Thursday, October 22, 2009

Crockpot Jollof Rice revisited

Okay, after yesterday's discouraging results, today I'm trying a very simplified vegetarian version of a jollof rice putting everything directly into the slow cooker (except the chopped vegetables--I'll still add them in a few hours) and changing quantities.

I only used 1 cup of rice for this experiment, but used over half a cup (half of a large onion) of chopped onion, 2 cloves of garlic, a teaspoon of salt, 1/2 teaspoon curry powder, 4 well-drained canned plum tomatoes, seeded and squeezed between my fingers, 1 cup of broth, 1/2 cup of the tomato juice from the can and 1/2 cup water, and 1 1/2 teaspoons fresh chopped ginger, 2 tablespoons of peanut oil, a couple of twists of black pepper from the pepper mill, 2 1/2 tablespoons of tomato paste, and a heaping 1/4 teaspoonful of red pepper flakes.

I stirred everything but the rice together well in the crock pot first (especially so the tomato paste would mix in) and then added the rice, stirred it again, and then put it on 15 minutes ago to cook on high (I'll turn it to low in an hour and see how long it takes to cook this time). I'll let you know what happens.

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At 2:39 PM, Blogger AfricaLiving said...

This I could do! Keep us posted.

At 10:21 AM, Blogger Fran said...

I still don't recommend making your jollof in a crockpot--it's too soft


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