Making Jollof Rice - Part 2 - Atomic Shrimp Attempts It

In a previous video (    • Making Jollof Rice Part 1 - with Babatunde...   ) Babatunde and his wife showed me how they make Jollof Rice. In this video, I will attempt it myself, using locally available ingredients. Here's a rough outline of the recipe I wrote up from the other video, then followed: Ingredients Chicken or turkey 2 cups Rice 3 Onions 3 or 4 Tomatoes 3 or 4 Scotch Bonnet Hot peppers 1 Red bell pepper Cucumber to garnish Green peas (I used a can of marrowfat peas, but you could use frozen green peas, or add something else you like - the peas are not traditional) about half a cup of Tomato paste Powdered Garlic, Ginger, Nutmeg – about 2 teaspoons of each 2 teaspoons dried or fresh thyme Bay leaves Salt, stock cubes Vegetable oil for frying Butter (about 2 tablespoons) Method: Boil the chicken pieces with 2 bay leaves, a few slices of onion, 1/2 teaspoon each of salt, curry powder, ginger, plus a stock cube and water to cover Set aside some of the tomatoes, peppers and onion for later use as garnish - grind the rest of the tomatoes, peppers and onions to make a smooth pulp Drain the chicken pieces and reserve the stock, including the bay leaves. Fry the chicken until crispy Use a little of the oil from frying to brown some onions in a large pan Turn the heat right down; add the tomato paste (it may spit when added to the hot oil, so be careful) and chicken stock, cook for a few minutes, then add the tomato, onion and pepper pulp, plus thyme, ginger, garlic, nutmeg (I might have got this the wrong way around - in the other video, the vegetable pulp went in before the stock) Cook for a few more minutes to then add some more water, bay leaves and seasoning cubes to taste Wash the rice and drain it, then add it to the pot, sprinkling it around to keep it from clumping; add the butter and stir it in - cook gently with the lid on, checking periodically, stirring gently. Taste and adjust seasoning if necessary Simmer as the rice cooks, adding more water if necessary; stir gently to prevent the rice sticking. Near the end of cooking, add the peas, and the remaining sliced tomatoes, onion and bell pepper and carrot – stir in and allow the rice to steam a little Serve with the crispy chicken and slices of cucumber