Jollof nigérian au riz et aux haricots

Ingrédients

• Meat
• 2 cups rice
• 1 cup beans
• 350 g onions
• 250 g tomatoes
• 70 g tatashe ((Paprika pepper))
• 100 g shombo ((cayenne pepper))
• scotch bonnet ((fresh pepper))
• 1/2 small onions (sliced)
• 1 cup vegetable oil
• 1/4 cup tomato paste
• 4 seasoning cubes
• salt
• 2 tablespoons ground dry crayfish

Préparation

1. 1

   Wash meat, place in a pot and season with salt, seasoning cubes and sliced onions. Cook until tender.

2. 2

   While the meat is cooking, wash beans, place in a pot, add enough water to cover the beans up to 2 inches. Set over medium-high heat.

3. 3

   Boil beans until soft, (Beans should still be whole but crushes when pressed). Drain and set aside both the beans and the liquid.

4. 4

   Wash rice, place in a pot, add enough water to cover the rice.

5. 5

   Boil rice until about halfway cooked. Drain into a sieve, rinse in cold water and set aside.

6. 6

   While rice and beans are cooking, grind onions, tomato, tatashe, shombo and scotch bonnet together.

7. 7

   Pour vegetable oil into a clean dry pot over medium heat.

8. 8

   When hot, fry the cooked meat. Drain in a plate.

9. 9

   Add sliced onions to the oil, fry until soft.

10. 10

    Add tomato paste, mix and fry for one minutes.

11. 11

    Pour in the pureed tomato, stir and fry until dry (oil is floating on top).

12. 12

    Crush and add seasoning cubes and crayfish.

13. 13

    Add some meat and beans stock, enough to be at the same level as the rice and beans when added. Stir, taste and add salt.

14. 14

    Cover and bring to a boil then stir in the rice and beans (The stock should be about the same level as the rice and beans, you can always add more as it drys).

15. 15

    Cover tightly and cook until very little water is remaining, stir and reduce heat to very low.

16. 16

    Cook until water has been absorbed.

17. 17

    Leave partially opened to dry out for about 5 minutes.

18. 18

    Stir and serve.