DRY JOLLOF

Name: DRY JOLLOF
Prep time: 10 s
Cook time: 80 s
Total time: 90 s
Yield: 6
Cuisine: African - style
Ingredients: 3 cups Rice; 400 grams tomato puree; 1/2 cup scotch bonnet pepper; 1 Onion; 1 tablespoon Peppercorn; 1 tablespoon dried rosemary; 1 tablespoon anise; Spring onion; 2 Cloves Garlic; 2 MAGGI Shrimp; 2 cups Water; 5 tablespoons Corn oil; 4 chunks salted beef

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Intermediate

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90 Min

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Ingredients

Rice

3 cups

Tomatoes

400 g

Peppers, hot chili, green, raw

0.5 cup

Onions, raw

1 Medium

Black Pepper

1 tbsp

dried rosemary

1 tbsp

anise

1 tbsp

large onion (sliced)

1 sprig

Garlic

2 Cloves

MAGGI Shrimp

2 Tablets

Water

2 cups

Oil, corn, peanut, and olive

5 tbsp

Beef, New Zealand, imported, variety meats and by-products, kidney, raw

10 g

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Nutritional Information

per serving

Carbohydrates

80.01 g

Energy

469.52 kcal

Total fat

12.54 g

Protein

8.03 g

per serving

Recipe steps

90 min

10 min

35 min

10 min

35 min

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Recipe steps

90 min

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Using a blender, blend scotch bonnet, onions, pepper corns, anise seeds, dried rosemary, spring onions, garlic and a splash of water

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Recipe steps

90 min

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In a sauce pot on medium high heat, add the oil and allow to heat up. When hot, add in blended pepper mix and salted beef, fry constantly mix until it turns golde

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Recipe steps

90 min

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After 10min add in MAGGI shrimp cubes, mix and bring to a simmer. Wash rice several times until the water is clear and pour onto the tomato sauce and mix. Pour 2

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Recipe steps

90 min

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Cook time usually takes 25 – 35 minutes after pouring in the rice. When ready serve and enjoy

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DRY JOLLOF

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DRY JOLLOF

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