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Brown Rice Jollof Delight

Name: Brown Rice Jollof Delight
Prep time: 10 s
Cook time: 40 s
Total time: 50 s
Yield: 6
Cuisine: African - style
Ingredients: 25 Prawns; 2 tablespoons Corn oil; 1 1/2 Onions (Chopped); 2 Fresh Pepper; 3 Fresh tomatoes (Chopped); 1 Red Bell Pepper; 1 Medium Smoked Fish; 1 cup Coconut Milk; 1 MAGGI Signature Jollof; 1/2 teaspoon Chopped Ginger; 1/2 teaspoon Chopped Garlic; 3 cups Brown rice; 1 Large scoop Green Peas; 2 Mediums Carrots (Diced); 1 tablespoon Crayfish Powder

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50 Min

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Ingredients

6 Portions

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity

recipe ingredient

Prawns

Corn oil

2 tbsp

Onions, raw

1.5

Peppers, hot chili, green, raw

Tomatoes, red, ripe, raw, year round average

Poivron rouge

Fish, cisco, smoked

1 Medium

Nuts, coconut milk, raw (liquid expressed from grated meat and water)

1 cup

MAGGI Signature Jollof (30x10x8g)

Ginger root, raw

0.5 tsp

Garlic, raw

0.5 tsp

Brown rice

3 cups

Green Peas

1 Large scoop

Carrots, raw

2 Mediums

Crustaceans, crayfish, mixed species, wild, raw

1 tbsp

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Nutritional Information

per serving

Carbohydrates

41.19 g

Energy

438.3 kcal

Total fat

19.5 g

Protein

26.2 g

per serving

Recipe steps

50 min

10 min

35 min

5 min

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Recipe steps

50 min

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Heat up pan, add coconut oil and allow to get hot. Add onions and stir fry for 3 minutes. Add chopped pepper, tomatoes, red bell pepper and fry all for 2 minutes.

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Recipe steps

50 min

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Add the coconut milk, water, 1 MAGGI Signature Jollof and bring to boil. Add the roughly shredded smoked fish, crayfish powder, prawn and brown rice. Stir and al

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Recipe steps

50 min

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Clean and cut vegetable into dice: (Carrot and red bell pepper). Add the diced vegetable and green peas then stir and allow to cook for 5 minutes.

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Egyetértek a tábornokkal Általános Szerződési Feltételek

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05/11/2025 08:12 CEST

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A Amit

Nice recipe

24-04-2025 09:36 Uhr

F Felicity Sauncho

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