Triple Jollof Green White And Red Recipe

prepare green puree

In a blender, combine spinach, basil, green bell peppers, scotch bonnet, chopped onion, garlic, and ginger with 2 to 3 tablespoons of water. Blitz to a smooth, bright-green puree. Set aside.

Rinse the rice under cold water until the water runs clear. Drain well and set aside.

Heat 3 tablespoons vegetable oil in a medium heavy-bottomed pot over medium heat. Add half of the chopped onion (reserve remainder for garnish if desired) and sauté 3–4 minutes until translucent.

Pour the green puree into the pot. Cook over medium heat, stirring occasionally, for 6–8 minutes until the raw vegetable smell reduces and the mixture darkens slightly.

Add the drained rice to the pot and stir to coat every grain with the green mixture for 2 minutes.

Stir in chicken or vegetable stock, crushed bouillon, thyme, black pepper, lime juice, and salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer for 18–22 minutes until rice is tender and liquid absorbed.

Once cooked, remove pot from heat and let rest covered for 5–7 minutes. Fluff gently with a fork and adjust seasoning to taste.

Transfer to a serving bowl and garnish with chopped parsley/cilantro and reserved sliced onion. Keep warm until serving.

Rinse the rice under cold water until the water runs clear; drain and set aside.

Heat 2 tablespoons oil or butter in a medium pot over medium heat. Add sliced onion and sauté 6–8 minutes until soft and lightly caramelized. Add minced garlic and grated ginger and sauté 30–45 seconds until fragrant.

Add rinsed rice to the pot and stir to coat in the oil/onion mixture for 1–2 minutes to toast slightly.

Pour in coconut milk and water, add bay leaf, salt, white pepper and lime zest. Stir gently to combine and bring to a simmer.

Cover tightly, reduce heat to low and cook for 18–22 minutes until rice is cooked through and liquid absorbed.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, remove bay leaf, taste and adjust seasoning.

Transfer to serving dish and garnish with chopped parsley/cilantro and lime wedges. Keep warm.

If using fresh tomatoes and red bell pepper, roughly chop and blitz in a blender to a smooth purée. Alternatively use canned plum tomatoes and blender briefly. Mix with tomato paste and set aside.

Rinse the rice until water runs clear; drain and set aside.

Heat 3 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Add garlic and sauté 30 seconds.

Pour the tomato-paste mixture into the pot. Cook on medium heat, stirring occasionally, for 8–12 minutes until the sauce reduces and deepens in color. Taste for acidity and add a pinch of sugar if tomatoes are too tart.

Stir in the drained rice to coat in the tomato sauce for 1–2 minutes. Add stock, crushed bouillon cube, thyme, curry powder, salt and black pepper.

Bring to a gentle boil, reduce heat to low, cover tightly and simmer for 18–22 minutes until rice is tender and liquid absorbed.

Turn off heat and let rest covered for 5–7 minutes. Fluff with a fork and adjust seasoning. Transfer to serving platter and garnish with fried plantains, sliced onions and chopped parsley/cilantro.

Prepare fried plantains (if using): slice ripe plantain into rounds or diagonals and shallow-fry in hot oil until golden-brown, about 2–3 minutes per side. Drain on paper towels and keep warm.

To present Triple Jollof, mound equal portions of Green, White and Red Jollof side-by-side on a large platter or plate for a visual 'green, white, red' arrangement. Garnish with fried plantains, sliced red onion, chopped parsley/cilantro and lime wedges.

Serve immediately while warm. Each jollof can be served with protein of choice (grilled chicken, fried fish, stewed beef) or as a vegetarian main.