Sierra Leonean Jollof Rice with Seafood

Ingredients

In this adaptation of Arròs a banda to Sierra Leonean cuisine, we incorporate the traditional flavors and ingredients of Sierra Leone. The original Spanish dish is typically made with white rice, fish, and shellfish, while the Sierra Leonean version adds a distinct twist by using Jollof Rice as the base and incorporating a wider variety of seafood such as shrimp, fish, and crab. The spices used in the Sierra Leonean version also differ, with the addition of ginger, garlic, and cayenne pepper, which lend a unique flavor profile to the dish. We alse have the original recipe for Arròs a banda, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 pound (450g) mixed seafood (shrimp, fish, crab) 1 pound (450g) mixed seafood (shrimp, fish, crab)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 80g, 6g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Set aside.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the diced red and green bell peppers to the pot and cook for a few minutes until they start to soften.
4. 4.
   Stir in the diced tomatoes, fish stock, cayenne pepper, paprika, dried thyme, and bay leaf. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the mixed seafood to the pot and gently stir to combine. Cook for an additional 5 minutes or until the seafood is cooked through.
7. 7.
   Add the rinsed rice to the pot and stir well to ensure it is evenly coated with the sauce.
8. 8.
   Reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes or until it is cooked and the liquid has been absorbed.
9. 9.
   Once the rice is cooked, remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to further develop.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the dish. Adjust the cooking time based on the size and type of seafood used to ensure it is cooked through without becoming rubbery.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper or add a chopped chili pepper to the dish.
• Feel free to customize the seafood selection based on personal preference and availability.
• Serve the Jollof Rice with a side of fried plantains for a delicious contrast of flavors.
• Leftover Jollof Rice can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Sierra Leonean Jollof Rice with Seafood as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed on its own as a flavorful and satisfying meal.

Presentation advice

Garnish the Jollof Rice with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a large, vibrant dish to showcase the beautiful red hue of the rice and the assortment of seafood.