Basmati Jollof Rice Recipe with Fried Plantain & Mackerel Fish | Delicious!

Start by frying the seasoned mackerel fish in a large pan until golden brown.

Remove the fried fish and place it on a paper towel to drain excess oil.

In a clean dry pot, add 2 cooking spoons of the oil used to fry the fish and heat it up.

Add sliced onions to the heated oil and sauté for 2-3 minutes.

Fry the tomato paste in the pot for 4-6 minutes to eliminate sourness.

Add the prepared tomato pepper blend to the pot and mix well, allowing it to fry on medium heat for about 15 minutes.

Add 2 bay leaves to the stew to hydrate and release aroma.

After 15 minutes, add blended crayfish and shrimp seasoning to the stew.

Add salt to taste, along with curry powder, thyme, and nutmeg, and stir to combine.

Fry the mixture for an additional 2-3 minutes.

Add the washed basmati rice to the pot and stir it in.

Pour in the chicken stock and stir well, testing for salt and seasoning, adjusting if necessary.

Ensure the liquid level is about the same as the rice or half an inch above to avoid mushy rice.

Cover the pot and cook on medium heat until the liquid dries up.

Check on the rice and stir, then add about 1 cup of hot water if the rice is not yet cooked.

Cover the pot with foil or parchment paper and cook on the lowest heat until the rice is fully cooked.

Fry the plantains until they are golden brown and place them on a paper towel to drain excess oil.

Once the rice is fully cooked, fluff it up and add chopped green onions or scallions, stirring to combine.

Equipment Needed

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