Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Jollof Rice with Shrimp
Jollof is a tomato and rice dish popular throughout West Africa. For our version, we use fragrant basmati rice and flavor it with garlic, curry powder and dried thyme. Shrimp give the dish substance and make it into a light meal. If you prefer, you can use an equal amount of medium (41/50 per pound) shrimp; their smaller size means they can be used whole (no need to cut them in half after shelling and deveining).
tablespoons extra-virgin olive oil
large yellow onion, chopped
01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion, carrots, bell pepper and 1 teaspoon salt, then cook, stirring, until the onion is softened and golden brown at the edges, 5 to 7 minutes. Stir in the garlic and curry powder, then cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice, the rice, broth and thyme, then distribute in an even layer.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT