West Africa’s one pot wonder rice dish. Herrings and beans jollof beats all jollof on the dinner table.
Ignore the beef, the sausage, the plain, the chevron, the shrimp etc jollof, this is the real deal jollof.
Yes herring and beans jollof.
“Don’t shake your head. No! Don’t try and start a debate trend. Go and ask grandmother.”
- ½ cup 120ml oil
- 4 tablespoons tomato paste
- 3 medium sized tomatoes chopped
- 1 ½ large onions
- ¼ cup turkey berries aka nsama ntroba or nkwan susua
- pepper as required
- 8 large herrings
- 2 dashes nutmeg
- 1 heaped teaspoon grounded dried fish or dried keta school boys
- 1 heaped teaspoon grounded dried shrimp
- salt as required
- 1cup brownish dirty beans aka dagarti beans or any beans of choice
- 3 cups rice of choice
- 2-2 1/2 cup 360ml water or as required
- salt as required
Boil beans till tender, add salt, drain water and set aside. Whiles beans is boiling, blend onions, pepper, turkey berries together. Remove skin of herrings, remove bones if you can, wash and break into desired sizes, set aside. Chop tomatoes, set aside.
Put oil in a saucepan, add tomato paste, stir fry for about two minutes, add blended onions, pepper and turkey berries. Add chopped tomatoes and stir fry. Cover and let simmer on high heat for about five minutes.
Remove lid, add nutmeg, herrings, grounded fish, shrimp and salt stir. Let it simmer for about 5 or more minutes.
Wash rice till water is cleared. Add washed rice to the stew add water as needed, check and adjust for salt. Add the beans.
Cover tightly and bring to boil. Immediately it starts boiling, remove lid, using a thin wooden ladle or a long fork stir from bottom to top. Cover tightly and let simmer on low heat for 10-12 minutes. After the time has lapsed, remove lid, stir again. Cover tightly and let simmer for 10 more minutes till its well cooked. Serve.
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