Juluf/Jallof Rice

However you spell it, it is delicious. This is my husbands recipe. He is an excellent cook; I've had this same dish cooked by so many different people, and i can honestly say that his is The Best! He also makes another version of this using smoked chicken, which is amazing. But this was my first attempt so we kept it basic. Jallof is very filling, hot or cold it's good all year round. Traditionally Jallof is made with much more chili and served with sliced cucumber, however my kids wont eat hot foods, and my cucumbers got frostbitten in the fridge and had to be thrown out (poor cucumbers). This is not diet food, mostly just carbs and oil, defiantly something for the sometimes list. But if you like fried rice, and would like to try it West African style, you can't go past my husbands delectable Jallof! This recipe easily serves 6 to 8 people. Sides such as a lite salad or some cool cut melons make an excellent lunch or summer dinner. During the colder months my husband serves this with sweet potato, or fried plantain (a type of banana).


I
500g uncooked Corned Beef (Silverside) cut into bite size chunks
1 onion diced
2 large cloves of garlic finely diced
1 teaspoon salt
apx 15cm piece of ginger finely diced
1 carrot peeled and thinly sliced
6 large tomatoes quartered
apx 5 tablespoons olive oil
4 tablespoons tomato paste
1 teaspoon Chili powder
3 cups measurements of a good Jasmin rice
2 cups water

M
1. Put corned beef, garlic, salt, ginger and 1/2 the onion into a pot. Cover with lid, and heat on a medium heat. Allow to steam in it's own juices, stirring occasionally, until meet is cooked through.
2. While meat is cooking, put tomatoes in blender and puree.
3. Using the oil lightly brown remaining onion and the carrot in a deep, family sized pot. Then add the tomatoes to the pot, stir in and leave on a gentle simmer for about 10 to 15mins, or until you can see most of the oil separated from the tomatoes floating on the top.
4. Add tomato paste and stir in. Allow to simmer another 2 min, then add chili powder, stir in and allow to simmer another 5mins or until oil and tomato again separate.
5. Remove corned beef from pot, leaving the liquid behind, and add meat to the tomato, stir it in. 6. Simmer another 2mins, taste the dish, it should need salt. To add salt use the liquid from the meat pot. Generally with this dish they add all the liquid, but I find it can get a bit too salty for western tastes, so stir and taste as you go.
7. Add the rice and stir in thoroughly. Bring pot up to the boil, then add water, stir in and allow to boil or another 2mins before turning back down to a gentle simmer. Cover the pot and leave it alone. The Jallof is cooked when the rice is soft and spicy, and there is no liquid remaining in the pot.
8. I served this one cup of rice per person with a simple salad and a fork. In Ghana they serve it with sliced cucumbers and a cool drink. Traditionally it's eaten with your right hand, and a bowl of fresh water with a slice of lemon is provided to wash your fingers after the meal.