West African Jollof Rice

Jollof rice is said to have originated from the Wolof people of Senegal and Gambia and later spread to other parts of West Africa due to its ease of preparation and popularity.I found umpteen variations in for this recipe and settled on this method.


The basic recipe has rice,chicken,tomato,onion.Without the chicken it sounded like our Tomato Rice.Being a vegetarian I replaced chicken with a type of tofu that looks like this.You can use regular tofu/Paneer

I used:

Rice - 1 cup
Onion - 1,chopped
Tomato-1,chopped
Tomato paste-2 tablespoons
Garlic - 4 pods,sliced
Carrot- 1 ,finely chopped
Peas- 1/2 a cup
Tofu cubed - 1/2 a cup
Garam masala- 1 teaspoon
Cumin seeds-1 teaspoon
Salt to taste
Oil-2 teaspoons
Spring onion greens to garnish

1. Heat oil in a pressure cooker and put in cumin seeds
2. When they splutter add the onion and garlic and saute till onion is translucent.
3. Add tomato and cook till mushy
4. Next put in peas,carrot and saute for a minute.
5. Put in 2 cups water,salt,garam masala powder and bring to a boil
6. Add the washed rice and tomato paste.
7. Pressure cook for 8 minutes.
8. Remove lid and add tofu and cover and cook on low flame till water is fully absorbed.
9. Transfer to a serving bowl and garnish with spring onion greens
   

Serve with chips/raita of your choice.


Note:

• The quantity of water used to cook rice varies with the variety used.
• Other vegetables like beans can also be added.
  

This wonderful one pot meal is a part of AWED African hosted here.

Bon appetit...