Jollof rice is one of the most popular West African dishes – and we can see why! It is rich, spicy, & oh-so-incredibly tasty. Our version is packed with red pepper, onion & beef biltong for a South African twist!
Spicy Jollof-style Rice & Biltong
Spicy Jollof-style Rice & Biltong
with red pepper, coriander & creamy raita
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Beef
- Chicken
- Chicken Stock
- Cooked Chopped Tomato
- Cooked Chopped Tomatoes
- Free-range Beef Biltong
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jollof Seasoning
- Onion
- Onions
- Pickled Bell Peppers
- Raita
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
RICE, RICE, BABY
Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 200ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 10-15 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally.
CHOP CHOP
While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the Raita for a fresh touch. Beautiful, Chef!
RICE, RICE, BABY
Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 400ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 10-15 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally.
CHOP CHOP
While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the Raita for a fresh touch. Beautiful, Chef!
RICE, RICE, BABY
Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 600ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 15-20 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally.
CHOP CHOP
While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the Raita for a fresh touch. Beautiful, Chef!
RICE, RICE, BABY
Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 800ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 15-20 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally.
CHOP CHOP
While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the Raita for a fresh touch. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Spicy Jollof-style Rice & Biltong?
The preparation time for Spicy Jollof-style Rice & Biltong with red pepper, coriander & creamy raita is between 10 and 25 minutes.
What is the total time required to make Spicy Jollof-style Rice & Biltong with red pepper, coriander & creamy raita?
The total time required to make Spicy Jollof-style Rice & Biltong with red pepper, coriander & creamy raita is between 25 and 35 minutes.
How many servings does Spicy Jollof-style Rice & Biltong provide?
4 servings
What are the main ingredients in Spicy Jollof-style Rice & Biltong?
Beef, Chicken, Chicken Stock, Cooked Chopped Tomato, Cooked Chopped Tomatoes, Free-range Beef Biltong, Fresh Coriander, Garlic Clove, Garlic Cloves, Jollof Seasoning, Onion, Onions, Pickled Bell Peppers, Raita, Tomato Paste, White Basmati Rice
What is the nutritional information of Spicy Jollof-style Rice & Biltong?
Calories: 693, Carbs: 96 grams, Fat: grams, Protein: 59.3 grams, Sugar: 21.4 grams, Salt: 2775 grams
How do I prepare Spicy Jollof-style Rice & Biltong?
RICE, RICE, BABY: Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 400ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 10-15 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally. HEARTY JOLLOF: Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the raita for a fresh touch. Beautiful, Chef! CHOP CHOP: While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
What should be prepared from my kitchen to make Spicy Jollof-style Rice & Biltong?
Beef, Chicken, Chicken Stock, Cooked Chopped Tomato, Cooked Chopped Tomatoes, Free-range Beef Biltong, Fresh Coriander, Garlic Clove, Garlic Cloves, Jollof Seasoning, Onion, Onions, Pickled Bell Peppers, Raita, Tomato Paste, White Basmati Rice
How many calories does Spicy Jollof-style Rice & Biltong have?
693 calories
How much fat content does Spicy Jollof-style Rice & Biltong have?
grams
Woolies Products in this dish
