Jollof with tuna, carrots and green beans

Ingredients

• Half of basic jollof gravy (link in notes)
• 2cups/ 440g rice
• 1/2 teaspoon grounded nutmeg
• 1 chicken stock cube (substitute chicken stock, check notes)
• 1 teaspoon heaped grounded shrimp
• 1-2 solid can tuna in sunflower oil or any oil
• Salt as required
• Water (about 1 1/2 cup to 2 cups) or as required
• 4 large carrots (about 1lb)
• 14-16 green beans (about 60g)
• 1 clove garlic
• 1 tablespoon oil

Instructions

1. 1

   --- To make jollof ---

2. 2

   Drain oil from tuna and set aside. Put gravy in a heavy bottom saucepan on medium heat. Add nutmeg, grounded shrimp and chicken stock cube if using. Rinse the rice and add it to the gravy. Add water and salt, cover and bring to a boil.

3. 3

   Cover tightly and bring to boil. Immediately it starts boiling, remove lid, using a thin wooden ladle or a long fork stir from bottom to top. Cover tightly and let simmer on low heat for 10-12 minutes.

4. 4

   After the time has lapsed, remove lid, stir in the tuna and cover tightly. Let it simmer for 8 to10 more minutes till its cooked through.

5. 5

   --- Whiles the jollof is cooking ---

6. 6

   Cut the carrots and green beans into desired sizes and finely mince garlic. Put oil in a saucepan on medium heat. Add garlic and fry till fragrant. Add green beans and carrots, a dash of salt, stir and cover tightly. No need to add water, let it steam in its own juices till desired tenderness is achieved. Serve with jollof.