Nigerian Jollof Rice and Chicken Stew By Chef Kwame
Ingredients
For the Red Sauce
- 1 cup tomato paste
- 1 tbsp curry powder
- 6 garlic cloves, peeled
- 3 large red bell peppers, stemmed, seeded, and roughly chopped
- 3 large red onions, peeled and roughly chopped
- 2 seasoning cubes, such as Maggi
- 1 small habanero or Scotch bonnet chili
- 6 plum tomatoes, roughly chopped
- 1 (3-inch) piece ginger, peeled
- 6 tbsp vegetable oil
- kosher salt, to taste
For the Chicken Stew
- 1/4 cup vegetable oil
- 6 chicken leg quarters
- kosher salt, to taste
- 6 cup (1.5 liters) finished red sauce
- 1 tsp crayfish powder
For Rice
- 1 1/3 cup vegetable oil
- 1 tbsp tomato paste
- 1 small habanero chili or Scotch bonnet chili, minced
- 1 1/2 cup jasmine rice
- 3/4 cup finished red sauce
- 1 tsp kosher salt
- kosher salt, to taste
For The Plantains
- 2 ripe plantains
- canola oil, for frying
- kosher salt, to taste
Instructions
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