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Thai Jasmine Jollof Rice

January 25, 2015 by ChiChi Dodoo 9 Comments

Ghanaian rice dish made with tomatoes, scotch bonnet pepper, onions, ginger and spices. Spicy, full of flavour and simply delicious.

Thai Jasmine Jollof Rice

 

When I got an invitation for #DestinologyReimagine competition,  I just knew Jollof  Rice was the dish I wanted to enter. The competition is sponsored by Destinology and the challenge is to reivent a classic national recipe
This rice dish is spicy, full of flavour and simply delicious. There has been many debates about the origin of Jollof rice. Wikepidia says it originated from Senegal, then spread across Ghana, Nigeria, Togo, Sierra Leone and other countries in Africa.

Traditionally in Ghana we cook jollof with long grain rice. I have added my personal touch by infusing a South East Asian twist and using Thai Jasmine rice instead. I prefer to use Thai Jasmine rice because of it’s absorbency, fragrance, taste and texture.

To make jollof rice the basic ingredients needed are rice, onions, oil, tomatoes, scotch bonnet peppers, ginger paste, garlic paste and some spices. I will be posting step by step photos of how this delicious rice dish is made.

Heat a quarter cup of oil in a medium pot over medium heat for 2 minutes.

In a medium pot heat a 1/4 cup of oil over medium heat for 2 minutes. Saute chopped onions until golden brown.

Thai Jasmine Jollof

Add 2 teaspoons of tomato puree and cook for about 1 minute while stirring.

Thai Jasmine Jollof

Pour in a mixture of blended tomatoes and a scotch bonnet pepper.  Add a teaspoon each of ginger and garlic paste. Cook tomato stew mixture over medium heat for 35 minutes until sauce thickens.

Thai Jasmine Jollof

Add sprigs of thyme, 2 stock cubes, 2 teaspoons of all purpose seasoning and let simmer for 5 minutes

Whilst sauce is simmering, rinse thai rice to remove excess starch.

Thai Jasmine Jollof Rice

Add rinsed rice to tomato sauce.

Thai Jasmine Jollof Rice

Add half a cup of liquid beef stock, 2 cups of boiling water and stir. Cover pot with lid and turn down the heat on burner to low. Cook for 30 minutes, stirring in between, to prevent the rice at the bottom from burning.

Thai Jasmine Jollof Rice

When the rice has absorbed the liquid, stir the jollof rice, then cover the rice with foil. and replace lid. At this point you want to trap the steam and use it to cook the rice.

Thai Jasmine Jollof Rice

Cook jollof rice covered with foil for a further 15 minutes or until rice is cooked.

Thai Jasmine Jollof Rice

Season jollof with salt to taste

 Thai Jasmine Jollof Rice

Thai Jasmine Jollof Rice

Thai Jasmine Jollof Rice

 

Print
Thai Jasmine Jollof Rice

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Yield: Serves 4

Thai Jasmine Jollof Rice

Ingredients

  • 1 medium size onion
  • 60ml (1/4 cup) olive oil
  • 2 teaspoons tomato puree
  • 2 X 400g tins of plum tomato
  • 1 small scotch bonnet pepper(use more for a spicier sauce)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • small bunch of fresh thyme
  • 2 vegetable stock cubes
  • 2 teaspoons all purpose seasoning
  • 660g (3 cups) Thai jasmine rice
  • 120ml (1/2 cup) liquid beef stock
  • 480ml(2 cups) boiling hot water
  • sea salt to taste

Instructions

Heat oil in a medium to large pan and cook onions over gentle heat until soft or translucent.

Mix in tomato puree and stir for 1 minute.

Stir in a blended mixture of tomatoes and scotch bonnet peppers. Add a teaspoon each of ginger and garlic paste

Cover pot and bring tomato stew mixture to a boil . Reduce heat to low and leave to simmer for 35 minutes until sauce thickens.

Rinse rice to remove excess starch and set aside.

Add sprigs of thyme, 2 stock cubes, 2 teaspoons of all purpose seasoning and let simmer for 5 minutes

Add rinsed rice to tomato sauce. To rice add half a cup of liquid beef stock, 2 cups of boiling water and stir. Cover pot with lid and cook over low heat. Cook for 30 minutes, stirring in between, to prevent the rice at the bottom from burning.

When the rice has absorbed the liquid, stir the jollof rice, then cover the rice with foil. and replace lid. At this point you want to trap the steam and use it to cook the rice.

Cook jollof rice covered with foil for a further 15 minutes or until rice is cooked.

Season with salt to taste.

Serve jollof rice

3.1
https://bakesbychichi.com/thai-jasmine-jollof-rice/

 

Thai Jasmine Jollof Rice

 

 

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Filed Under: Ghanaian Inspired, Rice Dishes Tagged With: Ghanaian Dish, Main Meal, Rice, Spicy

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Comments

  1. Anonymous says

    January 25, 2015 at 7:25 am

    This looks and sounds really delicious.
    My Sunday dinner is sorted for today.
    Thank you very much for this recipe Chichi. I look forward to making this todayfor the family.
    Keep up the good work

    Reply
    • Chichi Dodoo says

      February 3, 2015 at 8:14 pm

      Thank you for your lovely words

      Reply
  2. Dj Eddy K says

    January 25, 2015 at 10:31 am

    Well done.
    Been looking for the instructions for a long time. Now I can cook my favourite food all by myself.
    Thanks

    Reply
  3. Anna Tuyee-Pinck says

    January 25, 2015 at 12:07 pm

    I prepared this delicious food this afternoon and it was really yummy. Thanks you hou very much😘

    Reply
  4. Anonymous says

    January 25, 2015 at 6:23 pm

    Looks perfect.the step by step instructions is the best!

    Reply
  5. Mark Darlington says

    January 25, 2015 at 6:34 pm

    Yummy Yummy! Great step-by-step instructions!!! However, origin of jollof still remains debatable!!! 5*****

    Reply
  6. Anonymous says

    January 27, 2015 at 1:44 pm

    Spectacular.
    Now we can all cook this classic dish ourselves.

    Reply
  7. Lindsey @ American Heritage Cooking says

    January 28, 2015 at 3:44 am

    I love all the flavors in this rice! Perfect with some chicken and a salad for dinner! Pinned!

    Reply
  8. Amanda @ I Am Baker says

    January 29, 2015 at 11:18 pm

    This looks like a delicious side!

    Reply

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