Cameroonian Jollof Rice

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Blend the garlic, ginger, basil, celery, parsley and habanero (if using) with half a cup of water until smooth.
2. Put the beef in a small pot with 1–2 cups of water, a quarter teaspoon of salt, 1 tablespoon of chopped onion and 1 tablespoon of the blended spice. Cook for 10 minutes, then strain the beef and keep the stock for later.
3. Cut the beef into pieces about a quarter inch thick. Sprinkle with a pinch of salt, add half a teaspoon of the blended spice and mix well. Set aside.
4. Bring 3 cups of water to a boil with 1 teaspoon of salt (plus the curry powder, if using). Wash the rice, add it to the boiling water and cook on medium heat until the water is gone. Rest for 5 minutes, then fluff with a fork.
5. In a large pot, heat a quarter of the oil on high for about 3 minutes. Brown the seasoned beef for about 2 minutes per side, then remove it from the oil and set aside.
6. Heat the remaining oil for 3 minutes, add the chopped onion and saute for 2 minutes until translucent.
7. Add the pureed tomatoes and cook, stirring from time to time, until they begin to stick to the bottom of the pot (about 10 minutes).
8. Stir in the tomato sauce and cook with the tomato puree, stirring from time to time, for about 10 minutes. It is ready when the sauce separates from the oil and no longer tastes sour.
9. Add the blended spice mix and white pepper (if using), stir and cook for about 3 minutes.
10. Add the beef stock and the seasoning cubes, then simmer for about 5 minutes.
11. Stir in the green onions and cook for 1 minute.
12. Add the carrots, green beans and green pepper and mix well.
13. Add the cooked rice and beef. Mix on low heat until evenly combined, taking care not to break or mash the rice. Turn off the heat.

Summarized from Precious Kitchen's video. Watch it for the details.

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