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6 March 2018
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INGREDIENTS

2 tablespoon olive oil
1/4 yellow onion diced
2 cloves garlic minced
1/2 inch knob of ginger minced
2 teaspoon HSS Jollof Seasoning
1/4 teaspoon salt and pinch of red pepper flakes
1 carrot diced
1 medium sweet potato cubed
100g sliced button mushrooms
1/2 can chopped tomatoes
3/4 can chickpea drained and rinsed
3/4 cup water
1 Cup raw rice
2 spring onions washed & sliced
Handful of spinach (chopped) Chopped dill and wedge of lemon to serve

METHOD

  1. Preheat oven to 160 degrees Celsius.
  2. Peel and dice sweet potato into cubes into 1 inch pieces. Rinse and dry with a kitchen towel.
  3. Place diced sweet potatoes into oven tray, sprinkle 1 teaspoon HSS Jollof Seasoning, pinch of salt, rub together and drizzle on 1 Tbsp olive oil. Place in the oven and roast for 25-30 minutes.
  4. Cook the rice according to instructions.
  5. In a pot, heat remaining 1 Tbsp olive oil and sauté the onions until translucent. Add the garlic, ginger, tomatoes and mushrooms, cook for further 2 minutes.
  6. Add drained chickpea, carrots and remaining teaspoon of HSS Jollof Seasoning, pinch of pepper flakes, salt and water. Stir well, cover to simmer for 10 minutes on low heat.
  7. Once rice is cooked drizzle in a little olive oil and chopped chives, set aside.
  8. Once stew has simmered, add roasted potatoes, spring onions and spinach, cover, mix well and take off the heat. Allow to stand for 3 minutes before serving with rice and garnishing with lemon wedge and chopped dill.
  9. Enjoy!

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