Beef jollof rice with a roasted pepper sauce
Chef Lola's Kitchen · ♥ 1.1K likes · 40.4K views · 9 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole bell peppers
- 2 whole tomatoes
- 1 whole onions
- 6 cloves garlic
- 1½ lb beef
- 2 tsp rosemary
- 1 tsp curry powder
- 1 whole diced onions
- 2 whole bay leaves
- 1 whole minced habanero pepper
- 2 tsp smoked paprika
- 1½ tbsp seasoning powder
- 2 tsp curry powder
- 2 tsp thyme
- 3 cup basmati rice
- olive oil
Brush the bell peppers, tomatoes, onions and garlic generously with olive oil and roast at 425 for 20 minutes; cool.
- salt
Season the beef with rosemary, salt and curry powder, mixing to coat every piece; set aside.
- 1 whole habanero pepper
- 1 whole ginger root
Blend the roasted vegetables with the habanero, ginger and a little water.
- water
- 1 tbsp cooking oil
Heat a tablespoon of oil; add the beef, diced onions, bay leaves and minced habanero, mix, cover and cook about 10 minutes.
- 6 tbsp oil
Heat six tablespoons of oil and brown the beef on both sides, a minute or two per side; remove.
- 2 tbsp tomato paste
Fry the tomato paste a little to remove its sour taste, then add the blended pepper sauce; do not fry it long, since the peppers are already roasted.
- black pepper
Season with black pepper, smoked paprika, seasoning powder, curry powder, thyme and salt; mix and taste.
- salt
Add the washed basmati rice and the reserved stock.
Cover with foil to keep the heat in, then the lid; cook on high until it bubbles, then turn to low and steam until fully cooked.