Jollof is a no brainer in any Nigerian home, nothing can be compared. Experimenting with jollof rice is one of our favourite pastimes and you can’t go wrong with our spicy shrimp jollof. You will definitely be winning the jollof war with this recipe.
3 tbspstomato paste
3 cups rice
1 pc onion
1 pc garlic
3 pcsbay leaves
2 teaspoons curry powder
1 teaspoon salt
1 cup vegetable oil
150 grams jumbo shrimps
3 pcs pepperoni sausages
10 gramschopped spinach
Parboil the rice for about 10 minutes to get rid of excess starch. Wash the rice in cold water and drain. Set aside. Cut the tails off the shrimps. Give the shrimps a quick rinse. Put some oil into the frying pan and heat up. Add in ½ garlic clove (crushed) and leave to fry for about 1 minute. Pour in the shrimps and sliced pepperoni with curry and seasoning cube. Stir fry for about 4 minutes. Set aside.
Blend the tomatoes, tatase, rodo and onion. Pour into a pot and allow to boil for about 15 minutes or until the mixture is concentrated and has little water. Add in the tomato paste and oil. Leave the tomato and pepper mixture to fry.
Pour meat stock into the pot (if you have some), about 2 cups should be enough. Add in curry, thyme, salt, bay leaves, remaining½ garlicclove (crushed) and seasoning cube.If you don’t have stock, you’ll probably need to use more of the seasoning and spices. Allow to simmer for a few minutes.
Add in the parboiled rice and make sure the tomato and pepper mixture covers the rice, if not add some water. Allow to cook.
When you notice that most of the water has dried up, stir with a wooden spoon. Check if it has softened and that the taste is right, if not add in salt or seasoning. Then add the cooked shrimps and pepperoni.
If the water isn’t enough, add in a little more for a final cook. Leave to dry up. Once done, open the lid to allow the steam escape.
Depending on how much you like pepper, grill or quickly fry whole peppers (chilli’s and rodo).
Serve the Shrimp Jollof on its own or with your meat of choice. Garnish with the fried peppers and finely chopped spinach.
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