well.

Add the rice to the vegetables and stir with a wooden spoon. Season again with salt and pepper. Bring the pot to a boil, then reduce to a simmer. Cover the pot with a tightly fitting lid and cook undisturbed for an additional 20 minutes or until the rice is fully cooked and tender. Add the peas and gently fold the rice to fluff it. Remove the bay leaf and serve hot.

Source : www.wbur.org

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Meal

Jollof Rice

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Ingredients :

One and a quarter cups of white rice ·

One pound boneless and skinless chicken breast ·

Three cups of chicken soup ·

*One medium sized onion, chopped ·

Two teaspoons of vegetable oil ·

6-ounce of tomato paste

Procedure :

1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.

2. Cut the chicken into small cubes and add to the mixture

3. Add the tomato paste and then chicken soup in succession, simmer the mixture.

4. Cover pan and decrease the heat to low.

5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.

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Meal

Afritada Manok

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INGREDIENTS

  • Oil — 3 tablespoons
  • Chicken, cut into pieces — 2 1/2 pounds
  • Onion, chopped — 1
  • Bell peppers, chopped — 2
  • Garlic, minced — 2 to 3 cloves
  • Tomato sauce — 1 cup
  • Chicken stock — 2 cups
  • Fish sauce (patis) or soy sauce — 2 tablespoons
  • Boiling potatoes, peeled and cut into large chunks — 1 pound
  • Salt and pepper — to taste

METHOD

  1. Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
  2. Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
  3. Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
  4. Adjust seasoning and serve over steamed white rice.
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Meal

Kedjenou recipe

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INGREDIENTS

  • Chicken, cut into serving pieces — 2 to 3 pounds
  • Eggplant, peeled and cubed — 1 large
  • Tomatoes, seeded and chopped — 2 or 3
  • Onions, thinly sliced — 2
  • Hot chile peppers, chopped — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Ginger, minced — 1 tablespoon
  • Thyme — 1 teaspoon
  • Bay leaf — 1
  • Salt and pepper — to season

METHOD

  1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
  2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
  3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
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