African Jollof Rice
African Jollof is also called as ”Benachin” which means ‘One Pot’ in the Wolof Language. It is a popular dish especially in Nigeria and Ghana and enjoys quite a handful of variations. The basic components seem to be the same which has ingredients like Tomatoes, tomato paste, rice and onions. The kind of meat or vegetables is entirely up to you along with spices. Here is my version with more vegetables and vegetarian protein – seitan.
- 1 cup rice (long grained or medium variety)
- 1 tsp cumin
- 1 tsp curry powder
- 1/4 tsp nutmeg powder
- 1 onion
- 2-3 cloves of garlic (as per taste)
- 1 inch piece of ginger, peeled and grated
- 1-2 green chillies ( or as per taste)
- 1 tbsp tomato paste
- 2 large tomatoes,chopped finely
- 1 carrot,cubed
- 1 pkt Seitan, cut into small chunks ( about 2 cups – Skip it make this recipe gluten free
- 1/2 cup each of chopped beans and peas (I used frozen hence added last. If using fresh cook it along with the rice)
- Salt to taste
- Cilantro or parsley to garnish
1) Add 1/4 tsp groundnut oil, add the cumin seeds and when they splutter add onions along with ginger,garlic and chillies
2) Add the chopped carrots next and saute for a minute with little salt.
3) Add the tomato paste, tomatoes along with curry powder. Cook until tomatoes get slightly soft. Add the rice next. Saute for another 2 minutes or so.
4) Add 3 cups of vegetable stock/water, required salt,close the lid and cook until 90% cooked
5) Add the frozen peas and beans along with Seitan. Since I used to precooked variety, it just needed warming up and not cooking per se. Hence added them last along with frozen vegetables. If using fresh add it along with rice.
6) Stir it until well combined, add nutmeg and cook for another 5-6 minutes or so for the flavors to get together. Add lots of garnish and serve hot.
I served with some vegetable chips
and some raita. Any raita will go well with this dish.
Recipe and images borrowed from: