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Carrot Rings Jollof

50 min

Easy

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What is the energy content breakdown?

Fat 15 5.1g / 15%

Carbohydrates 75 54.6g / 75%

Protein 10 7.4g / 10%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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African - style Easy Main course

Carrot Rings Jollof

Name: Carrot Rings Jollof
Prep time: 5 s
Cook time: 50 s
Total time: 50 s
Yield: 6
Cuisine: African - style
Ingredients: 3 tablespoons Vegetable Oil; 1 1/2 Onions (Chopped); 4 Fresh tomatoes (Chopped); 1/2 teaspoon Curry Powder; 1/2 teaspoon Thyme; 5 MAGGI Chicken Cube; 1/2 teaspoon Chopped Garlic; 4 cups Water; 4 cups White Rice; 1 Large scoop Green Peas; 3 tablespoons Sweet Corn; 2 Mediums Carrots (Diced); 1 Red Bell Pepper; 1 tablespoon Bay leaf

(7)

50 Min

Easy

Recipe Variants

Nutrition Value

Carbohydrates

54,69 g

Energy

294,61 kcal

Total fat

5,16 g

Fiber

5,03 g

Protein

7,4 g

Saturated Fats

1,65 g

Sodium

106,85 mg

Sugars

8,98 g

Information per serving

Ingredients

6 Portions

3 tbsp

Vegetable Oil

1.5

Onions, raw

Tomatoes

0.5 tsp

Masala

0.5 tsp

Thyme

MAGGI Chicken Cube

0.5 tsp

Garlic, raw

4 cups

Water

4 cups

White Rice

1 Large scoop

Green Peas

3 tbsp

Sweet Corn

2 Mediums

Carrots

Red Bell Pepper

1 tbsp

Spices, bay leaf

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Step1
15 Min

Wash and cut the vegetables (1 onion, tomatoes, red bell pepper) into chunks. Blend all until smooth. Add into a pot and steam until dry. Remove and transfer into a bowl then set aside. Wash carrot and cut into dice. Place it in a bowl with sweet corn and green peas as well then keep aside.
Step2
10 Min

Slice the remaining onion. Heat oil up, add the sliced onion, curry, thyme, bay leaf, chopped ginger, chopped garlic then stir fry for 3 minutes. Add the steamed and blended tomatoes, red bell pepper, and onion. Fry for 7 minutes stirring at intervals.
Step3
25 Min

Add water and 5 MAGGI Chicken Cubes, then allow to boil. Add the rice and stir properly. Cover and allow to cook for 20 minutes. Add the carrot, green peas, sweet corn, stir and cover. Simmer for 5 minutes at reduced heat.

Step1 of 3

Wash and cut the vegetables (1 onion, tomatoes, red bell pepper) into chunks. Blend all until smooth. Add into a pot and steam until dry. Remove and transfer into a bowl then set aside. Wash carrot and cut into dice. Place it in a bowl with sweet corn and green peas as well then keep aside.

Step2 of 3

Slice the remaining onion. Heat oil up, add the sliced onion, curry, thyme, bay leaf, chopped ginger, chopped garlic then stir fry for 3 minutes. Add the steamed and blended tomatoes, red bell pepper, and onion. Fry for 7 minutes stirring at intervals.

Step3 of 3

Add water and 5 MAGGI Chicken Cubes, then allow to boil. Add the rice and stir properly. Cover and allow to cook for 20 minutes. Add the carrot, green peas, sweet corn, stir and cover. Simmer for 5 minutes at reduced heat.

Recipe PDF

With pictures

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