Malabo Jollof Rice With Smoked Fish
Malabo Jollof Rice with Smoked Fish is a popular dish in Equatorial Guinea, known for its rich flavors and aromatic spices. This recipe combines the traditional Jollof rice with the unique addition of smoked 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, diced
- 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
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the blended tomatoes and cook for 5 minutes.
- Add the diced bell pepper, thyme, curry powder, salt, and pepper. Cook for another 5 minutes.
- Stir in the rice and flaked smoked fish, then pour in the stock.
- Cover the pot and simmer for 30-35 minutes, or 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:
- 1 hour
- 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 Spatula Cooking spoon Cutting board Knife
Tools
Stove
Serving suggestions
Serve the Malabo Jollof Rice with Smoked Fish with a side of fried plantains or a fresh green salad.
Tips & tricks
For an extra kick of flavor, you can add a diced scotch bonnet pepper to the rice for some heat.
Cost
$15