Jollof Rice With Smoked Fish
Jollof Rice with Smoked Fish is a popular dish in Guinean cuisine, known for its rich flavors and vibrant colors. This recipe combines the aromatic Jollof rice with the smoky flavor of fish, creating a delicious and satisfying meal.
Ingredients
- 2 cups of long-grain rice
- 1 onion, finely chopped
- 3 tomatoes, blended
- 1 red bell pepper, blended
- 1 scotch bonnet pepper, chopped
- 1 cup of smoked fish, flaked
- 1/4 cup of vegetable oil
- 2 cups of chicken or fish stock
- 1 teaspoon of thyme
- 1 teaspoon of curry powder
- Salt and pepper to taste
Instructions
- Wash the rice and set aside.
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the blended tomatoes, red bell pepper, and scotch bonnet pepper. Cook for 10 minutes, stirring occasionally.
- Add the flaked smoked fish and cook for an additional 5 minutes.
- Stir in the rice, thyme, curry powder, salt, and pepper. Cook for 2 minutes, stirring constantly.
- Pour in the chicken or fish stock, cover the pot, and simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pot Blender Cooking spoon Measuring cups and spoons
Tools
Fork Serving spoon
Serving suggestions
Jollof Rice with Smoked Fish is best served with a side of fried plantains or a fresh salad.
Tips & tricks
For an extra kick of heat, you can add more scotch bonnet pepper to the dish. Adjust according to your spice preference.
Cost
$15