Senegalese Jollof

Name: Senegalese Jollof
Prep time: 10 s
Cook time: 91 s
Total time: 101 s
Yield: 6
Cuisine: African - style
Ingredients: 1.5kg meat; 1 kg of fragrant rice; 20ml vegetable oil; 3 Onions; 2 tablespoons Mustard prepared yellow; 1 carrot peeled and cut; 4 Garlic cloves; 2 Leafs Bay leaf; 1 Green Pepper; 3 peppers; 10g Black pepper; 1 jar of peas; 100g black olives; 500ml of water; 2 Tablets MAGGI DƐDƐƐDƐ

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Intermediate

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101 Min

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Ingredients

Beef, variety meats and by-products, liver, raw

500 g

Rice

500 g

Vegetable oil, palm kernel

20 mL

Onion (Chopped)

Mustard, prepared, yellow

2 tbsp

Carrot (Diced)

Garlic (Chopped)

Bay leaf

2 Leafs

Red bell pepper

Fresh Pepper

Black Pepper powder

10 g

Green Peas

Olives

100 g

Water

500 mL

MAGGI DƐDƐƐDƐ

2 Tablets

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Nutritional Information

per serving

Carbohydrates

84.57 g

Energy

566.37 kcal

Total fat

13.19 g

Protein

26.34 g

per serving

Recipe steps

101 min

10 min

20 min

46 min

25 min

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Recipe steps

101 min

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Cut the meat into large chunks. Season with some MAGGI D3D33D3 and set aside. Dice the onions and set aside

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101 min

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Heat oil in a pot and brown the meat and onion for 15 minutes. Add part of the nokoss, mix and leave to brown for another 5 minutes, stirring regularly

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101 min

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Add 1.5l of water and simmer for 20 minutes. Add the chilli, bay leaves and the rest of the nokoss and simmer for another 20 minutes. Remove the chilli, wash the

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101 min

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Add the rice stir well. The water should lightly cover the rice. Cover the pot and cook for 25 minutes then stir 2 to 3 times when the rice is cooked.

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Senegalese Jollof

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Senegalese Jollof

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Recipe steps

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Recipe steps

Recipe steps

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