Senegalese White Jollof Rice
Rice without tomato, cooked in a seasoned fish broth with vegetables – Senegal's pale answer to red jollof.
- 55 min
- 640 kcal / serving
- medium
- Protein
- 34 g
- Fat
- 17 g
- Carbs
- 88 g
Contains: fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g broken rice or long grain rice
- 300 g firm fish fillet (e.g. hake or cod)
- 1 onion
- 3 garlic cloves
- 1 carrot
- ¼ white cabbage
- 1 small aubergine
- 2 tbsp oil
- 1 bay leaf
- 1 tsp ground black pepper
- 2 tbsp chopped parsley
- 1 chilli
- 700 ml water
- Salt
Method
- Pound garlic, parsley, chilli and a little salt into a paste. Cut slits into the fish, fill them with the paste and leave for 15 minutes.
- Heat the oil and fry the fish for 3 minutes per side, then remove.
- Soften the diced onion in the same pot for 5 minutes.
- Add water, bay leaf and pepper, add the carrot, cabbage and aubergine in large pieces and cook for 15 minutes. Remove the vegetables and keep warm.
- Add the washed rice to the broth and cook covered over low heat for 20 minutes until the liquid is absorbed.
- Warm the fish on top of the rice for the last 5 minutes. Arrange the rice on a platter and distribute vegetables and fish on top.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free