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Beef Jollof Rice CARLA HALL

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A tasty dish that will wow your guests!

ingredients
FOR THE BEEF:
3 cloves garlic (peeled)
2 tablespoons fresh ginger (peeled)
1 scotch bonnet pepper (seeds removed)
1 and 1/2 teaspoons Kosher salt
1 and 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 onion (peeled, minced)
1 green bell pepper (stemmed, seeded, roughly chopped)
1 tablespoon fresh thyme leaves
2 and 1/2 pounds beef chuck roast (cut into 1-inch cubes)
FOR THE RICE:
1 onion (peeled, large dice)
1 scotch bonnet (seeds removed)
1 green bell pepper (stemmed, seeded, roughly chopped)
1 (15-ounce) can whole peeled tomatoes
2 tablespoons olive oil
1/3 cup tomato paste
1 recipe beef (above)
2 cloves garlic (peeled, thinly sliced)
1/4 teaspoon ground nutmeg
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
2 cups medium or long grain white rice (rinsed)
3 cups reserved stock from beef (above)
Kosher salt and freshly ground black pepper (to taste)
1/2 cup smoked trout (flaked)
FRIED PLANTAINS:
2 cups water
2 and 1/2 teaspoons Kosher salt
Vegetable oil (for frying)
Plantains (ripe, peeled, sliced 1/4-inch thick on bias)
Kosher salt (to taste)
COLESLAW:
8 cups cabbage (thinly sliced)
1 and 1/2 teaspoons Kosher salt
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon apple cider vinegar
1 teaspoon granulated sugar
1 tablespoon yellow onion (peeled grated)
1/2 teaspoon celery seed
1/2 cup carrot (peeled, shredded)

directions
For the Beef: In the bowl of a food processor fitted with a blade attachment, add the garlic, ginger, scotch bonnet, curry, ground cumin, onion, bell pepper and thyme. Blender until smooth. Remove to a large pot. Add the beef and water to cover. Allow to simmer until the beef becomes tender, about 1 and 1/2 hours. Remove the beef from the pan and pat dry. Reserve 3 cups of the stock and set aside.
For the Jollof Rice: In the same bowl of the food processor, add the onion, scotch bonnet, bell pepper, tomatoes, and blend until almost smooth. Season with salt and pepper and set aside.
In a large, deep saute pan, heat the olive oil over medium-high heat. Add the boiled beef and cook until browned on all sides, about 5-6 minutes. Season with salt and pepper. Add the tomato paste and allow to caramelize for 2 minutes. Add the garlic, nutmeg, curry powder and cumin and cook for an additional minute. Add the blended onion mixture and allow to simmer for 4-5 minutes.
Add the rice and the reserved stock mixture and bring to a simmer. Cover and allow to cook until the rice is just tender, about 20-25 minutes. Stir in the flaked smoked trout. Serve beef jollof rice with fried plantains and coleslaw.
For the Fried Plantains: In a large bowl combine the water, salt and plantains. Allow to soak for 30 minutes. Drain and pat dry with a paper towel.
Line a white plate with paper towels. Preheat 1 inch of vegetable oil in a Dutch oven to 360ºF. Add plantains and allow to fry until golden brown and tender, about 3 to 4 minutes. Remove to paper towel-lined plate and season with salt.
For the Coleslaw: In a colander, add the cabbage and salt and toss to combine. Allow to sit for 10 minutes. Squeeze the cabbage dry, wringing out to remove as much moisture as possible.
In a large bowl add the mayonnaise, vinegar, sugar, and celery seeds. Add the carrot, onion, and cabbage and toss until well coated. Cover and refrigerate the slaw for up to 1 day. Toss again before serving.
Tip: Use your favorite protein in this dish!

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