Jollof Rice with Kele Wele (plantains marinated in ginger, onion & chilli).

Serves: 4 – 5

Jollof Rice.

Ingredients:

500 g (1 lb) stewing beef or chicken
Salt and ground pepper, to taste
Vegetable oil for frying, approx. 1/4 cup.
1L (1-3/4 pt) stock with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
1 scotch bonnet chilli pepper, finely chopped
2 cans chopped tomatoes
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
peas and green or red peppers
500 g (1 lb) long-grain rice
1 tsp curry powder
1/2 tsp dried thyme leaves.

Cut meat or chicken into bite sized pieces approx 2 inch cubes. Set aside.

Heat the oil in a frying pan and fry the meat or chicken pieces for 1 -2 minutes until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on a low heat until meat begins to soften (approx. 50 minutes for beef or 10 minutes for chicken), then remove from heat .

Drain excess oil from the frying pan leaving enough oil to fry onions, garlic and chilli until golden. Add spices, tomatoes, tomato paste, vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently for 5 mins. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional stock or water to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz).

Serve hot, garnished with Kele Wele.

Kele Wele :

Ingredients:

3 yellow/green skinned plantains (soft but still firm)

1 generous inch fresh ginger, peeled.

½ a medium onion

¼ piece red scotch bonnet pepper

1 tsp sugar

salt & black pepper to taste.

Oil for deep frying approx 1.5 pints.

Method:

Slice plantains across at an angle to get ½ inch pieces.

Grind together all other ingredients to a smooth paste.

Marinate plantains in spice mixture for 30 minutes.

Heat oil in a large wok & deep fry plantain slices until they reach a caramelised golden brown (approx. 3 – 5 minutes).