Heat 2 T. oil in Dutch oven over medium high. Add onion,
garlic and ginger, then cook until softened and brown, about 6-
7 mins. Add tomato paste and continue to cook another 6-7
mins.
Add tomatoes, all seasonings and rice. Stir. Add 5 cups of
stock and bring to simmer, then cover and cook 15-20 mins. or
until rice is tender and has absorbed most of liquid.
In large sauté pan over medium high, heat 1 T. oil and sauté
veggies 5-6 mins. or until beginning to brown and get tender.
Add to rice and stir. Repeat sauté process with meat/shrimp
and stir into rice mixture.
Cook until rice has absorbed liquid and all cooked through.
Season with salt and pepper and garnish with cilantro. Hot
sauce may be added.
Originally Submitted
10/19/2013
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