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Seven crime writers of color have teamed up for the second year running to offer you the gift of escape this holiday season. From Thanksgiving to Christmas, Halloween to New Year’s, cozy mystery fans are bound to find a favorite holiday represented in this limited-time collection of exclusive, never-before-published seasonal short stories.
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Related Story: “The Jollof Rice and Crayfish Mystery” by Stella Oni
Description: Elizabeth Ojo senses trouble when billionaire businessman Chief Arowolo, his wives and family come to celebrate his 75th birthday in the Mews, and she is not wrong as Chief collapses on the day of his celebration.
Recipe provided by Stella Oni.
(Reduce all this in proportion to the amount you want to cook)
• 1 large diced red onion
• 4 ounces of tomato puree
• ½ cup vegetable oil
• 2 cups of chicken or meat stock
• 4-6 Tbsp butter
• 1 tin of plum tomatoes or 3 medium fresh tomatoes
• 6 long sweet red pepper
• 4 red bell peppers
• 4 large onions
• 3 scotch bonnet (very hot so optional)
• 4 Tbsp curry powder
• 4 Tbsp dried thyme
• 10 dried bay leaves
• 8 chicken stock cubes
• A pinch of salt (add salt according to your taste)
• 6 cups of long-grained rice
COOKING TIME: 1 hr 30 mins approx
1. In a frying pan, heat oil for about 2 mins, then add the diced onions. Let it brown and add tomato puree, curry powder, dried thyme, bay leaves, and stock cubes and let it fry for another 10 mins (add in the quantity of spices to your taste).
2. Blend the tinned or fresh tomato, peppers, and large onions till smooth. Pour into a large pot and add the chicken or meat stock. Add salt to taste.
3. Add in the fried puree and onions and let the mixture simmer for about an hour or till the mixture looks fried (the idea is to have a dried, fried tasty stew mixture).
4. Rinse the rice and add it to the mixture. You can cover with tin foil for extra steaming. Leave it on low fire for about 20 to 30 mins and keep using a spoon to check the bottom to ensure it does not burn.
5. If the rice does not taste cooked then create a space at the bottom and add a tablespoon of butter and continue to steam. Do this till the rice is fully cooked.
6. Once the rice is cooked, then stir the mixture well.
7. You now have a steamy jollof rice which should be tasty and reddish in colour!
Paige Sleuth: http://www.marlabradeen.com/
Francelia Belton: https://Francel.Be/Writing-Stories
Angela Henry: http://angelahenry.com
Rhoda Berlin: https://rhodaberlin.com
Carolyn Marie Wilkins: https://www.carolynwilkins.com
Barbara Howard: http://www.barbarahowardmedia.com
Stella Oni: https://stellaonithewriter.com