Jollof Brown Rice
This great recipe was submitted by a follower of this blog. Jollof Rice, or 'Benachin', is a West African dish that is usually served with fried plantains or bananas.
- 1 c long grain brown rice
- 2 Tbsp corn oil
- 1 small onion, chopped
- 1 Scotch bonnet pepper or jalapeño, finely chopped
- 1/2 large red bell pepper (or orange or yellow), chopped
- 1 clove garlic, minced
- 1/2 c chopped fresh or canned tomatoes
- 1 c water
- 1 Tbsp tomato paste
- 1 tsp thyme
- 1 tsp curry powder
- 1/2 tsp ground coriander seed
- 1/4 tsp onion powder
- 1 bay leaf
- 1 1/2 c vegetable broth
- 3/4 tsp salt (less if using salted broth)
- Rinse rice well and allow to drain at least 10 minutes.
- In a heavy 2 quart pot, place 1 tablespoon of the oil over medium low heat. Add rice and sauté about 3 minutes.
- Stir in remaining tablespoon of oil, onion, Scotch bonnet pepper, red bell pepper, and garlic. Sauté another 3 minutes.
- Add tomatoes, water, tomato paste, thyme, curry powder, coriander seed, onion powder, bay leaf, and broth; bring to a boil.
- Reduce heat to lowest setting and simmer 30 minutes. (While simmering, prepare Fried Bananas or Plantains as below.*) Allow cooked rice to stand covered 5 minutes.
- Remove bay leaf. Place Jollof in a serving bowl. Add banana slices around the edges of the dish. Serve hot.
*Fried Bananas or Plantains ("Dodo"):
- Cut 2 medium plantains or firm bananas in 1/3 inch thick slices
- In a medium-large skillet over low heat, warm 1 tablespoon of high temperature oil. Add bananas in a single layer.
- Brown bananas about two minutes per side.
- Remove pan from burner and place bananas on a holding dish to avoid over-cooking. Serve with rice as above.