Best 5 Jollof Rice With Fried Plantains Recipes

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Jollof rice with fried plantains is a delightful fusion dish that combines the vibrant flavors of West African cuisine with the sweetness of fried plantains. Originating in the bustling streets of West Africa, jollof rice is a staple dish celebrated for its bold and aromatic flavors. From the succulent tomatoes, fiery peppers, and fragrant spices that form the base of the dish to the tender, fluffy rice that absorbs all the goodness, jollof rice is a true culinary masterpiece. Paired with crispy, caramelized fried plantains, this dish becomes an irresistible symphony of textures and flavors, enticing the senses and leaving you craving more.

Let's cook with our recipes!

JOLLOF RICE WITH FRIED PLANTAINS RECIPE



Jollof Rice with Fried Plantains Recipe image

This version of a Nigerian classic starts with a tomato base, called obe ata, which adds rich, complex flavor to the aromatic Jasmati®White Rice.

Provided by RiceSelect

Categories     Lunch

Time 1m

Number Of Ingredients 21

½ small red bell pepper, chopped
¼ cup water
1 shallot, halved
4 cloves garlic, minced and divided
1 Tbsp fresh ginger, minced
1 fresh hot chili pepper, seeded and sliced
¼ cup canola oil, divided
1 small onion, diced
1 Tbsp fresh thyme, finely chopped
2 Tbsp tomato paste
1 tsp ground turmeric
1 tsp curry powder
½ tsp smoked paprika
1 tsp salt
1 tsp pepper
1 ½ cups RiceSelect® Jasmati® White Rice
2 cups sodium-reduced chicken broth
2 bay leaves
3 ripe plantains, peeled and cut into ¼-inch thick slices
¼ tsp salt
2 Tbsp fresh cilantro, finely chopped

Steps:

  • Jollof Rice: In blender, purée plum tomatoes, bell pepper, 1/4 cup water, shallot, half of the garlic, ginger and chili pepper until smooth. Heat half of the canola oil in large skillet set over medium-high heat; stir in tomato purée mixture. Bring to boil. Reduce heat to medium; simmer for 15 to 20 minutes or until thickened and reduced by 2 cups (about one-third of original volume). Mixture can be cooled and refrigerated in airtight container for up 5 days.
  • Preheat oven to 350?F. Heat remaining oil in small Dutch oven set over medium heat; cook onion, remaining garlic, and thyme for 3 to 5 minutes or until softened. Stir in tomato paste, turmeric, curry powder, smoked paprika, salt and pepper; cook for 2 to 3 minutes or until fragrant and tomato paste starts to caramelize.
  • Stir in puréed tomato mixture and bring to simmer. Stir in rice; cook for 1 to 2 minutes or until well coated. Stir in broth and bay leaves.
  • Cover and bake for 20 to 25 minutes or until most of the liquid is absorbed and rice is tender. Let stand for 10 minutes; fluff with fork. Discard bay leaves or leave in as garnish.
  • Fried Plantains: Meanwhile, heat oil in large high-sided skillet set over medium-high heat. In batches, fry plantains for 2 to 3 minutes per side or until golden brown all over. Transfer to paper towel-lined tray. Season with salt. Serve on a bed of jollof rice. Garnish with cilantro.

Nutrition Facts :

NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS



Nigerian Jollof Rice with Chicken and Fried Plantains image

This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.

Provided by Daisy

Categories     World Cuisine Recipes     African

Time 1h29m

Yield 8

Number Of Ingredients 21

2 pounds chicken drumsticks
½ large onion, diced
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
2 cubes chicken bouillon, crushed
2 cloves garlic, diced
1 tablespoon curry powder, or more to taste
1 teaspoon herbes de Provence
freshly ground black pepper
1 pinch cayenne pepper
1 cup water
3 tablespoons vegetable oil
½ large onion, diced
1 (14 ounce) can tomato sauce
1 (14 ounce) can coconut milk
1 teaspoon herbes de Provence
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
3 cups parboiled rice (such as Uncle Ben's®)
1 (10 ounce) package frozen mixed vegetables (carrots, corn, peas)
4 ripe plantains, peeled and cut diagonally into 1/2-inch slices
½ cup canola oil for frying

Steps:

  • Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
  • Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
  • Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
  • Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
  • Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

Nutrition Facts : Calories 703.2 calories, Carbohydrate 96.3 g, Cholesterol 70.8 mg, Fat 22.8 g, Fiber 6.9 g, Protein 31.7 g, SaturatedFat 11.7 g, Sodium 942 mg, Sugar 16.5 g

JOLLOF RICE WITH FRIED PLANTAINS



Jollof rice with fried plantains image

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.

Provided by African women's group

Categories     Main course

Yield Serves 4

Number Of Ingredients 14

1 tbsp olive or vegetable oil
2 large onions, sliced
2 x 400g/14oz cans plum tomatoes
1 red pepper, diced
4 tbsp tomato purée
¼ tsp cayenne pepper or chilli powder
1 tsp curry powder
1 bay leaf
sprig fresh thyme
1 stock cube
225g/8oz long-grain or basmati rice
salt and freshly ground black pepper
2 plantains, cut into slices and deep fried
green leaf salad

Steps:

  • For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent.
  • Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml/19fl oz of water and crumble in the stock cube.
  • Cover and bring to the boil, then reduce the heat and simmer for 20-30 minutes.
  • Rinse the rice well to remove excess starch, then add it to the tomato mixture.
  • Bring to the boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is cooked.
  • Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad.

JOLLOF RICE WITH FRIED PLANTAINS



Jollof Rice with Fried Plantains image

Jollof rice is a well-loved one-pot rice dish in popular in many West African countries, including Nigeria. It is made by cooking rice in a flavorful tomato and pepper puree.

Provided by Kwame Onwuachi

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

2 cloves garlic
2 plum tomatoes, chopped
1 large red onion, chopped
1 large red bell pepper, stemmed, seeded and chopped
One 1-inch piece ginger, peeled and sliced
1 seasoning cube, such as Maggi
1/2 small habanero pepper
1/4 cup tomato paste
1 teaspoon curry powder
1 1/3 cups vegetable oil
Kosher salt
2 tablespoons vegetable oil
1/2 habanero pepper
Kosher salt
1 tablespoon tomato paste
1 1/2 cups jasmine rice
Vegetable oil, for deep frying (about 4 cups)
2 ripe sweet plantains, cut into 1/4-inch rounds
Kosher salt

Steps:

  • For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
  • Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
  • For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
  • Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
  • For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
  • Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
  • To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.

SMOKY SPICED JOLLOF RICE & COCONUT-FRIED PLANTAIN



Smoky spiced Jollof rice & coconut-fried plantain image

This West African inspired dish food is full of bold, harmonious flavours. Jollof rice is a household staple, often accompanied by fried plantain

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 16

400g basmati rice
400g can plum tomatoes
1 red pepper
1 red onion , halved
1 garlic clove
1 scotch bonnet chilli (deseeded if you don't like it too hot)
4 tbsp vegetable oil or sunflower oil
3 bay leaves
1 thyme sprig
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground black pepper
60g tomato purée
4 tbsp coconut oil
2 plantains , peeled and sliced into 1cm rounds

Steps:

  • Put the rice in a sieve, rinse thoroughly to remove the starch, then soak in clean cold water for 5 mins. Drain and par-boil the rice for 5 mins until almost cooked, then drain, rinse and set aside.
  • Blend the tomatoes, pepper, half the red onion, the garlic and chilli until smooth.
  • Finely slice the remaining onion half. Heat the vegetable oil in a large, high-sided pan. Add the sliced onion, bay and thyme, and cook on a medium heat for 8 mins until the onion is softened and aromatic.
  • Add the spices with 1 tsp sea salt, cook for a few mins more, then add the tomato purée and cook for 1-2 mins.
  • Add half the tomato and pepper mix (freeze the rest for future use). Add the semi-cooked rice and mix thoroughly to coat with the sauce. Add a bit more water, turn down the heat, stir and cover with a lid for 5-10 mins until cooked through. Cooking time will depend on the type of rice, so keep checking it. Don't worry if it catches on the bottom, this will add to the flavour. Season to taste and remove the bay leaves before serving.
  • To cook the plantain, simply heat the coconut oil in a high-sided pan until hot. Fry the plantain, turning occasionally, for a few mins until soft and golden. Serve with the rice.

Nutrition Facts : Calories 479 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium

Tips:

  • Use high-quality rice: Long-grain rice, such as basmati or jasmine, is best for jollof rice. It cooks evenly and has a fluffy texture.
  • Rinse the rice before cooking: This removes excess starch and helps the rice cook evenly.
  • Use a flavorful broth: Chicken or beef broth adds a lot of flavor to jollof rice. You can also use vegetable broth if you prefer.
  • Sauté the vegetables before adding them to the rice: This helps to bring out their flavor and prevent them from becoming mushy.
  • Use a good quality tomato sauce: A flavorful tomato sauce is essential for jollof rice. You can use a store-bought sauce or make your own.
  • Cook the rice on low heat: This helps to prevent the rice from burning and sticking to the pot.
  • Let the rice rest before serving: This allows the flavors to meld and the rice to absorb all of the sauce.
  • Serve jollof rice with fried plantains: Fried plantains are a classic side dish for jollof rice. They are sweet and savory and add a nice contrast to the spicy rice.

Conclusion:

Jollof rice is a delicious and flavorful dish that is enjoyed by people all over the world. It is a versatile dish that can be served as a main course or a side dish. With a few simple tips, you can make jollof rice that is sure to impress your friends and family.

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