By Karimah Bint Dawoud, Muslim Chaplain & Well Being Writer.
Serves 6 persons
Recipe Origin: AFRICA
Praise the Creator for those of us who love to mix. Due to Islam and Arabs begin well and truly ingrained in west African culture, jollofe rice though traditionally African has found its way into Middle Eastern cuisine via the Lebanese…or was it the other way round? I was recently told by a Senegalese imam that Jollofe is a wollofe word has its origins in the name of an ancient city of the same name. The origin of the recipes however, could be a case for the African League of Nations as it’s even eaten in Somalia so sister Layla tells me. It’s an African version of biriani-there are many variation but this is mine!
500 g /1 lb lamb shoulder chopped into small curry size pieces (ask the butcher to do it for you!)
15ml/1/2 oz/1 tablespoon vegetable oil
3 large onions, finely chopped
5 cloves garlic, peeled and finely chopped
1-3 chilies (scotch bonnet peppers); finely chopped
5ml/1 tsp dried thyme optional
235ml/8 0z/1 can of tomatoes chopped
45 ml /3 tablespoons/ ¼ cup tomato paste/puree
250 g/8 oz/ 1cup frozen mixed vegetables, e.g. carrots, green beans, sweet corn
150 grams/5 oz/2cups sliced mushrooms
500 g /1 lb/3 cups long-grain rice1 washed and soaked in water
5ml/1teaspoon black pepper
1L /1 quart stock or water with 3 crushed stock cubes,
Fresh parsley or fresh coriander (cilantro) to garnish
Wash meat in salt water and rinse and drained and season with salt and pepper. Cover and allow standing for 1-2 hours in fridge of cool place less than 10 degree Celsius
• Heat oil in fry-pan and fry the meat on medium to high heat until brown. Remove meat from oil set aside in a bowl. It should take about 10-15 minutes to brown meat on all sides
• Blend onions, garlic, ginger and chilies (hot peppers) and tomatoes, tomato paste in blender or smoothie maker and add to the same saucepan on medium heat and cook for 5minutes and turn heat down for another 10 minutes
• Add the meat back into the sauce
• Drain the rice and stir into the meat tomato mixture.
• Add salt and pepper and thyme( if desired)
• Stir so that all the rice is coated with the tomato sauce
• Add 250 ml (8 fl oz) of stock (dissolved cubes in hot water). Stir well, even though there is water in the stock top up with enough cold water to cover the rice – one finger tip above the rice (about 2cm).
• Turn heat up high heat for 5minutesto bring the rice to the boil and then turn down very low and cover, cook for another 15-20 minutes till rice is tender by tasting, use a fork and lift out a few grains and taste.
• Serve hot, garnished with parsley or fresh coriander (cilantro) and serve with salad…hmmmm superdelicious could be from Mauritius!!!
RECIPE FROM THE BOOK