Jollof Rice

What is Jollof rice?

Jollof, also known as benachin in Wolof, is a reddish one-pot rice dish popular in many West African countries such as Gambia, Senegal, Ghana, Nigeria, Benin, Cameroon, Sierra Leone, Côte d'Ivoire, Liberia, Togo and Mali.  Each country adds their own twist to the  rice to make it unique. Queen’s Jollof Sauce is inspired by the traditional Ghanaian recipe with its rich, flavorful and concentrated ingredients like tomatoes, scallions, peppers, ginger, nutmeg, thyme and bay leaves.

Most of the work is done for you already!  You can use half the Sauce and save the rest for your protein which means you use half the rice amount.

Instructions for Jollof Rice (6 servings) 

 Ingredients:

· 1/2 jar Queen’s  Jollof Sauce

· 3 cups  water or broth of choice

· 3 cups  Jasmine Rice.

· Salt for taste (Sauce is already salted)

Instructions for Queen’s Jollof Rice

1.  In a medium pot with a lid, add in 1/2 of the Sauce over medium heat

2.  Add rice and stir until completely covered with the sauce. Keep stirring for 3-5 minutes.

3. You can also add vegetables at this point (carrots, string beans or peas) 

4.  Stir in water or broth and bring to a boil. Then reduce heat to low & completely cover pot with foil then place the lid.

5. Simmer for ~ 20-30 Minutes*, until all liquid is absorbed and the rice is cooked through. * Check after the first 10 minutes to make sure it’s not burning.  You can gently stir once then cover.

6. After the 20-30 minutes, taste to ensure adequate salt level; add extra salt as desired.

7.  Jollof is DONE! Fluff with a fork . Serve as a main or side dish. For a complete meal, add protein and vegetables.

 Instructions for Meat /Poultry/ Seafood Stew

· ½  Jar of  Queen’s Jollof Sauce

· 1 1/2 lb. of chicken breast, leg or thigh or seafood (marinate w/ seasoning/spices)

· 1 tbsp. olive oil

· Meat/Poultry seasoning as desired

· 1 diced small/medium onions

· Vegetables (optional)

1. In medium pan, heat olive oil  & add seasoned meat /poultry/seafood & cook for 20-30 minutes,

2. Add onion and vegetables & cook for 5 minutes.

3. Add  Queen’s Jollof Sauce  and stir; cook for 10-15 minutes

4. Serve with white rice, eggs ,naan, pita bread, potatoes, pasta, Gnocchi or any starch of your choice

 Just Vegetables: Add 1- 2 tbsp. Sauce to your sautéed vegetables for a flavorful side dish.

Sweet Potatoes Hash

 1 Lb. of Sweet Potatoes

1 medium side Onion

1 medium Bell pepper

3-4 tablespoon of Queen’s Jollof Sauce

3 Tablespoon of Olive Oil

Instructions:

Peel and cut Potatoes into small dices add water and in a medium size pan and cook for 10-15 minutes in a medium heat. Drain water and set aside. In a frying pan add a little Olive oil and the veggies and sautéed for 3-5minutes. Optional: (you can add Bacon if you want.) Add the cooked sweet potatoes to the veggies and mix. Add the sauce to the pan and mix and let it cook together for 5 minutes. Make sure the sauce covers all the potatoes. Serve as a side with Protein.

               Shrimp and Cheese Grits:

1         cup stone-ground or regular grits

2         3 cups of water

3         1 cup of milk or heavy cream

4         1 cup of shredded Cheese

5         1 medium Onion

6         1 tablespoon of Butter

7         1 Medium Bell Pepper

8         1 lb. of Shrimp

9         3-4 tablespoon of Queen’s Jollof Sauce

Instructions

Heat the 2 cups water and milk in a heavy-bottomed saucepan until just simmering.

While the milk is heating, put the stone-ground grits into a large mixing bowl and cover with cool water. Stir the grits assertively so that the chaff floats to the top. Skim the surface carefully and remove the chaff. Drain the grits in a fine strainer. (If you are using regular grits, skip this step.) Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground a little more to cook, add  grated cheese and stir and you will have to add additional milk and water as needed.

Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.

 Shrimp Sauce:

In a saucepan heat, add Olive oil and dices onion and bell pepper, sautéed for 5 minutes. Add shrimp stir until shrimp change color(pink) add Queen’s Jollof Sauce and simmer for 5-10  minutes.

Serve with the Grits.

              Soulful Chili

1lb of Ground Meat (beef, chicken, or Turkey)

14.5 oz Canned of Kidney Beans drained

1 small Onion diced

1 medium Bell pepper diced

½ of Queen’s Jollof Sauce

 Instructions:

 Brown the ground beef over medium heat, then drain some of the fat.

Add on the peppers and the onions, then cook until they soften

Next add Queen’s Jollof Sauce and any can of broth or water and stir

Now add in the beans, and stir

Reduce the heat to medium low and let it cook for 20- 30 minutes.

Add desired topping Serve and enjoy

Tofu and Vegetable Stew

Ingredients:

1 Small red Onion 1 cup crinkle-cut carrots

1 Small Green Bell Pepper 2/3 cup Queen’s Jollof Sauce

1 lb of Tofu ( soft or firm)

Steps

1. Slice onion and bell pepper thinly. cut tofu into 1 inch chunks

2. Preheat large, nonstick saute pan on medium- high 2-3 minutes. Placeoil in the pan, then add Tofu; cook for 2-3 minutes, stirring occasionally or until browned

3. Add onion, bell peppers and carrots; cook2 more minutes. Stir in the Queen’s Jollof Sauce cook and stir 1 minute or until sauce thicken( add water is needed). Serve over rice or noodle , if desired

Salmon Vegetable Stew

Ingredients:

1 Small red Onion 1 cup crinkle-cut carrots ( other vegetables)

1 Small Green Bell Pepper 2/3 cup Queen’s Jollof Sauce

1 lb of Salmon ( Cut in cubes)

Steps

1. Slice onion and bell pepper thinly. cut tofu into 1 inch chunks

2. Preheat large, nonstick saute pan on medium- high 2-3 minutes. Place oil in the pan, then add Salmon ; cook for 2-3 minutes, stirring occasionally or until browned

3. Add onion, bell peppers and carrots; cook 2 more minutes. Stir in the Queen’s Jollof Sauce cook and stir 1 minute or until sauce thicken( add water is needed) and fish is opaque and flakes easily. Serve over rice or noodle , if desired

Creole Pork with Red Beans

Ingredients

2 ( 15.5oz) cans red beans 1 1/2 lb Boneless Country Styles Pork Ribs

2 cups unsalted chicken broth 1/2 Fresh Jalapeno pepper (Chop)

3 tablespoons of Queen’s Jollof Sauce (Mild)

1 small Onion Diced 1 Bell Peppers diced

3 Sticks of Celery Cut

Steps:

Chop Jalapeno finely ( remove seeds and membrance, if desire) , drain beans. Place jalapeno, beans and vegetables in a slow cooker. Cut ribs into bites- size pieces and add to slow cooker , add Queen’s Jollof SAUCE and cover. Cook on high2-3 hour until pork is tender. serve pork and beans with cornbread or rice. Enjoy

Order your  sauce via : www.queensjollofsauce.com; Facebook & Instagram @Queensjollofsauce

Text: 908-380-6721 or Email: queensjollofsauce@gmail.com