Oven-baked sea food jollof rice
Oven-baked sea food jollof rice
Mains, Rice Gambian, Ghanaian, Liberian, Malian, Nigerian, Sierra Leonean, Togolese
November 21, 2015
Arguably the easiest and most convenient way to cook west Africa's iconic jollof rice is to bake it in an oven. On this occasion, instead of the more popular chicken or beef jollof rice, sea food takes centre stage in this recipe. A lobster, king prawns, mussels and clams give this sea food jollof rice a twist that will whet your appetite and nothing gives you that typical coastal West African flavour than this one pot baked dish.
Directions
1Saute 2 diced onions for 5 minutes or until golden and soft on medium heat in oil
2
3Add Tomato puree stirring gently for 3-5 more minutes
4
5Blend 2 onions, green peppers and tomatoes and add to the mix
6
7Add spices, garlic, saffron and or stock and leave stew to cook for 20-30 minutes stirring regularly
8
9Add rice to stew in pot and stir well for a few seconds
10
11Transfer contents of the pot into a baking tray
12
13Cover with kitchen foil to make the tray as airtight as possible so the steam does not escape
14
15Bake the jollof in the oven on medium heat for 20-30 minutes
16
17Add the seafood in the last 5-10 minutes of baking as they are already cooked.
18
19Ready to serve
Please bear in mind that the sea food (mussels, clams and half-cooked lobster) in this recipe came cooked and ready to eat. If raw you will have to clean and prepare them first and may have to add them a lot earlier to the baked jollof. Not so in the case of the clams but the lobster and to a lesser extent the mussels will need a bit more preparation and cooking time.
2 Reviews
Akua
November 21, 2015
Simply incredibly yummy. It does remind me of Paella but with a stronger flavour and more spicy
James
March 11, 2018
Please send some in a container to me in Crawley asap. Asda do not do jollof. And i dont cook.