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Masterclass Recipe — 04
Catfish Jollof Rice
"Party-style jollof rice cooked with fresh catfish pieces. A showstopper dish!"
Total Time
90 min
Yields
8 Servings
Prep
30 min
The Pantry
- 4 cups long grain rice
- 1 kg catfish, cut into steaks
- 400g fresh tomatoes
- 200g tomato paste
- 3 red bell peppers
- 3 scotch bonnet peppers
- 2 large onions
- 250ml vegetable oil
- Bay leaves and thyme
- Curry and seasoning cubes
Macro Breakdown
580
Calories
32g
Protein
68g
Carbs
22g
Fat
The Method
1
Season catfish with salt and grill or fry until golden.
2
Blend tomatoes, bell peppers, scotch bonnet, and one onion.
3
Parboil rice and set aside.
4
Heat oil, fry onions, add tomato paste and fry for 5 minutes.
5
Add blended pepper mixture and fry until oil floats on top.
6
Add seasoning, curry, thyme, bay leaves, and water.
7
Pour in parboiled rice, stir, cover tightly and cook on low heat.
8
Top with grilled catfish in the last 10 minutes and serve.
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Craft this masterpiece using 100% fresh catfishsourced directly from our ponds.