The classic comfort food of West Africa is called Jollof Rice with Shrimp. savory shrimp over fragrant rice with colorful, fresh vegetables on top. One pot, pantry materials, and minimal prep time are all used to make this Jollof rice with shrimp.
These days are busy! So busy that a girl who enjoys cooking doesn’t have as much time to spend in the kitchen as she would want. There is rarely any time for meals that take hours and hours to prepare between taking care of my adorable children, homeschooling, blogging, and taking numerous important naps.
That is how I developed the recipe for the shrimp and jollof rice. I needed to make dinner, but I lacked the time and energy to do it. I did have rice, shrimp, tomato sauce, and seasonings, though. Then a supper appeared, bang!
Because that’s the approach I took here, I really hope this dinner demonstrates to you how to make a meal out of whatever you happen to have on hand. Sometimes we simply don’t have the time to stop by the grocery store and buy the one ingredient we’re missing. But we must constantly eat! Even though they are so easy to prepare, homemade meals are the finest!
The fact that I used dried spices I already had allowed me to make this dish quickly because I didn’t have to grind or chop any herbs or spices. I didn’t have to blend any tomatoes because I merely used tomato sauce! It really is a simple and quick recipe for jollof rice.
You should keep a lot of dried herbs and spices on hand for quick meals like this, in my opinion. You can see how many dried spices I keep in my kitchen if you watch my kitchen tour video. They genuinely ease life.
Although it has different flavors, this Jollof rice with shrimp is pretty similar to Mexican rice. I will say that the flavors are strong and vibrant. amazing yummy
So, here’s how to prepare shrimp and jollof rice:
- Cook some shrimp.
- Add some tomato sauce and some onions to a skillet and sauté
- Fill the saucepan with water, rice, seasoning, and dry spices. Put a lid on it and cook it.
- Re-add the shrimp to the pot with some vegetables after fluffing the rice.
- After combining everything, turn off the heat.
You can make a satisfying one-pot supper with protein, vegetables, and carbs in just 5 easy steps. Isn’t that fantastic? This recipe’s large serving size (8 serves) is a major plus! We dined and had leftovers for the following day.
What can I do to avoid burning when making jollof rice?
This Nigerian jollof rice took me about a year and numerous tries to perfect. It is based on my sister-in-recipe. law’s But fortunately, I was able to fix a few frequent issues, hopefully saving you the trouble.
The rice either burns or becomes overly mushy, which are the two most frequent issues. Here are some suggestions for avoiding it or saving the food if it does.
When you check the rice at the 10-minute mark and notice that it is beginning to burn (i.e., there is no water left but the rice is still raw and uncooked), add a little boiling hot water, cover the pot with aluminum foil, increase the heat for a minute, and then turn off the heat. The rice will be cooked by the residual heat without additional burning. Use roughly 1/3 cup of water for every two cups of rice, in my opinion. Check it once more after covering it for 10 to 15 minutes.
Jollof rice labeled “Party” has a smokey flavor and is burnt at the bottom so that it is crispy. This is typical (and included in the steps of the recipe). I advise adding an additional tablespoon of oil and a little water after the stock if you don’t want it to happen. More liquid equals a lower risk of burning.
Always rinse the rice first to get rid of any extra starch. The additional starch can overcook and turn the rice mushy when you steam it, as you do with this dish. Get your rice off the heat as soon as it starts to become mushy or sticky. Thus, the cooking is halted. After that, remove any extra water and place the rice in a flat dish (e.g. baking sheet). Allow it to cool for about 30 minutes at room temperature by spreading it out. Finally, wipe any extra water using a paper towel before placing the baking sheet in the oven for 10 minutes at 350F. Saved jollof rice that is mushy.
What complements jollof rice well?
- stewed chicken (African-style)
- Chicken Suya.
- Plantain fries.
- Asun (Spicy Roast Goat)
- Indian Goat Stew
- African stewed beef.
- Tomato-Cucumber Salad
What is the jollof rice’s secret ingredient?
This is yet another crucial recommendation. To get the red Jollof rice color, your pepper should be more than just raw tomatoes. The color of your Jollof rice will be lighter if you use more raw tomatoes. The remaining tomatoes would have to be changed for tomato paste. The secret to the distinctive reddy color of Jollof Rice is tomato paste. You will therefore require 3 Red Bell Peppers, 2 Small Tomatoes, and 70g of tomato paste for every 3 cups of Jollof rice.
How do you fix jollof rice that is soggy?
Whatever the cause, you can still save the situation if you slightly overcook your jollof rice.
To halt the cooking, you should cool it down as soon as you can. Spread it out immediately and let it cool on a large tray.
Place it in a cold location, such as an open refrigerator, if you’re concerned that it might be overly wet (don’t close the fridge or condensation will collect on your food).
To be safe, you might want to dry the rice thoroughly in the oven after it has cooled down.
Does jollof rice include any meat?
It consists primarily of rice cooked in a spicy, savory, and aromatic tomato sauce that can be made vegan or more filling by adding meat or chicken. It features common cupboard ingredients, but a wonderful flavor that you’ll enjoy.
Which variety of jollof rice is best?
Ghanaian Jollof Rice is a food that is prepared with the utmost care and is carefully chosen to give you the vibrant orange/red dish with the most enticing spices and flavor.
If you want to add protein to the dish, Ghanaian Jollof Rice contains the juiciest, richest, and spicier meat. It is frequently offered as a festive dish at gatherings and weddings. Don’t forget the Shito pepper if you’re eating this dish at home because it will give the rice a richer taste.
The method used to make this rice is the closest to the original. Traditionally, this rice is prepared using palm oil. Canola oil is utilized in place of palm oil as we don’t use it.
We learned how to prepare this rice from a very good friend of ours who is from Ghana. We modified it by leaving out a few items out of preference. The flavor is similar to that found in the majority of Ghanaian homes, though.
This meal is orange or crimson because the rice is cooked in a thick, spicy (optional), tomato-based sauce. So let’s get deeper into the facts if you’re ready to tempt your taste senses!
Is jollof rice good for you?
Your diet is a crucial factor in maintaining a high level of energy. They might support keeping your focus and alertness throughout the day.
Even though all foods provide you with energy in the form of calories, not all foods have the same effects on your energy levels. Because your body prefers carbohydrates to proteins and lipids as a source of energy, they provide energy more quickly. Jollof rice is a fantastic source of energy for the body because it is high in carbs. The other spices that were utilized to prepare this dinner, as well as the tomatoes, are all excellent sources of nutritious carbs.
In Ghana, what is jollof rice?
One-Pot Ghanaian Jollof Rice: This delectable rice meal from Ghana is created from basmati rice and a hot, smokey tomato stew. This original jollof dish is delicious and compulsive. Perfect for special occasions and Sunday dinner!
Jollof rice is a popular West African dish that is essentially rice that has been stewed in a severely spiced, tomato-based stew. It is the ancestor of one-pot rice dishes like the jambalaya of Creole cuisine and the red rice of the Gullah-Geechee people, which are popular throughout the African Diaspora.
Jollof rice is supposed to have originated in Senegal, although it is also popular in Nigeria and Ghana, both of which claim to offer THE BEST jollof rice. Although I have no stake in the outcome, I can state that jollof rice from Ghana is a special delight.
Basmati rice should first be soaked in water to remove the starch and prepare Ghanaian jollof rice, which keeps the rice grains separate when steamed in a hearty stew. A number of staples of West African cooking are used to make the stew, including onion, ginger, garlic, scotch bonnet pepper, Roma tomatoes, Maggi, and mackerel. A very addicting one-pot Ghanaian jollof rice is produced when all of these components are combined.
How do you utilize the finest Jollof seasoning from Africa?
Have you tried the seasoning we use on Jollof rice? Otherwise, you’re missing out! Click HERE to place your order! Regardless of where you are from, our Jollof seasoning will make your Jollof a hit.
Rice dish called “jollof rice” is well-liked in West African nations. A mixture of tomatoes, peppers, and other spices are simmered with rice.
(Optional) 2 tablespoons of bouillon powder or 6 bouillon cubes (Maggi or Knorr or vegetable bouillon powder or cubes)
- Rice can be softened by being washed, kept in hot water, and set aside (optional step).
- Your tomatoes, peppers, garlic, and onions should be combined.
- Add oil after bringing pan or pot to a medium-high temperature.
- Don’t stop stirring until the tomato paste has finished frying; otherwise, the tomato paste will burn. Add your tomato paste and fry it in the oil. The heat should be set to medium-low at this time.
- When the tomato paste has finished cooking in the oil, carefully add the blended ingredients to the tomato paste and mix for a few seconds. Be careful since the sauce or stew will start to burst out.
- Stir the stew every three minutes to prevent burning while it cooks for around 10 minutes over medium heat with your bouillon powder or cubes and 1/4 of the afromeals Jollof spice.
- After ten minutes, remove the water from the rice and stir it into the stew, allowing the rice and stew to combine completely.
- Stir in 1 cup of beef stock.
- Put a lid on the saucepan and cover it with foil.
- Rice should be cooked slowly until it is tender.
- Once the rice is soft, chop up some red onion and vibrant bell peppers, toss them into the rice, and serve with fried plantains and any kind of meat or shellfish (optional step).
What flavor does Jollof have?
Jollof has a tinge of sweetness from the tomatoes and is smokey and peppery. It actually has a variety of flavors because of the herbs and seasonings. Some individuals use seasoning cubes like Maggi or Knorr, while others merely use tomatoes and forgo the bell peppers. This dish is a representation of the jollof rice I grew up eating, which contains several ingredients that are frequently used, such as bay leaves, thyme, ginger, curry, white pepper, and garlic.