Tomato - 1 medium, quartered
Onion - 1 small, chopped
Frozen Red, Green and Yellow Pepper Strips - 1.5 cups, thawed
Curry powder - 1.5 tsps
Ground black pepper - 2 tsps
Dried thyme leaves - 1.5 tsps
Tomato paste - 2 tbsps
Long grained rice - about 4 cups, cooked
Peanut Oil - 2 tbsps
Salt- to taste
Cherry Tomatoes - 10 to 12, halved
Scallions - 2, sliced thin
Peanuts - 2 tbsps, roasted and crushed
1. Puree the tomato, onion and green peppers in a blender. Put in the tomato first and then the other vegetables so that you don't have to add any additional water.
2. Heat oil in a pan and add the vegetable puree. Add curry powder, freshly ground black pepper, dried thyme leaves and salt. Let the sauce cook for 8-10 minutes. Stir in the tomatoe paste.
3. Add the pre-cooked rice and combine well. Let the rice heat through.
4. Adjust seasoning and serve hot garnished with cherry tomatoes, scallions and crushed peanuts.
Friday, September 08, 2006
On our last library trip we got a book on west African food traditions called Mother Africa's Table. It has detailed menu's for various ceremonies and family get togethers that are celebrated by African Americans as well as by West Africans. Jollof Rice was listed on several menu's and the fact that it uses a puree of onions, tomatoes and bell peppers seemed very intriguing. I had most of the ingredients, well almost. The original recipe calls for uncooked rice but I already had cooked rice in the refrigerator and decided to use it instead. I also scaled down from the original recipe as I did not have a village to feed. So here's my modified version of Jollof Rice which we ate with a simple egg curry. It is a good way to brighten up some left over rice.