Kezia Eniang

Food & Lifestyle Blog
Lunch

Fried Beef Jollof Rice

November 19, 2019

Being both Nigerian & Ghanaian I can never say which Jollof rice is better ( as I don’t want trouble! Lol) but honestly, I believe each of them have their own strengths and whenever I make Jollof I usually draw inspo from both sides. What I would say is that this particular jollof recipe is inspired by the ones I ate when I was in Nigeria. As you may or may not know, Jollof rice is a one-pot dish and is simply rice cooked in a delicious aromatic tomato stew! It’s eaten in almost every part of West Africa from Senegal, Ghana, Nigeria, Benin, Togo and Sierra Leone (the list goes on) and traditionally it’s cooked in a cast iron pot over an open flame of coals and firewood. This method imparts a unique yet, delicious smoky flavour & I tried recreating my own at home which I will be sharing with you! Hopefully you find this useful X

Beef Jollof served with an extra side of BBQ suya ribs

Utensils:

  • Stainless steel pot
  • Stock pot
  • Chopping board
  • Blender / food processor 
  • Knife
  • Tin opener 
  • Cling film or foil 
  • Wooden cooking spoon

Fried Beef:

750g diced beef

1 Maggi cube

1 scotch bonnet, deseeded & chopped 

¼ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon nutmeg (optional)

1 small onion, shopped 

1 cup of water (to steam) 

2 cups of oil (to fry)

2 tablespoons unsalted butter 

Jollof:

3 cups of long grain rice 

2 cans plum peeled tomatoes 

2 mediun onions, sliced

2 tablespoons del Rica tomato onion & tomato pureé (normal tomato puree should do).

1 tablespoon garlic & ginger paste (alternatively 2 garlic cloves)

500ml beef stock 

50g butter

Oil 

Spices:

2 bay leaves

1 teaspoon curry powder

½ teaspoon thyme 

½ teaspoon sugar (for tomatoe sauce)

¼ teaspoon white pepper 

Salt 

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