Seafood Jollof Rice
Rich Jollof rice cooked with tiger prawns and white fish fillets, avoiding all raw preparations.
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Ingredients
- 4 cups Long-grain parboiled rice
- 500 grams Tiger prawns, peeled and deveined
- 400 grams White fish fillets (Snapper or Sea Bass), cubed
- 3 large Red bell peppers, blended
- 2 pieces Scotch bonnet peppers, blended
- 170 grams Tomato paste
- 1/2 cup Vegetable oil
- 2 medium Red onions, finely diced
- 4 cups Seafood stock
- 1 tablespoon each Curry powder and dried thyme
- 3 pieces Bay leaves
- 2 tablespoons Butter(optional)
Instructions
- 1
Heat vegetable oil in a heavy-bottomed pot and sauté the diced onions until translucent, then add the tomato paste and fry for 5-8 minutes until the sourness is gone and the oil separates.
- 2
Pour in the blended bell peppers and scotch bonnets; cook over medium heat until the mixture reduces into a thick, concentrated base.
- 3
Season the base with curry powder, thyme, bay leaves, and salt; stir in the seafood stock and bring the entire mixture to a rolling boil.
- 4
Thoroughly wash the parboiled rice until the water runs clear, then add it to the boiling sauce, ensuring the liquid level is about one inch above the rice.
- 5
Cover the pot tightly with foil and a lid to trap steam; reduce heat to the lowest setting and cook for 25 minutes without opening.
- 6
While rice cooks, lightly sear the seasoned prawns and fish cubes in a separate pan with butter until fully cooked and golden, then set aside.
- 7
Gently fold the cooked seafood into the rice using a wooden spatula, being careful not to break the fish fillets or the rice grains.
- 8
Cover and allow to steam for a final 5 minutes so the flavors meld, then serve hot with a side of fried plantains.
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