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    How to Make Jollof Rice
    How to Make Jollof Rice
    How to Make Jollof Rice
    Ebook73 pages22 minutes

    How to Make Jollof Rice

    By S D Amoako

    ()

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    About this ebook

    West African cuisine has seen something of a growth in popularity in recent times. The simplicity of the recipes, freshness of ingredients and the immense pleasure to be gained from the end result are just a few of the reasons behind this.

    Jollof rice is just one of the fantastic foods which has become a staple of the West African diet and now in this exciting book, packed with delicious ideas for and full-color photographs, you will be able to prepare a range of exciting, colourful and tasty recipes using this versatile grain, such as;

    Chicken stew with jollof rice
    Beef stew with jollof rice
    Anchovy dried fish with jollof rice
    Jollof rice with corned beef
    Palm soup with rice fufu
    And many others...
    With lines of scripture also included at the end of each tantalising recipe, this book is both a master of one pot cookery to feed you and your family, and something which will also feed the soul.

    Download today for a journey into West African cooking which will change your perspective on this much-overlooked cuisine.

    LanguageEnglish
    PublisherS D Amoako
    Release dateAug 19, 2017
    ISBN9781370362820
    How to Make Jollof Rice
    Author

    S D Amoako

    ABOUT THE AUTHOR S.D. Amoako was born in Ghana, West Africa married and has two children; and is living in the United States She has always enjoyed the art of cooking. Her love and inspiration of it began at a young age when she helped her mother with grocery shopping and assisted with meal preparations in the home. After 10 years of building a home-based business, S D Amoako (Stella) decided to reach a wider audience and wrote her first cookbook. This was published on January 15, 2016, and is titled How to Make Delicious Homemade Peanut Butter Soup with Chicken and More to learn how to go here: Since then she has published a second book – Delicious Stew Recipes – How to Make Jollof Rice, How To Make Chicken Soup Step by Step From the Scratch The purpose of Stella’s books is to instill the art of cooking for anyone who has a love of food or a desire to learn how to cook tasty and traditional African recipes. Stella looks forward to seeing her scrumptious recipes featured in restaurants menus. Believing that it is never too late to continue in education, Stella is now attending community college to study , writing and grammar so that she can improve her life and the lives of others. In addition to being a student, she is also a care partner, mother, and wife, now passing on her cooking skills to her own children. When she isn’t cooking, working or writing great cookbooks, Stella enjoys reading. Her favorites are the Bible and anything to do with business.

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      Book preview

      How to Make Jollof Rice - S D Amoako

      Jollof Rice with Dried Shrimp

      Serves 8-10

      Ingredients:

      2 pounds of brown rice

      Cooking oil

      Dried shrimp (1 pound)

      4 fresh tomatoes

      1 can (15 ounces) of tomato sauce

      1 can (6 ounces) of tomato paste

      Ginger (optional)

      Pepper

      1 Onion

      Salt

      Spices

      Preparation:

      Preheat the cooking oil in a large cooking pot. Warm for 5 minutes on medium heat. Meanwhile, blend the onion and a piece of ginger together.

      Pour the blend over the oil and let it fry until the sauce thickens and turns brown.

      Blend the fresh pepper and pour over the sauce.

      Open the can of tomato paste (6 ounces) and add to the stew. Stir well and fry for another 5 minutes.

      Blend the fresh tomatoes and pour over the stew. Fry for another 5 minutes.

      Open the can of tomato sauce (15 ounces) and pour over the stew. Fry for 10 minutes.

      Blend the dried shrimp into smooth powder or crushed pieces. Set it aside.

      Allow the stew to cook further and add the powdered shrimp to it.

      Add salt to taste and your choice of spices. I recommend seasoning the meal with Maggi seasoning.

      Cook until the stew is thick and brown.

      The stew should be larger in volume than the rice at this point in order to achieve good tasting results. It is a good idea to set a small portion of the stew aside and spread it over the top of the jollof rice after cooking. However, this additional step is optional.

      Add 2 pounds of brown rice and enough water to cook the rice on the stove on medium and

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