Guest’s cooking 1 : Jollof rice from Adaeze

Dans l’esprit de ce blog, qui est d’accueillir les traditions culinaires de toutes origines dans nos repas quotidiens, ici j’inaugure une nouvelle section, composée des plats cuisinés par nos invités!

Adaeze est une charmante et intelligente jeune fille d’origine Nigérienne qui fait un stage avec mon mari à l’OMS, et qui a eu l’extrême gentillesse de nous préparer un plat de son pays (adapté en version végétarienne, car l’original contient de la viande, de boeuf ou de chèvre, entre autres!). Sheila, une autre stagiaire d’origine Indienne, était de la partie, et a participé avec enthousiasme à la préparation…Merci!

Un grand merci également à la mère de Adaeze, qui l’a conseillée dans les détails du plat et son adaptation végétarienne.

On s’est tous régalés!

Je transcris la recette telle qu’elle a été adressée par Adaeze:

Recipe for Jollof Rice.

Ingredients:

Vegetables: zucchini, 2 tomatoes (diced), carrots, 1 can of peas, 1 can of sweet corn, white onions, 1/2 red onion

1 can of coconut water

4 small chillis

black pepper and salt to taste

1 can of tomato basil sauce.

3 tablespoons of olive oil

2 cups of long grain white rice

1. In a medium saucepan over medium heat, add the oil. When the oil is hot and the colour has faded, add in the red onions. add a teaspoon of salt while onions simmer.

2. when the onions become translucent, add in the diced tomatoes and squish them so they are not too chunky anymore. stir occasionally for 8 minutes or until tomato water partially dries up.

3. add in chillis

4. add in tomato basil sauce. add 1/2 cup water to the pot so that the tomato mixture isn’t too thick. close pot and bring to a boil, stirring occasionally.

5. when the fresh taste of the tomato sauce isn’t as pungent, add 1/2 the can of coconut water, and add the rice. if the mixture is too thick, add some water so the sauce just covers the rice.

6. bring to a boil on medium heat. DO NOT STIR the rice. It will burn. carefully poke the rice at different spots and move it slightly. check regularly to make sure it isn’t burning.

while the rice is absorbing the sauce, prepare the vegetables. In a separate pan, stir fry the diced vegetables in olive oil. start with the white onions. Season with black pepper and salt. vegetables should be still tender but still crunchy.

add the vegetables to the rice when the rice is almost cooked. now stir and cook till the rice is fully cooked (about 4 mins).

for the 3 plantains.

Dice plantains and season with a teaspoon of salt.

Heat vegetable oil in a shallow pan. The pan should be almost half filled with oil, otherwise the plantains would absorb more oil trying to cook.

add in plantains and fry until golden brown on all sides.

Happy cooking,

Adaeze.

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