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SOKYII JOLLOF

90 min

Intermediate

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What is the energy content breakdown?

Fat 25 17.2g / 25%

Carbohydrates 68 108.7g / 68%

Protein 7 12.4g / 7%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

Nutritional Tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients

Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?

Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron

Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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African - style Main course

SOKYII JOLLOF

Name: SOKYII JOLLOF
Prep time: 5 s
Cook time: 85 s
Total time: 90 s
Yield: 6
Cuisine: African - style
Ingredients: 3 cups Rice; 400 grams tomatoes (blended); 1 tablespoon Garlic Powder; 3 tablespoons Curry Powder; 1/2 cup scotch bonnet pepper; 1 Onion; 1 tablespoon Peppercorn; 1 tablespoon dried rosemary; 1 tablespoon anise; Springonion; 1 MAGGI Shrimp; 4 cups Water; 5 tablespoons Oil; 1 tablespoon Paprika; 1/2 cup beef stock; 1 pound Chicken drumsticks; 3 fingers ripe plantain; 1 pound Beef; 1 tablespoon Soy sauce; 1 tablespoon Oyster Sauce; 1 Tablet MAGGI Chicken; 1 tablespoon Chilli powder

(1)

90 Min

Intermediate

Nutrition Value

Carbohydrates

108,71 g

Energy

630,61 kcal

Total fat

17,28 g

Fiber

6,2 g

Protein

12,48 g

Saturated Fats

3,22 g

Sodium

584,98 mg

Sugars

15,57 g

Information per serving

Ingredients

3 cups

Rice

400 g

Fresh Tomatoes

1 tbsp

Garlic Powder

3 tbsp

Curry Powder

0.5 cup

chilli flakes

1 Medium

onion (diced)

1 tbsp

Black Pepper

1 tbsp

Rosemary

1 tbsp

anise

1 sprig

Onion

1 Tablet

MAGGI Shrimp

4 cups

Water

5 tbsp

Corn oil

1 tbsp

Paprika

0.5 cup

Alcoholic beverage, wine, table, red

50 g

Chicken, skin (drumsticks and thighs), raw

3 pieces

Plantain

50 g

grasscutter (akrante3)

1 tbsp

Soy sauce made from soy and wheat (shoyu)

1 tbsp

Soy sauce

1 Tablet

MAGGI Chicken

1 tbsp

chilli flakes

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Step1
5 Min

Using a blender, blend scotch bonnet, onions, pepper corns, anise seeds, dried rosemary, spring onions, garlic, fennel seeds, green bell pepper, oil and a splash of water
Step2
30 Min

Season chicken with soy sauce, oyster sauce, chilli powder, maggi chicken then set aside to marinate. Fry on medium high heat until golden brown Marinate beef using blended pepper mix and set aside to marinate. Then steam until tender then fry.
Step3
20 Min

In a saucepan on medium high, pour in the oil allow to heat up then pour in pepper mix and salted beef chunks and fry until golden brown. Add in tomato puree, cube and for 10mins or until color darkens.
Step4
35 Min

Wash rice several times until water is clear then pour into the sauce. Add in two cups of water and allow to cook for 25-35 mins. Stir occasionally to allow heat circulate and cook rice evenly.

Step1 of 4

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

Step2 of 4

Season chicken with soy sauce, oyster sauce, chilli powder, maggi chicken then set aside to marinate. Fry on medium high heat until golden brown Marinate beef using blended pepper mix and set aside to marinate. Then steam until tender then fry.

Step3 of 4

In a saucepan on medium high, pour in the oil allow to heat up then pour in pepper mix and salted beef chunks and fry until golden brown. Add in tomato puree, cube and for 10mins or until color darkens.

Step4 of 4

Wash rice several times until water is clear then pour into the sauce. Add in two cups of water and allow to cook for 25-35 mins. Stir occasionally to allow heat circulate and cook rice evenly.

Recipe PDF

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