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So today, we will be cooking another popular recipe which is Jellof Rice and Beans. Besides the fact that rice is a very popular and like the most wanted by a lot of people, Jellof Rice is like number 2. I once saw someone spell it as “Jellow fries”, it was funny, but at least they got what they were looking for.
The good thing about this recipe is that it goes well with all kinds of meat or fish there are. But I will be using dry Catfish to cook today. I kinda feel this will go well with students just trying to cook something easy so anyways, here we go guys.
- 3 cups of Rice
- 2 cups of Beans
- 1 sachet tomato
- 9 pieces of pepper
- 1 medium size Onion
- Dry Catfish (Can also use fresh fish/meat/chicken)
- 6 seasoning cubes
- Vegetable Oil
Pick the beans, wash twice with warm water and put in a pot (this is to wash off any form of remnant chemical in it).
Add ½ teaspoon of potash, add water and set the pot on heat. Allow to cook till soft.
Wash and grate/pound the Pepper, Onion, and Garlic and set aside.
Soak the Fish in water and allow to rest for 15 minutes.
Turn the Beans into a basket and pour some cold water in it to wash off the potash.
Set the pot back on heat and add 3 cups of water. Add the Rice and allow to parboil.
Wash the Fish and pieces to required size, put in a bowl and set aside.
Off the heat and turn the parboiled Rice in a basket, pour cold water over it as you stir with a spoon to enable the water get to all the parts (add to the same basket with Beans).
Rinse the pot and set back on heat. Add the vegetable oil, grinded Pepper, Onion, garlic, sachet Tomato and allow to fry for 7 minutes (stir with time to prevent burning or sticking to the pot).
Add 3 cups of water, all 6 Seasoning cubes, Salt to taste, the Fish, close the pot and allow to boil.
Add the parboiled Rice and cooked Beans to the boiling water, mix with the cooking spoon and allow to cook.
Check after a while to know if it needs more water.
When it’s all drained and soft, your jellof Rice and Beans is ready and can be served.
I will love to get your feedback on how it tasted