Jollof Rice With Grilled Snapper
A vibrant West African classic featuring smoky tomato-based rice served alongside perfectly seasoned, charred snapper fillets.
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Ingredients
- 2 cups Long-grain parboiled rice
- 4 pieces Red snapper fillets
- 4 large Roma tomatoes
- 2 medium Red bell peppers
- 1 piece Scotch bonnet pepper
- 3 tablespoons Tomato paste
- 1/2 cup Vegetable oil
- 2 cups Chicken or vegetable stock
- 1 large Red onion
- 1 teaspoon each Curry powder and dried thyme
- 1 tablespoon Ginger and garlic paste
- 1 tablespoon Lemon juice(optional)
Instructions
- 1
Blend the tomatoes, red bell peppers, and scotch bonnet until smooth; set aside.
- 2
Heat oil in a large pot and sauté sliced onions until translucent, then stir in tomato paste and fry for 5 minutes.
- 3
Pour the blended pepper mix into the pot and cook on medium heat until the water reduces and the oil separates.
- 4
Add curry powder, thyme, ginger-garlic paste, and stock; season with salt and bring to a boil.
- 5
Rinse the rice thoroughly, add it to the pot, cover tightly with foil and a lid, and simmer on low heat for 30 minutes.
- 6
While rice cooks, season snapper fillets with salt, pepper, and oil; grill on medium-high heat for 4-5 minutes per side.
- 7
Check the rice; if soft, stir gently to incorporate the bottom sauce and let it steam for another 5 minutes.
- 8
Serve the smoky Jollof rice hot with the grilled snapper and a squeeze of lemon juice.
Nutrition per Serving
580
Calories
38g
Protein
62g
Carbs
18g
Fat
4g
Fiber
6g
Sugar
720mg
Sodium
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