Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, jollof rice and fried fish. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Jollof rice and fried fish is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Jollof rice and fried fish is something that I have loved my entire life.
#jollofrice #rice #foodrecipe This is a short clip on jollof rice and fried fish recipe. Read the full story behind the recipe via. Jollof rice is a staple across much of West Africa, with each country possessing its own interpretation.
To get started with this recipe, we have to prepare a few components. You can cook jollof rice and fried fish using 8 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Jollof rice and fried fish:
- Make ready Fresh fish
- Get Veg oil
- Take Salt
- Take Onion
- Get cubes Maggi
- Prepare Rice
- Get Curry
- Take Salt
Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains. Nigerian Jollof Rice or Jellof rice is a rich and incredibly tasty west African one-pot Meal. It is a very versatile dish, and it is usually made from. Jollof rice is one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast.
Instructions to make Jollof rice and fried fish:
- Season steam and boil the fish.fry in vegetable oil.
- Parboil the rice and wash.heat up vegetable oil fry tomatoes,curry,ginger,pepper paste, water,add salt and fishstock. Bring to boil add the parboiled rice and boil till done.
Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya. Serve with fried plantains and a crisp green salad. How to Make Senegalese Jollof Rice and Fish. Poke two holes into the flesh of the fish and stuff them with the parsley mix. Broil or Fry the fish until it is golden brown on each side, and set aside for.
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