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The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Jollof Rice

This is a big dish of rice cooked as per many West African countries. This recipe is ascribed to The Gambia.
Serves 8 to 10 portions no sweat.

Ingredients

500 gms cooked prawns
2 medium onions
2 green chili peppers
3 cloves garlic
350 gm mushrooms
25 gm carrots
400 gm tinned tomatoes
5 ml cayenne papper
5 ml FAIRTRADE ground turmeric
15 ml dried thyme
500 gm FAIRTRADE brown rice
1 litre stock
250 gm frozen or fresh peas
FAIRTRADE Sources
Rice
Herbs and Spices

Method

Preparation

Top, tail, skin and chop the onions.
Top, tail and de-seed the peppers.
De skin the garlic and chop.
Peel the carrots and slice thinly.
Assemble the spices.
Tidy up the mushrooms if necessary.

Cooking

Simmer the onions, peppers, garlic and mushrooms in 100 ml of the stock for 5 minutes.
Add the carrots, tomatoes, spices and rice and the remaining stock and bring up to the boil.
Then simmer for 30 minutes.

Meanwhile

Cover the frozen peas with boiling water in a small bowl. Cover the prawns with boiling water in a small bowl.
After the long simmer, drain the peas and prawns and add to the rice.
Adjust seasoning as necessary.
Continue simmering until the rice is moist but not dry.

To serve

Use as rice dish for a large meal. Serve with vegetables or meat as appropriate.

Variation

Substitute 500 gms cooked chicken for the prawns.
Any flavoured cooking juice can be used for the stock, chick-pea liquid, potato liquid, etc.
Small family? - halve the quantities.