Dit gerecht is gebaseerd op het traditionele West-Afrikaanse gerecht jollof rice. Jollof rice is voor West-Afrika wat paella is voor Spanje. Wist je dat er zelfs een World Jollof Rice Day bestaat op 22 augustus?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
75 g
Basmati rice
½ pack
Diced tomatoes with garlic & onion
½
Tomato paste
½ sachet(s)
African-inspired spice mix
½ sachet(s)
Peruvian-style spice mix
4 piece
Beef meatballs with kofta seasoning
(May be present Egg, Mustard, Celery, Soy, Gluten)
50 g
Spinach
½ piece
Red onion
½ piece
Bell pepper
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Sugar
150 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Finely chop the onion and dice the bell pepper. Prepare the stock.
Heat 1/2 tbsp olive oil per person in a large deep frying pan with a lid over medium-high heat. Fry the onion and bell pepper for 2 - 3 minutes. Add the sugar, African-style spices and piri-piri spices and fry for 1 - 2 minutes, then add the tomato paste and fry for 2 - 3 minutes. Add the chopped tomatoes and allow to reduce for 6 - 7 minutes.
Stir the rice into the tomato sauce, then pour in the stock. Bring to a boil, then turn the heat down so that it starts to simmer gently. Put the lid on the pan and let it simmer for 15 - 20 minutes without taking the lid off. If the rice is too crunchy, let it cook for 5 minutes longer.
In the meantime, heat 1/2 tbsp butter per person in a frying pan with a lid and fry the meatballs for 3 - 4 minutes until evenly brown over medium high heat. Turn the heat to low, put the lid on the pan and fry for 8 - 10 more minutes, or until the meatballs are cooked through.
Fluff up the rice by stirring through it with a spoon and add some salt and pepper to taste. Add the spinach to the rice and stir well to combine.
Transfer the rice with spinach to plates and serve the meatballs on top.