Jollof Rice with Flounder
- Coconut oil – 1/3 cup
- Red onion (thinly sliced) – 1/3 cup
- Tomato paste – 156ML Can or 2 Large fresh tomato- sliced – Optional
- Chicken bouillon –One 12g cube
- Dried Thyme, curry powder and chili powder – ½ teaspoon each
- Salt to taste
- Small bay leaves – 2
- Brown Rice - 2.5 cups
- Water- 3 Cups
- Other: Sheet of foil
- Soak the rice in warm water for 45minutes to 1 hour prior to use.
- Slice tomatoes and onions into thin slices and blend together with1/2 cup of water.
- Add in the tomato paste; fry the onion and paste for 3 minutes. Add in bouillon cube, thyme, curry, chili powder and salt. Combine.
- Add in 3 cups of water and bay leaves. Cover and bring to a rolling boil.
- Wash the soaked rice until water runs clear. Add in the rice and reduce cooking heat to minimum. Cover the pot with the foil and then the lid
(Note: It’s extremely important that the pot is well covered this ensures each grain is infused with flavor.)
- Leave to cook for about 40 minutes.
- Remove the pot from heat and stir. Remove and discard the bay leaves.
(Note: If the texture of rice isn’t to your liking at this point, simply cover the pot tightly for another 10-12 minutes, there is no need to return the pot back to the heat, the retained heat is enough to continue to continue to cook the rice. Otherwise the rice is ready to serve.)
- My choice of side to complement my jollof rice was Flounder and plantains. (You can replace with steak or chicken or any other seafood of your choice).
- Seasoned with Dried Thyme, salt, curry powder and chili powder (1/2 teaspoon each)
- Place on grill until the fish has a brown texture to it. Monitor the flounder, it cooks very quickly. Once done, serve immediately.