It's been popping off left, right and centre on my little slice of the internet: World Jollof Rice Day. My instagram and twitter feeds give off a fluorescent orange glow from all the pictures of jollof rice being shared. I'm not mad, only hungry 95% of the time I'm online...
They say it became a thing only last year, but the origins are unclear. Whatever the story is, August 22nd has been declared THE day to shine a spotlight on the ever-delicious, every-comforting jollof rice.
To celebrate World Jollof Rice Day (and also to add my vegan voice to the mix), I've tweaked my usual jollof rice recipe by using long grain brown rice and by eliminating red bell peppers. No special reason, just felt like it. I'm also aware that a few jollof recipes call for a tomato-only-based sauce and I wanted to finally give it a try. They say brown rice is much healthier than regular white rice because of the extra fibre and slow releasing energy, so if you're on your healthy eating grind, perhaps this is the version for you.
Subscribe to my YouTube channel if you haven't already as I'll be posting a lot more content as time goes on. Give me a shout if you try this recipe and let me know your thoughts on using brown rice...Yay or Nay?
Ingredients (serves 2):
- 1 cup brown rice
- 3 large tomatoes
- 2 cloves garlic
- 1 small red onion
- 1/2 cup water
- 1/4 cup coconut oil
- 1 tsp curry powder
- 1 tsp dried thyme
- salt to taste
Superb work , I have visited your site for the first time. Thank you very much for having such a informative blog I'm additionally aware that some jolly recipes call for a tomato-only-based totally sauce and that i wanted to ultimately give it a strive. they say brown rice is a good deal healthier than regular white rice due to the more fiber and slow liberating electricity, so if you're for your healthy consuming grind, possibly that is the model for you. The filling emerge as cute, with greater freshness delivered with herbs.I'm working at Outdoor Advertising Services in Ludhiana The easy shell crab become once more delicious, with a slight and gratifying batter. while the charred pork skewers had a actual Schumann kick with out being overpowering.
ReplyDeleteI've tried making it with brown rice I think once before and it didn't turn out that great. Might try again but I think I will try it with jasmine or basmati rice first to see if it turns out better plus check how the natural flavor of these rice varieties compliment the dish as a whole (or not).
ReplyDeleteWith the curry powder is there a certain kind you recommend? Pardon me if you mention it in the video; can't watch videos at my present location.