Jollof rice, a popular dish throughout West Africa, is also known as Benachin in Wolof. Nigeria, Ghana, and Liberia all have their own versions of the delicious rice dish. Often served with fried plantain and salad, jollof rice makes for a delicious and complex main course for any day of the week!
Jollof rice with shrimp.
- 1 red bell pepper
- 2 carrots
- ¼ red onion
- ¼ yellow onion
- 1 28 oz. can of diced tomatoes
- 1 tsp thyme, rosemary, salt, pepper, cayenne pepper
- 1 14 oz. can of chicken or vegetable broth
- 1 14 oz. can tomato paste
- 1 cup water
- ¼ lb peeled, de-veined, cooked shrimp
- 2 cups frozen or fresh peas [depending on the season]
- 2 cups long grain rice, such as basmati
Julienne red pepper and carrots and dice the onions. In a large pot add just enough oil to coat the bottom and place it over medium head. Add the vegetables, the diced tomatoes, seasonings, chicken or vegetable broth, tomato paste, and water and cook on low for twenty to thirty minutes.
After the vegetables have simmered, add the peas, cooked shrimp, and rice and cook for an additional thirty minutes, or until the rice is fully cooked.
Serve with fried plantains or a salad and enjoy! [Makes 6 servings]