West African Jollof

West African Jollof

Chris and I go through food spells where we eat a tonnn of one thing for awhile. This jollof rice recipe has been it for us lately. Although we haven’t tried it with anything, besides the local fish or plain vegetables, we hear it can be quite tasty when meat is added. We often add Moringa powder to increase the nutritional content, but you all have access to lots more veggies and protein over there so I’m not too worried about ya:) You can always increase the veggies in the recipe, which I also do. This recipe is simple because it’s done in one pot (my favorite type of cooking!). It’s spicy and filling. You will find a variation of this recipe all over West Africa.

1 lb. of meat finely chopped (optional)

4 onions diced

4 cloves of garlic diced

1/2 tsp. of ginger grated

4 medium tomatoes diced

4 tbsp. of tomato paste

1/2 hot pepper or pepe powder to taste

1/4 tsp. of curry powder

Salt (to taste)

In a heavy pot heat the coconut oil then sauté your meat. When it’s almost finished add your onions, garlic, and ginger. Cook them together until you smell the garlic. From there add tomatoes and hot pepper then cook lightly. After that, add tomato paste, salt, spices, and a bit of water and stir. Finally add 5 cups of water, 4 cups of rice and 1/2 tsp. of salt. Stir often to keep the bottom from burning. Once the rice is cooked serve hot and think of us and all of the West Africans over here probably enjoying the same meal:)


the local fish we call “amani.” this is not a drill.
From the interweb. Our jollof doesn’t look quite like this..

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