Steak Stew with Rice (Jollof Rice)

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Steak Stew with Rice (Jollof Rice)
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Variations on this famous Nigerian dish appear all over West Africa, including versions with game, fish, chicken, and vegtables.

Ingredients


  • 4 1/2 cups water
  • 1 teaspoon salt
  • 2 pounds sirloin steak cut into 12 pieces
  • 5 tablespoons vegetable oil, preferably peanut oil
  • 1 1/4 cups chopped onion
  • 2 1/2 cups chopped tomatoes
  • 3 tablespoons tomato paste
  • 3 teaspoons crushed red chile or red caribe
  • 1 cup rice


Instructions


Heat 1/2 cup of the water and 1/2 teaspoon of the salt in a barge, heavy skillet.  Add the steak pieces and simmer, turning the meat once or twice, until the water is evaporated.  Add 3 tablespoons of the oil and brown the meat.  Set the meat aside.

Place the remaining 2 tablespoons of oil, 2 cups of water, 1 cup of the onion, 2 cups of the tomatoes, 2 tablespoons tomato paste, and chile in a large, heavy saucepan and bring to a boil.  Add the reserved meat, reduce the heat to a simmer and cook until the mixture thickens, stirring occasionally.

Heat the remaining 2 cups of water and 1/2 teaspoon salt in a saucepan.  When the water is boiling, add the rice and the remaining onion, tomatoes, and the remaining 1 tablespoon tomato paste.  Cover and simmer for 20 minutes.

To serve, spoon the rice over the meat.

Servings
6
Servings
6
Steak Stew with Rice (Jollof Rice)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Variations on this famous Nigerian dish appear all over West Africa, including versions with game, fish, chicken, and vegtables.

Ingredients


  • 4 1/2 cups water
  • 1 teaspoon salt
  • 2 pounds sirloin steak cut into 12 pieces
  • 5 tablespoons vegetable oil, preferably peanut oil
  • 1 1/4 cups chopped onion
  • 2 1/2 cups chopped tomatoes
  • 3 tablespoons tomato paste
  • 3 teaspoons crushed red chile or red caribe
  • 1 cup rice


Instructions


Heat 1/2 cup of the water and 1/2 teaspoon of the salt in a barge, heavy skillet.  Add the steak pieces and simmer, turning the meat once or twice, until the water is evaporated.  Add 3 tablespoons of the oil and brown the meat.  Set the meat aside.

Place the remaining 2 tablespoons of oil, 2 cups of water, 1 cup of the onion, 2 cups of the tomatoes, 2 tablespoons tomato paste, and chile in a large, heavy saucepan and bring to a boil.  Add the reserved meat, reduce the heat to a simmer and cook until the mixture thickens, stirring occasionally.

Heat the remaining 2 cups of water and 1/2 teaspoon salt in a saucepan.  When the water is boiling, add the rice and the remaining onion, tomatoes, and the remaining 1 tablespoon tomato paste.  Cover and simmer for 20 minutes.

To serve, spoon the rice over the meat.

Servings
6
Servings
6
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