Happy Half term break to all our lovely children!
So my children, nieces, nephews, children’s friends and the list goes on loveeeee jollof rice :).. Some children like it spicy but some don’t.
Now, for some children like mine, they look at the bright “orangy”colour and assume it must have a lot of pepper. In some cases, they will refuse to try it irrespective of how much you convince them that it isn’t hot and spicy.. so how do you keep it tasty and colourful without it being too hot and spicy for the children.. its in the flavouring.. add some veggies too!
Ingredients for 4 children
Rice- 1 cup of Golden basmati is my favourite (250ml)
Few fresh tomatoes, small red onion, 1 red bell pepper (sweet) & 1/2 small scotch bonnet (all blended)
Frozen or fresh vegetables ( this recipe used broccoli and carrots)
Cleaned fresh prawns (optional)
Little leftover chicken stock
HSS: 1 sprig fresh thyme, 2 fresh basil leaves, 2 bay leaves, 1tsp. curry powder, little garlic and ginger (crushed), salt to taste
Rinse rice, place in a pot.
Add cold water, salt to taste and bay leaves… when it starts to simmer. Drizzle some rapeseed oil. Leave to cook until fairly done, then drain off water and leave to start.
In same pot, heat up some rapeseed oil. Add the blended tomatoes, onion, scotch bonnet (optional) and sweet pepper mix.
Add the crushed garlic and ginger too :). Allow to simmer for a few minutes…add your fresh herbs and curry powder. Stir for a minute.
Add the rice, followed by chicken stock. Simmer for about a minute…
Add your veggies to the mix (if you dont want to put it in whole chunks, cut them in smaller pieces).
Add the prawns…please note: for children with seafood allergies, use chicken or beef instead?
Taste for seasoning and adjust accordingly. Allow fresh veggies to soften ( 5- 8 minutes) to keep the crunch *wink*
God bless all our children!
Until next post, “Keep making it happen”
Tracey x x x