Jollof rice with beef
Delicious African dish with a spicy punch
5 - 6
Serves
15 mins
Prep Time
1 hr
Cook Time
Recipe author
Serina Li
Jollof Rice with Beef is a classic West African dish known for its rich flavours and vibrant colors. This recipe features tender beef, perfectly seasoned and simmered with tomatoes, onions, and a blend of traditional spices. The rice absorbs the savoury essence of the beef and vegetables, creating a uniquely satisfying meal. Ideal for family dinners or special occasions, Jollof Rice with Beef offers a taste of authentic African cuisine that is both hearty and nutritious!
Enjoy with a leafy salad such as this Colorful Cabbage Slaw.
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Ingredients
Beef
600g Quality Mark gravy beef
3 Tbsp oil
2 tsp curry powder
salt and pepper
to taste
Jollof rice
2 cups white rice
in 3 cups of water
400g crushed canned tomatoes
1 red capsicum
diced
1 habanero
i
or scotch bonnet pepper, if you're feeling brave!
2 Tbsp oil
4 Tbsp tomato paste
1 large onion
diced
3 garlic cloves
finely chopped
1½ Tbsp curry powder
1 Tbsp dried thyme
1 cup water
1 cup beef stock
salt and pepper
to taste
To serve
1 red onion
thinly sliced
2 tomatoes
sliced
Method
For the Jollof rice
1
Soak 2 cups of white rice in 3 cups of water.
2
Blend the tomatoes, capsicum, and chili until smooth.
3
Marinate beef in the spices, salt, pepper, and 1 Tbsp oil.
4
In a large, heavy-bottomed pot, heat 2 Tbsp oil until shimmering, and sear beef in batches until brown on all sides. Careful not to crowd the pan as this prevents you from getting a good sear.
5
Remove and set aside the beef.
6
In the same pot on medium heat, add 2 Tbsp more oil and sauté the tomato paste, onions, garlic, curry powder, and thyme until a deep red color.
7
Add the tomato capsicum sauce, rinsing out the blender with some water.
8
Continue stirring on medium heat for about 3 minutes.
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9
Drain the rice and add to the pot.
10
Stir well and let cook for about 1 minute, then add 2 cups of water.
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11
Stir well again, and return beef to the pot.
12
Add the bay leaf and salt and pepper to taste.
13
Cover the pot with aluminum foil and the lid.
14
Reduce heat to low, cook for 30 minutes (stir once gently at 15 minutes) or until the liquid has been absorbed.
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15
Turn off the heat and let the rice steam with lid and foil on for 10 minutes.
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16
Stir rice and garnish with fresh tomatoes and onion.
17
Once cooled, store leftovers refrigerated in an airtight container, enjoy as is or with a fried egg!
Nutrition Information per Serving (444g)
This nutrition analysis is based on 6 serves and doesn't include the red onion or tomato to serve.
Energy
2497kJ (597 kcal)
Protein
36.0g
Total Fat
20.0g
Saturated Fat
4.1g
Carbs
65.2g
Dietary Fibre
4.9g
Sodium
614mg
Iron
5.3mg
Zinc
7.2mg
Vitamin B12
0.8µg
