- Rice2 1/2 CupsLong Grain.
- BeefAny Quantity
- Tomato4 PiecesRed tomatoes
- Pepper10 PiecesA mix of 4 habanero pepper (fresh red pepper) and 6 red chilli pepper (locally called shombo)
- Onion1 PiecesMedium to large sized
- Beef Stock1 1/2 to 2 Cups
- Beef Seasoning1/2 Teaspoons
- Salt And Bouillon / Seasoning CubeTo taste
- Garlic1 Clove
- Vegetable Oil1/2 to 1 Cups
- Thyme1 Teaspoons
- Bay Leaves2
- Chilli Powder1/2 Teaspoons
- Curry Powder1 1/2 Teaspoons
- Tomato Paste1 1/2 Tablespoons
- Garlic Powder1 Teaspoons
- Ginger Powder1/2 Teaspoons
Step 1. Blend the onions and garlic together. Preferably a rough blend. Set aside.
Step 2. Blend your tomatoes and pepper together. I did a rough blend but you can do a smooth blend. Put it in a pot and steam until the puree thickens and the water dries up.
Step 3. Prepare your beef. Wash the beef, remove any fat, put it in a pot, and cook for about 7 minutes. Bring it down, drain the water and add fresh water. Doing it this way would get rid of any remaining blood. Season the beef with a little onions, chilli powder, curry powder, thyme, beef seasoning, beef seasoning/bouillon cube and salt and boil until soft. Add enough water because you will be cooking the jollof rice in the stock later. This beef jollof was cooked entirely in beef stock.
Step 4. Let the beef cool down, chop into smaller chunks. Set the beef chunks and stock aside.
Step 5. While the beef is cooking, wash the rice, put it in a pot, add water and parboil for about 5 to 10 minutes. The rice should still be very firm and not cooked at all after parboiling. Then rinse the rice with cold water to stop the cooking process and drain off the water. Set aside.
Step 6. Add some vegetable oil to a pot, heat up, then add the blended onions and garlic. Stir and fry for about 3 to 4 minutes, then add the tomato paste, stir and fry for about 2 to 3 minutes then add the blended tomato puree.
Step 7. Stir and let it simmer for about 2 minutes, then season the sauce with salt and seasoning cube to taste, curry powder, garlic powder, ginger powder, chilli powder and 1/2 teaspoon thyme.
Step 8. Stir and let it cook for about 10 to 15 minutes. As you cook, the liquid in the stew may start to dry up. Just add a little stock (or water, but preferably stock, makes it more tasty) in the stew as you go to prevent the stew from drying up and burning.
Step 9. After the cook time, add beef stock to the stew (enough to cook the rice). Add half a teaspoon of thyme, the bay leaves and the beef chunks. Taste for salt, if not enough, add more salt or seasoning cube. Make sure it is tasty at this point because you may not get the chance to add any more seasoning later. Let it simmer for about 2 minutes, then add the rice.
Step 10. Stir, cover the pot so that it is airtight and let it cook until the water has dried up and the rice is done. You can check on the rice in between cook time to make sure that it is still hydrated. It is best to cook on medium to low heat, then as you notice the liquid drying up, lower the heat to low heat, cover the pot and let the rice cook in its own steam until it’s fully done.
Done! Serve with any beverage of your choice.