20 Epic West African Foods-Ingredients-Instructions: Series 1
We Will Take 2 In Each Page, For This Series, Will Deal With Jollof Rice And Fufu!

Dish Name | Ingredients-Mearsurment/Quantity For Serving Of 1-2 Persons | Instructions For Making | Image |
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Jollof Rice | Rice, tomatoes, onions, chili peppers, meat/fish/vegetables, etc 2 cups of long-grain parboiled rice 2 cups of tomato puree 1 large onion, finely chopped 2-3 cloves of garlic, minced 1 bell pepper, diced 1-2 Scotch bonnet peppers, chopped (adjust to taste) 1 teaspoon of curry powder 1 teaspoon of thyme 1 teaspoon of paprika 1 teaspoon of dried thyme 2 cups of chicken or vegetable broth Salt and pepper to taste Cooking oil | Heat oil in a large pot or skillet over medium heat. Sauté onions, garlic, bell pepper, and Scotch bonnet peppers until softened. Add tomato puree, curry powder, thyme, paprika, and dried thyme. Cook until the sauce thickens and the oil separates. Stir in rice and coat with the tomato mixture. Pour in chicken or vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork, adjust seasoning if necessary, and serve hot. | See IMages Above |
Fufu | Cssava, yams, or plantains, water. 2 ripe plantains or yams Water Salt (optional) | Instructions for making Fufu… Peel and chop the plantains or yams into chunks. Place the chunks in a pot, cover with water, and add salt if desired. Bring to a boil and cook until the plantains or yams are soft and easily mashed. Drain the water and transfer the cooked plantains or yams to a bowl. Mash the plantains or yams until smooth and stretchy, using a mortar and pestle or a potato masher. Shape the mashed mixture into balls or cylindrical shapes, and it’s ready to serve. | Fufu Image Below |
