WEEKDAYS 1e|12c|p

Beef Jollof Rice

Carla Hall
Servings: 4 - 6
2+ hr

A tasty dish that will wow your guests!

  • Ingredients
  • step-by-step directions
For the Beef:
  • 3 cloves garlic (peeled)
  • 2 tablespoons fresh ginger (peeled)
  • 1 scotch bonnet pepper (seeds removed)
  • 1 and 1/2 teaspoons Kosher salt
  • 1 and 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 onion (peeled, minced)
  • 1 green bell pepper (stemmed, seeded, roughly chopped)
  • 1 tablespoon fresh thyme leaves
  • 2 and 1/2 pounds beef chuck roast (cut into 1-inch cubes)
For the Rice:
  • 1 onion (peeled, large dice)
  • 1 scotch bonnet (seeds removed)
  • 1 green bell pepper (stemmed, seeded, roughly chopped)
  • 1 (15-ounce) can whole peeled tomatoes
  • 2 tablespoons olive oil
  • 1/3 cup tomato paste
  • 1 recipe beef (above)
  • 2 cloves garlic (peeled, thinly sliced)
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 2 cups medium or long grain white rice (rinsed)
  • 3 cups reserved stock from beef (above)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/2 cup smoked trout (flaked)
Fried Plantains:
  • 2 cups water
  • 2 and 1/2 teaspoons Kosher salt
  • Vegetable oil (for frying)
  • Plantains (ripe, peeled, sliced 1/4-inch thick on bias)
  • Kosher salt (to taste)
  • 8 cups cabbage (thinly sliced)
  • 1 and 1/2 teaspoons Kosher salt
  • 1/2 cup mayonnaise
  • 1 tablespoon plus 1 teaspoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 tablespoon yellow onion (peeled grated)
  • 1/2 teaspoon celery seed
  • 1/2 cup carrot (peeled, shredded)
  • For the Beef: In the bowl of a food processor fitted with a blade attachment, add the garlic, ginger, scotch bonnet, curry, ground cumin, onion, bell pepper and thyme. Blender until smooth. Remove to a large pot. Add the beef and water to cover. Allow to simmer until the beef becomes tender, about 1 and 1/2 hours. Remove the beef from the pan and pat dry. Reserve 3 cups of the stock and set aside.
  • For the Jollof Rice: In the same bowl of the food processor, add the onion, scotch bonnet, bell pepper, tomatoes, and blend until almost smooth. Season with salt and pepper and set aside.
  • In a large, deep saute pan, heat the olive oil over medium-high heat. Add the boiled beef and cook until browned on all sides, about 5-6 minutes. Season with salt and pepper. Add the tomato paste and allow to caramelize for 2 minutes. Add the garlic, nutmeg, curry powder and cumin and cook for an additional minute. Add the blended onion mixture and allow to simmer for 4-5 minutes.
  • Add the rice and the reserved stock mixture and bring to a simmer. Cover and allow to cook until the rice is just tender, about 20-25 minutes. Stir in the flaked smoked trout. Serve beef jollof rice with fried plantains and coleslaw.
  • For the Fried Plantains: In a large bowl combine the water, salt and plantains. Allow to soak for 30 minutes. Drain and pat dry with a paper towel.
  • Line a white plate with paper towels. Preheat 1 inch of vegetable oil in a Dutch oven to 360ºF. Add plantains and allow to fry until golden brown and tender, about 3 to 4 minutes. Remove to paper towel-lined plate and season with salt.
  • For the Coleslaw: In a colander, add the cabbage and salt and toss to combine. Allow to sit for 10 minutes. Squeeze the cabbage dry, wringing out to remove as much moisture as possible.
  • In a large bowl add the mayonnaise, vinegar, sugar, and celery seeds. Add the carrot, onion, and cabbage and toss until well coated. Cover and refrigerate the slaw for up to 1 day. Toss again before serving.
  • Tip: Use your favorite protein in this dish!
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