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Jollof rice and Meatballs

JOLLOF AND MEATBALLS

Jollof rice and Meatballs

Ingredients:
300g Tomato Puree
250g Plum tomatoes
2 large tatashe
2 large onions
2 scotch bonnet peppers
200g Stock

150g Oil 1
400g Water
15g Curry Powder
5g Thyme
110g Onions (divide into 2, chop half and slice the other half)
15g Salt
40g Stock Cube
25g Garlic
15g Ginger
1g Bay Leaf
1kg Rice
Aluminum Foil
450g ground beef
225g ground pork
2 cloves garlic, minced
100g eggs
22g Italian flat leaf parsley, chopped
60g onion, chopped
4,2g fresh thyme
4,2g curry powder
Salt and ground black pepper to taste
454g stale Italian bread, crumbled
340g lukewarm water
227g olive oil
130g large onions
200g butter
50g brown sugar
14g balsamic vinegar
500g carrots, topped and peeled
100g water
90g butter
Lemon juice

For the pepper blend:
Chop onions, tomatoes, tatashe and scotch bonnets. Add ½ cup of water and blend until smooth.
Cook blended tomatoes for about 20-30 minutes until reduced.

For the Jollof rice:
Heat the pan for 1 minute. Add oil and allow to heat up.
Chop ginger, garlic, onion and tomato puree and add to the pot .
Add pepper blend and fry for 3 minutes. Add stock, stock cubes, water and salt.
Cover the pot and allow to boil for 3 minutes
Stir in rice, lower heat, cover pot and allow it cook for 40 minutes
After 30 minutes stir rice, add bay leaf, sliced onions and cover with foil and let it
steam for 10mins. Stir and turn off the heat.

For the Meatballs:

Combine beef and pork in a large bowl. Add the garlic, eggs, cheese, parsley, thyme, curry, salt and pepper.
Blend bread crumbs into meat mixture. Slowly add the water 170g at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Oil your hands and shape into meatballs.
Heat olive oil in a large pan and fry the meatballs in batches. When the meatballs is browned and slightly crisp remove from the heat and drain on paper towel.
For the Carrot puree:

In a saucepan over medium heat, add oil and onions. Add pinch of salt.

Cook for a few minutes and then add sugar and balsamic vinegar, allow to caramelize.
Add carrots, water,remaining butter and salt into a saucepan and cover with a lid. Begin heating on high so water steams quickly, then reduce heat to medium and continue steaming until carrots are tender and there is little to no water left in the pot. Carrots take a bit longer to cook than some other vegetable

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