This is a quick and easy one-pot recipe for jollof rice, a much-loved African street food, made using an easy homemade spice mixture that you can save to use in other recipes too.
Ingredients
For the jollof spice mix
- 30g/1oz ground ginger
- 30g/1oz garlic granules
- 45g/1½oz chilli flakes
- 20g/¾oz dried thyme
- 20g/¾oz ground cinnamon
- 15g/½oz ground nutmeg
- 20g/¾oz ground coriander
- 1 tbsp salt
- 1 tbsp ground black pepper
For the pilau
- 500g/1lb 2oz basmati rice
- 5 tbsp olive oil
- 1 onion, diced
- 2 tsp salt
- 300g/10½oz Quorn pieces
- 4 tbsp jollof spice mix (see above)
For the salted cucumber
- 1 large cucumber, cut in half lengthways and thinly sliced on an angle
- 1 red onion, thinly sliced
- 20g/¾oz rock salt
Method
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Start by making the jollof spice mix. Put all the spices into a large jar. We only need a little for this recipe – the rest can be covered and put away from another occasion.
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For the pilau, soak the rice in a large bowl of cold water.
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For the salted cucumber, put the cucumber, onion and salt into a bowl. Give it a stir and set aside.
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To make the pilau, you need a large saucepan with a lid – the dish will be made in one pot. Put the pan on a high heat and add the oil. As soon as the oil is hot, add the onion and salt, and cook until the onion is soft.
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Now add the Quorn and fry it with the onions for a few minutes. Add 4 tablespoons of the jollof spice mix and stir well. If the spices start to stick to the base of the pan, add a small splash of water. Cook the spices for at least 10 minutes on a low heat.
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Drain the rice in a sieve, making sure you remove all the water. Add the rice to the pan of onions and Quorn, and stir it in so it gets coated with all the delicious spices.
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Boil a full kettle of water and have it at the ready. Pour boiling water on to the rice and keep going until the water is a couple of centimetres above the rice. I like to be accurate and even have a rice ruler to make sure.
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Boil on a high heat, making sure to stir all the time. As soon as all the water has been absorbed, pop a lid on the pan and leave the rice to steam for 15 minutes on the lowest hob setting. When the rice is ready, fluff it up, using a fork.
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Drain the cucumber in a colander and rinse with a little water to get rid of any excess salt. The cucumber and onion should be soft. Serve alongside the rice.
Source: BBC
