Recommendation to Producing Extraordinary Brown Rice Jollof
Wishing to dine Brown Rice Jollof a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page is going to help you with helpful ways on producing a Brown Rice Jollof like a famous chef made.
We hope you got benefit from reading it, now let's go back to brown rice jollof recipe. You can have brown rice jollof using 10 ingredients and 5 steps. Here is how you cook that.
To make an extraordinary Brown Rice Jollof, here are the materials needed:
- You need 1 cup of brown rice.
- Provide 2 of large fresh tomatoes.
- Get 1 of bulb onions.
- Provide 3 of fresh pepper.
- Take to taste of salt.
- Prepare 1 of tatashe.
- Prepare 2 of knorr cube.
- Get dash of oregano and basil.
- Provide 1/2 of cksp veg oil.
- Use 1 tsp of crush garlic and ginger.
After readying the components, now you are good to make your appetizing Brown Rice Jollof by following the procedures on this section:
- Wash and parboil brown rice and once its almost tender, turn off heat and wash rice and set aside.
- Dice onions, tomatoes, pepper and tatashe and set aside, heat up pot, add veg oil and once its hot, add onions and garlic and ginger paste and stir.
- Add tomatoes, pepper and tatashe and stir continuously after 8mins add salt, knorr cube, oregano and basil leaf and stir after 2 mins add brown rice.
- Stir everything together and allow it cook add chicken stock if you have any available and cook till rice is soft and water is dried up.
- I love eggs and since I didn't have chicken at home I fried plan eggs to go with it..
Jollof Rice and Chicken -An easy yet tasty one pot meal that is enjoyed in West African Countries (Nigeria, Cameroon, Ghana, Liberia and Sierra. Ingredients: Theme: Bring on your Rice Dish: Jollof Brown Rice, etc. Jollof rice is a popular rice dish in West African countries. It is one pot rice that is popularly served Krystal, white onion is different to brown. White onion has white skin, brown onions has brown skin.
Recipe : Brown Rice Jollof
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