Ingredients
3 Cups of basmati rice3 large Onions
1/3 cup of vegetable oil
3 large Onions (chopped)
1 Scotch bonnet (chopped)
1tbsp Tomato paste
400g Canned tomatoes (blended)
250g Corned beef
1 Maggie cube
2 Bay leaves
1tsp Rosemary
1tbsp Curry Powder
Salt to taste
Method
Heat your cooking pot and add in the oil (medium heat)
Add in the chopped onions and let is simmer for about a minute.
Add in the tomato paste and allow this to cook very well (You can add about half a cup of water to it. This diminishes any sourness in the tomato paste).
Add the bay leaves, rosemary and curry powder.
Add the blended tomato paste and allow this to cook for about 20 minutes (until oil starts coming on to the surface of the stew).
Add the maggi cube
Add the corned beef
Add 2 cups of water to the stew
Wash and add the rice (lowest heat to prevent it from burning)
Cover the rice and allow it to cook till the rice is soft.
Enjoy your yummy jollof rice.
