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Jollof Rice with Beef


Jollof Rice is a favorite of David Oyelowo so I made it for him when he came to the Chew along with beef. Its delicious, and he loved it!


4 to 6 Servings

Prep Time: 30 mins

Cook Time: 1 hr 45 mins

Total Time: 2 hrs 15 mins


For the Beef: :

3 cloves garlic (peeled)

2 tablespoons fresh ginger (peeled)

1 scotch bonnet pepper (seeds removed)

1 1/2 teaspoons curry powder

1 teaspoon ground cumin

1 onion (peeled, minced)

1 green bell pepper (stemmed, seeded, rough chop)

1 tablespoon fresh thyme leaves

2 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 can (15-ounce) whole peeled tomatoes

2 tablespoons olive oil

1/3 cup tomato paste

1 recipe beef (above)

2 cloves garlic (peeled)

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)

Fried Plantains :

2 cups water

2 1/2 teaspoons Kosher salt

Vegetable oil

Plantains (ripe, peeled, sliced 1/4-inch thick on bias)

Kosher salt (to taste)

Coleslaw :

8 cups cabbage (thinly sliced–VERY VERY THIN)

1 1/2 teaspoons Kosher salt

1/2 cup mayonnaise

1 tablespoon plus 1 teaspoon cider vinegar

1 teaspoon sugar

1 tablesopon yellow onion (peeled grated)

1/2 teapsoon celery seed

1/2 cup carrot (peeled, shredded)



For the Beef:

In the carafe of a blender 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 become tender, about 1 to 1/2 hours. Remove the beef from the pan and reserve 2 cups of the stock.

For the Jollof Rice:

In the same carafe of the blender, add the onion, scotch bonnet, bell pepper, tomatoes and garlic and blend until almost smooth. Season with salt and pepper and set aside.

Heat the olive oil over medium-high heat. Add beef and cook until browned on all sides, about 7-9 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. Serve 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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