Jollof Shinkafa | Ghanaian Jollof cauliflower rice with crayfish tails
Take a look at the cauliflower rice recipe first, cook it for three minutes and then come back here – you’ll be gone 5 minutes.
If you were to cook Jollof Rice with actual rice, you would follow the same method here but use more liquid as the rice would absorb it. In this case, we still use a good volume of liquid but let it reduce and concentrate to build the flavour and then mix the rice through it and logically thinking, this version should have a deeper flavour and it’s totally healthier.
| Servings | Prep Time |
| 2people | 20minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
For the cauliflower rice
- 1medium cauliflowergrated in to a microwaveable bowl mixed with a handful of finely chopped coriander stalks
- 1bunch fresh corianderstalks finely chopped and added to cauliflower rice and leaves roughly chopped for garnish
For the sauce
- 1tin chopped tomatoesor 6 large tomatoes chopped
- 1large white onionchopped
- 200g tomato puree
- 4tbls red palm oil
- 1tsp sea salt flakesseason carefully to taste
- 150g crayfish tailspre-cooked is fine.
- 150g okra
- 500ml fish stock
- 1/2 red pepperchopped in to bite sized chunks
All the spices (for the sauce)
- 1 scotch bonnet chillifinely chopped, deseed if it bothers you
- 1pinch cumin powder
- 1/2 nutmegfinely grated
- 2cloves garlicfinely chooped
- 1tsp cinnamon powder
- 1tsp chilli powder
Instructions
- Heat a chef’s pan or wok over a medium heat and add all the Palm Oil, don’t let it burn. Once it’s hot enough, add the onion and enjoy the colour transformation, this should get you in the mood.
- When the onion has softened add all the spices and stir. Next add the tomato puree, stir and then add the tinned chopped tomatoes – stir, you should then have a good base.
- Pour in 200ml of the fish stock and you’ll have a rather wet mixture. You need to make 500ml (or the maximum that the stock cube states, unless you make it yourself) but only use 200ml of it for the two people portion – you don’t want it over concentrated. If you were cooking rice you would use more as the rice would absorb the stock, not so when using cauliflower, and do not worry about loss of flavour, we’re about to go to town on flavour.
- Leave this mixture to simmer and reduce, halfway through (see pic) add the red peppers and okra and then reduce further until you get a wet paste – this process will concentrate the flavour. Now is the time to taste and season with salt, carefully!
- When happy, add your cauliflower rice, which should have been pre-made and cooked for 3 minutes, stir and then add the crayfish.
- From here, it’s just a case of mixing everything together and heating it through – a few mins tops.
- Grab a warm serving plate, big pile in the middle and garnish with roughly chopped coriander leaves. If you can get it, serve with Hot Shito Sauce.
- Thank you Ghana
Na gode