Joloff rice – a taste of Nigeria

POLOKWANE – The theme for this year’s Africa Day is “Building a better Africa and world in general” and is aimed at bringing people together to live in harmony with one another.

South Africa is a rainbow nation comprising of different cultures and traditions, along with people from other African countries. Many of these people bring with them skills and knowledge that assist in creating job opportunities and help to grow the economy.

Nigerian refugee Anthony Omoh Buoro resides in Seshego and has lived in the province for the past five years. He says upon arrival in Polokwane, he was introduced to vetkoek, which in his hometown is called puff-puff.

“Ironically, the vetkoek I had that day looked and tasted the same as the puff puff I am used to eating at home, and it was prepared the same way,” he explained.

To celebrate Africa Day Buoro shared a recipe with Review that he says he likes to prepare as it reminds him of home.

Joloff rice, a popular dish in Nigeria, is a mix of rice and stew. He says preparing traditional Nigerian dishes keeps him connected to his roots.

Ingredients:

• Wholegrain rice (precooked)
• 5 Tablespoons of tomato paste
• 4 whole tomatoes
• Peppers (green, red and yellow)
• Olive oil
• 1 stock cube (chicken or beef)
• Chicken or beef, cut in squares
• Small diced onion
• 2 small Bay leaves
• Half a teaspoon of curry and thyme
• 1 teaspoon salt

Instructions:

• Cook the rice until soft, and set aside to cool.
• Grill the chicken or beef and set aside.
• Prepare a small stew or sauce by blending the fresh tomatoes and peppers together. Heat oil in a pan and fry the chopped onions, add the blended tomato and pepper mix and fry for about 10 minutes.
• Cook until the oil starts to rise to the top of the sauce and scoop out a quarter of the mixture into a bowl and set aside.
• Now add the stock cube to the left-over mix in the pot and let cook for about 10 minutes. Add the curry and thyme and salt to taste and let cook for 5 minutes.
• Add the precooked rice and mix thoroughly. NB: the liquid in the pot should be at the same level as the rice in the pot, cover the rice mixture and let cook on low heat until the rice is dried up and there is no water left.
• Finally, with the pot still on the stove, add the remaining sauce onto the rice with the bay leaves on top of the rice and leave to simmer, do not mix.

Then serve after 5-10 minutes with your grilled meat or chicken.

reporter29@nmgroup.com