*  Exported from  MasterCook  *

Steamed Jollof Rice

Recipe By     : Lopè Ayro
Serving Size  : 4   Preparation Time :0:15
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2  tablespoon    coconut oil
       2  tablespoon    tomato puree
       1  unit          Scotch bonnet chilli -- deseeded (if preferred) and chopped
       4  unit          piece of fresh ginger -- peeled and grated
     1/2  unit          onion -- finely chopped
     325  gram          baby plum tomatoes -- finely chopped
       1  teaspoon      dried thyme
       1  teaspoon      cayenne pepper -- black pepper
     1/2  teaspoon      ground cloves
       1  teaspoon      onion granules
          pinch         salt
     250  gram          basmati rice
       2                bay leaves -- 2 or 3

How to make Steamed Jollof Rice?

1. In a frying pan set over a medium–low heat, melt the coconut oil and add the tomato purée, Scotch bonnet, ginger and onion. Fry for 5 minutes  until the onion takes on a red hue. Add the chopped tomatoes – there’s no need to blend them but you can do so if you prefer – along with the herbs, spices and salt. Stir well and continue frying for a further 5 minutes until the tomatoes become deep red in colour.

2. Meanwhile, set up the steamer by filling a saucepan with water and bring to the boil. Place the steaming pan on top and bring down the heat to medium–low.

3. Remove the tomatoes from the heat and add the basmati rice. Mix until the rice is well coated, then transfer the mixture to the steaming pan. Spread out evenly and top with the bay leaves. Cover and steam for 30–40 minutes, fluffing the rice with a fork every 10 minutes to make sure it is cooking evenly, until the rice is tender and cooked.

4. Take the steamer off the pan, fluff the rice once more and spoon on to hot plates to serve.

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NOTES : see Hibiscus By Lopè Ariyo