African
African - West African Mains and Stews
Malian Jollof Style Rice with Lamb Cutlets
Chef's Menu Description
A celebrated West African rice specialty slow-cooked in a rich reduction of plum tomatoes, sweet bell peppers, and scotch bonnet chillies with subtle smoky party aroma.
Ingredients
- • 800g prime meat, poultry or fresh seafood
- • 2 tbsp red palm oil or cold-pressed vegetable oil
- • 2 medium onions, finely chopped
- • 3 garlic cloves and 1 thumb fresh ginger, minced
- • 2 scotch bonnet chillies, blended or bruised
- • 2 tbsp rich tomato paste
- • 2 cups rich house-made stock
- • 2 tbsp ground crayfish or locust beans (iru)
- • 2 seasoning cubes and 1 tsp sea salt
- • Fresh green herbs (scent leaf, bitterleaf or spinach)
Preparation Steps
1
Phase 1
Season protein with minced garlic, ginger, crushed seasoning cubes, and salt; brown thoroughly in a hot pan.
2
Phase 2
Heat oil in a heavy casserole pot, sauté onions until golden, then fry tomato paste and blended scotch bonnets until fragrant.
3
Phase 3
Deglaze the pot with stock, return protein, add crayfish or traditional aromatics, cover and simmer gently for 35 minutes.
4
Phase 4
Fold in washed fresh greens and simmer uncovered for 5-8 minutes until tender and sauce thickens.
5
Phase 5
Adjust seasoning and serve hot alongside fufu, pounded yam, or fragrant steamed rice.