1 Delicious Cameroon Jollof Rice Recipe: Easy Method. Transport yourself to West Africa with Cameroonian jollof rice! Our simple method yields fluffy rice nestled in a rich, flavorful tomato sauce. Savory meat and vibrant veggies round out this one-pot wonder, perfect for a quick weeknight meal or a crowd-pleasing potluck dish.
1 Delicious Cameroon Jollof Rice Recipe: Easy Method
Description
1 Delicious Cameroon Jollof Rice Recipe: Easy Method. Calling all rice enthusiasts and adventurous cooks! Embark on a culinary adventure to West Africa with a taste of Cameroon jollof rice. This vibrant dish explodes with savory notes and aromatic spices, offering a comforting and delicious experience. Here's the best part: Our easy method allows you to recreate this restaurant-worthy masterpiece in your own kitchen!
Jollof rice is a cornerstone of West African cuisine, with each region boasting its own unique spin. In Cameroon, fluffy, perfectly cooked rice reigns supreme. The preferred choice is parboiled rice. Known for its separate grains and subtle nutty flavor, parboiled rice undergoes a steaming process that pre-cooks the starches. This results in a firmer texture that holds its shape beautifully, even after simmering in a flavorful sauce.
The magic of Cameroon Jollof Rice lies in its aromatic spice blend. While variations exist, some common players include:
Curry Powder: This warm and versatile spice blend forms the base, offering a complex mix of flavors like turmeric, cumin, coriander, and chili powder.
Thyme:This fragrant herb adds a touch of herbaceousness, complementing the earthy tones of the curry powder.
Bay Leaf: This aromatic leaf infuses the rice with a subtle, peppery note.
Maggi Cubes (Optional): A popular West African seasoning, Maggi cubes add a savory depth similar to bouillon cubes.
The foundation of your jollof rice lies in a rich tomato sauce. Here's where the flavor story begins:
Ripe Tomatoes: Fresh, ripe tomatoes are key to a vibrant and naturally sweet sauce. Roasting them intensifies the flavor, adding a hint of smokiness.
Tomato Paste: A concentrated tomato paste provides depth and richness to the sauce.
Onions and garlic: These aromatics form the base of the flavor profile, adding a savory foundation.
Cooking Oil: Vegetable oil is typically used to cook the onions and tomato paste.
Ingredients
Instructions
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Combine the garlic, ginger, fragrant basil, celery, parsley, and habanero pepper (for those who like a spicy kick!) in your blender.
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Pour in half a cup of water and blend everything until you have a smooth puree.
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This flavorful mixture will be the base for your delicious sauce.
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Place your meat in a small pot and cover it with 1-2 cups of water.
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Add a pinch of salt, a tablespoon of chopped onions, and a tablespoon of the prepared spice puree.
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Let this simmer for 10 minutes, allowing the flavors to infuse the meat.
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After simmering, remove the cooked meat from the flavorful stock using a strainer.
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Set the stock aside for later – it will add richness to the sauce.
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Cut the cooked meat into small, bite-sized pieces, about a quarter-inch thick.
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Season the chopped meat with another pinch of salt and half a teaspoon of the spice puree for an extra flavor boost.
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Let it rest for a while to absorb the delicious flavors.
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In a separate pot, bring three cups of water to a boil.
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Add a teaspoon of salt (and some curry powder if you prefer a touch of warmth).
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Rinse your rice thoroughly to remove excess starch.
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Once the water boils, add the rinsed rice and cook on medium heat until all the water is absorbed.
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Let the cooked rice rest for 5 minutes before fluffing it gently with a fork.
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It's time to unleash some heat!
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In a large pot, heat up a quarter of the oil over high heat for about 3 minutes.
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Add the seasoned meat from step 2 and let it brown beautifully on all sides, about 2 minutes per side.
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Once browned, remove the meat from the pot and set it aside.
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Add the remaining oil to the pot and let it heat up for another 3 minutes.
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Then, add your onions and sauté them until they become translucent, around 2 minutes.
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Now for the star of the show—the tomatoes! Add the pureed tomatoes and cook while stirring occasionally.
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Keep stirring until the mixture starts to stick slightly to the bottom of the pot, which should take about 10 minutes.
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Now, add the tomato sauce and mix it well with the tomato puree.
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Continue to cook and stir occasionally for about 10 minutes.
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You'll know it's ready when the tomato sauce separates from the oil and loses its sourness.
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Introduce the remaining spice blend and white pepper (if using) to the pot.
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Stir well and let it cook for about 3 minutes, allowing the enticing aromas to fill your kitchen.
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Add the reserved beef stock and seasoning cubes (like Maggi) back into the pot.
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Let everything simmer together for about 5 minutes to let the flavors meld beautifully.
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Throw in the green onions and stir for a minute to incorporate them.
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Add your chopped vegetables—carrots, green beans, and green peppers—to the pot and mix well.
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Finally, gently fold in the cooked rice and the browned meat.
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Heat everything on low heat until well incorporated, being careful not to break or mash the rice.
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Turn off the heat, and your delectable Cameroon jollof rice is ready to be savored. Enjoy the vibrant flavors, the tender meat, and the perfectly cooked rice in this comforting and delicious dish!
Note
1. You could add sweet corn and peas to the jollof rice if you so wish.
2. Add a teaspoon of curry powder while boiling the rice if you like the taste of curry and/or if you like it slightly yellowish.
3. To heat up leftover Jollof rice, you could either place it in a pot and heat on medium heat or alternately place it in an oven safe bowl and heat it up in the oven. I like the oven method better.
4. To make this recipe vegan, use mushrooms instead of beef.
