Jollof sauce can save you a world of time when it comes to making jollof rice. No blending of onions, peppers, chillies or tomatoes - you don't even need to own a blender. All that's left to do when it comes to jollof sauce is to flavour it to your tastes - adding your favourite spices some good stock and rice and you are good to go. The recipe below feeds 2-4 people but quantities can easily be doubled or tripled.
1 Jar of Jollof sauce
400g Basmati rice
1 Teaspoon of your favourite curry blend
1 - 2 Cups water/chicken/veg stock
500g Beef/salmon fish
3-4 Tablespoons Suya seasoninng
4 Tablespoons olive oil
1 Onion, peeled and quartered
Salt and pepper to taste
Don’t forget to include ingredients for your favourite salad
- Measure and wash the rice and set aside.
- Heat two tablespoons of oil in a medium sized pot and add in the curry blend and stir for a minute until it sizzles.
- Next, add the Jollof Sauce and gently simmer for 2-5 minutes. Add the thyme. Mix in the washed rice and mix. Slowly pour in the stock or water. You will need to cover the rice by about 2cm of liquid.
- Cover the saucepan with aluminium foil followed by the lid. Bring the rice to the boil, then lower the heat and leave to cook for about 15 minutes. You will need to mix the rice and sauce using a fork half way through.
- While the rice is cooking, heat the grill to a high setting, season the beef with salt and pepper and a tablespoon of suya seasoning.
- Place the beef and onion on a lined oven tray, drizzle the oil and grill for 5-8 minutes each side (2-3 minutes if using salmon fish). Remove any excess stock from beef. This can be used in the jollof rice.
- Check the rice. If it’s soft and fluffy, switch off the heat and set aside.
- Next, prep your favourite salad.
- Once the beefis ready, leave it to rest for 5-8 minutes (allowing the juices to redistribute), then thread the warm beef and onion, sprinkle more suya seasoning. Serve with the Jollof Rice and a side of salad or plantain.