Recipes
West African Jollof Rice
Ingredients
10 Portions
• Onion: 1
• Garlic: 2 cloves
• Mixed Peppers: 1
• Tinned Chopped Tomatoes: 0.2 tin
• Easy Cook Basmati Rice: 700g
• Vegetable Oil: 10ml
• Curry Powder: 2 tsp
• Smoked Paprika: Pinch
• Frozen Garden Peas: 200g
• Fresh Thyme: To taste
• Boiled Egg (halved): 5
• Vegetable Stock: 400ml
• Salt & Pepper: To taste
50 Portions
• Onion: 5
• Garlic: 1 bulb
• Mixed Peppers: 5
• Tinned Chopped Tomatoes: 1 tin
• Easy Cook Basmati Rice: 3.5kg
• Vegetable Oil: 50ml
• Curry Powder: 3 tbsp
• Smoked Paprika: 1 tbsp
• Frozen Garden Peas: 1kg
• Fresh Thyme: To taste
• Boiled Egg (halved): 25
• Vegetable Stock: 2L
• Salt & Pepper: To taste
100 Portions
• Onion: 10
• Garlic: 2 bulbs
• Mixed Peppers: 10
• Tinned Chopped Tomatoes: 2 tins
• Easy Cook Basmati Rice: 7kg
• Vegetable Oil: 100ml
• Curry Powder: 6 tbsp
• Smoked Paprika: 2 tbsp
• Frozen Garden Peas: 2kg
• Fresh Thyme: To taste
• Boiled Egg (halved): 50
• Vegetable Stock: 4L
• Salt & Pepper: To taste
Method
1. Heat oil in a pan. Fry onion, garlic, and peppers until soft
2. Add curry powder, smoked paprika, thyme, and chopped tomatoes. Cook for 5 mins
3. Add vegetable stock, peas, and rice
4. Cook for 8–10 mins, adding more water if dry
5. Season well and place in serving tray with halved boiled eggs on top
6. Garnish with thyme or parsley and a sprinkle of smoked paprika
Key Points
Allergens
Eggs, Celery, Wheat, Mustard, Sulphites, Milk
