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Try me on a Thursday (Day 23)

27/3/2014

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I LOVE this West African rice dish!!  It was a staple in my house growing up and still in now.  Today's inspired dish is.....Jollof Rice!!


Jollof Rice 
For the Stew...
In a bender, whizz up the following ingredients




                                                     -1 can of chopped tomatoes
                                                      -1 Onion (chopped)
                                                     - 1 Red Pepper (chopped)
                                                     - 2 cloves of Garlic 
                                                     - 1 Scotch Bonnet Pepper (This is optional, but you can add more if you like it hot)
                                                     - 1 can of Tomato Puree
                                                     - 1 Tablespoon of Curry Powder
                                                     - 1Tablespoon of All Purpose Seasoning
                                                     - 8-10 Crushed Maggi Cubes
                                                     -1 Tablespoon of Cayenne Pepper (if you are not using Scotch Bonnet)
                                                     -3 Cups of Rice (I used Basmati, but you can use Easy Cook Brown Rice or any                                                              rice of your choice)



-Add 1 tablespoon of oil to a large pot (you can use one of those spray oils instead) and pour the blended mixture into the pot.  Keep on a medium heat for 20mins and set aside to cool once cooked.

- Whilst the stew is heating up, wash the rice in hot water (this is an off-the-stove version of parboiling the rice) and add a little bit of salt and a tsp of melted margarine (or olive oil) to the rice once the water is drained.

-In a separate pot, add the stew mix to the rice and stir together until evenly mixed.  I usually do this off the stove first, to avoid the spluttering and splashing!


- Return the pot with a lid on back to the stove and leave on a low/medium heat for at least 20 minutes, or until the rice mixture is cooked.


- Now you can gradually add a little bit of water of you find that the rice is still hard.  Or put a sheet of foil in between the top of the pot and the lid to help generate some steam


- Serve with some veggie of your choice (I had a Green Stir fry with Mushrooms with mine)
 


** I usually bulk cook, so Jollof Rice is suitable for freezing!!



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    About the Editor
     
    Hello I'm Vusi Edeki and welcome to my blog!!  As a vegan health and fitness professional, I am PASSIONATE about inspiring others (including ME!!) and my goal is to  building a community of people who are committed to making positive lifestyle changes from the inside and out! I have worked in the health and fitness industry for the last 15 years and I just wanted to use this platform to share some classic Inspired by Vu ideas - from workouts to recipes.

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