MAMA'S JOLLOF RICE WITH CABBAGE AND MACKEREL, AMAZING!

Chop ginger, garlic, and onion in a blender.

Blend together with two tomatoes.

Cut cabbage, using half for the rice and saving the other half.

Add blended mixture to the pot as the base for the rice sauce.

Add fresh herbs: bay leaf and basil.

Add two teaspoons of tomato paste to the mixture.

Season with nutmeg, curry powder, black pepper, white pepper, and salt to taste.

Prepare chicken by seasoning with garlic, onion, ginger, black pepper, oregano, and paprika.

Bake the seasoned chicken to serve with the rice.

Add a stock cube to the rice mixture.

Add 4 cups of rice to the pot.

Use 2 mackerels if using a smaller amount of rice, otherwise use one.

Prepare a simple salad with iceberg lettuce, green sweet pepper, and spinach.

Squeeze half a lemon juice into the salad mixture.

Dice the green pepper for the salad.

Garnish the rice with peppers and spring onions after cooking.

Serve the jollof rice with cabbage and fish, alongside the salad and optional fried eggs or plantain.

Drizzle a bit of natural yogurt or light salad cream on the salad if desired.

Equipment Needed

Dietary