Jollof is a West African classic dish that combines spicy rice with fried bananas or plantains.
1 cup brown rice (short or long grain)
1 tbsp vegetable oil
1 small onion, chopped
1 Scotch bonnet pepper, seeded, minced
1/2 large red bell pepper, chopped
1 clove garlic, minced
1/2 cup fresh or canned tomatoes, chopped
2 cup water
1 tsp dry thyme leaves
1 tsp curry powder
1/2 tsp ground coriander seed
1/4 tsp onion powder
1 bay leaf
1/4 tsp salt (or to taste)
12 1/2 oz. can FriChik Original
1 tbsp butter or margarine
2 firm bananas (or 1 ripe plantain), cut in 1/3″ slices
Rinse rice well. Drain and set aside.
In a heavy 2-quart or larger pot on a medium low setting, heat the oil. Add onion, Scotch bonnet pepper, red bell pepper, and garlic. Saute 3 minutes.
Add drained rice and saute 2 minutes more.
Stir in tomatoes, water, thyme, curry powder, coriander seed, onion powder, bay leaf, salt, and FriChik with its gravy. Bring to boil and stir. Cover tightly, reduce heat to lowest setting, and simmer 35 minutes.
While the Jollof is cooking, melt the butter in a skillet and fry the banana slices about 2 minutes on each side, or until golden.Remove skillet from burner and place bananas in a holding dish to avoid over-cooking.
Remove bay leaf. Place Jollof mixture in a serving bowl. Add banana slices to the sides and/or top of the dish. Serve hot.