| |
Method: |
| 1. |
Wash and cut the meat into portions. Mix
together and season with black pepper, salt, vinegar and pounded
garlic. Leave to stand for 30 minutes prior to cooking. |
| 2. |
Prepare vegetables by slicing into portions. |
| 3. |
Peel, wash and thinly slice the onions. |
| 4. |
Wash and skin the tomatoes. |
| 5. |
Fry poultry in pan of hot oil until golden brown
all over then remove and put aside. |
| 6. |
Fry the beef and leave in cooking pot. |
| 7. |
Fry the onions until brown, insert scalded and
skinned tomatoes, cook & stir occasionally until it is a pulpy
consistency. |
| 8. |
Add tomato puree and pounded peppers, cook
gently for quarter of an hour. |
| 9. |
Add half cup of water mixed with
®Maggie Cubes, bring to a rapid boil
and place the prepared vegetables, bay leaves, fried
chicken, and salt
to the pot of meat. |
| 10. |
Cook for approximately 20 minutes. |
| 11. |
Take out the vegetables and chicken when cooked
and place in oven on a low heat. Leave the beef in pot and cook
for a further 20 minutes until tender. |
| 12. |
Place the washed rice to the pot, add sliced
peppers and bring rapidly to boil. |
| 13. |
Reduce the heat and cook for 25 minutes on a low
heat until most of the liquid is absorbed and the
rice is well
cooked. |
| 14. |
Serve the Jollof Rice on a large platter, place
vegetables and meats on the side.
 Cooking Page
Restaurants
|
Jollof Rice - Benachin 
