Nigerian Jollof Rice Meets Low Country Red Rice|Hibiscus Mule – Lowcountry Cooking with Charleston’s Chef Jolie

HIBISCUS MULE

• 1 1/2 oz    vodka
• 1 oz           hibiscus syrup (I used hibiscus flowers in syrup)
•  Juice, 1/2 lime
• 1-2 oz      ginger beer
• Fresh mint & lime for garnish

Add ice to a shaker with vodka, hibiscus syrup, lime juice, and ginger beer. Shake until ICE COLD!  Pour into a copper mug, garnish with mint, and lime, and enjoy!

If you can’t find Hibiscus flowers in syrup like is used.  Try this recipe

NIGERIAN JOLLOF RICE

Serves 4

• 2               medium red bell peppers, seeded and roughly chopped
• 1               small yellow, rough chopped (medium dice the 1/2 onion)
• 3 c            meat stock (use 1 cup for blending the pepper sauce)
• 1-2            scotch bonnets or habanero peppers
• 1 c             vegetable oil
• 1/2 c        butter
• 1               6 oz can tomato paste
• 1 Tbsp     curry powder
• 1 Tbsp     dried thyme
• 2 Tbsp     A Dab A Do Ya!
• 1 Tbsp     Maggi or Knorr chicken base
• 2               bay leaves
• 1/2 Tbsp  minced garlic
• 1 1/2 c     parboiled rice

METHOD

1.  In a blender, blend the chopped peppers, 1/2 of the other onion (remember to save the other 1/2 onion for frying), and scotch bonnet peppers with 1 cup of stock.

2.  Once blended, put in a saucepan on low to boil out the water/stock.  This should take about 20 mins.  The pepper sauce will be thick once done.

3. Once the pepper sauce is done, preheat a medium sized pot over medium heat for  2-3 minutes.  Then add vegetable oil and heat for 1-2 mins. Next, add the butter. Once the butter is almost completely melted add the onions.  

4. Fry the onions for 2-3 minutes, then add the boiled pepper and onion mixture and continue frying for an additional 2-3 minutes. Then stir in, curry powder,  thyme, A Dab A Do Ya!, and Maggi/Knorr seasoning.  Continue stirring allowing the seasonings to cook into the mixture.

5. Stir in tomato paste and until well incorporated. On medium-low heat continue frying the mixture for 10-15 minutes.

6. Add stock, stir and bring the mixture to a boil.  Stir in rice, bring to a low boil and cover for 10 minutes to allow the bottom of the rice to get crispy. (creating the crispy bottom of the rice is optional).

7. After the first 10 minutes of cooking, remove the top, add bay leaves and garlic. Reduce heat to low, cover tightly with foil and lid.  Cook for 25 additional minutes. 

8. Uncover, fluff, remove bay leaves and enjoy with fish, chicken and your family!

LOWCOUNTRY RED RICE

Serves 6-8

INGREDIENTS

• 2 c  long grain white rice, uncooked
• 2 c  smoked sausage, cut in ½ circles
• ½ c  yellow onion, medium dice
• 2 Tbsp  vegetable oil
• 3 ½-4 c  tomato sauce 
• ¼ c  water
• 1-2 Tbsp A Dab A Do Ya!
• Pinch  white sugar
• Pinch  cayenne pepper
• 2 Tbsp  unsalted butter 

METHOD

1. Preheat the oven to 350 degrees.

2. Preheat skillet on medium high heat for 2-3 mins

3. Add vegetable oil and heat for 2 mins.

4. Add onions and sauté for 2-3 mins. Then add sausage and sauté for an additional 3 mins.

5. Next add tomato sauce, water, A Dab A Do Ya!, sugar, and cayenne pepper.  Bring to a boil and reduce to a simmer.  Allow tomato mixture to simmer for 10-15 minutes, and stir occasionally.

6. Spray a medium casserole dish with non-stick spray and add rice.

7. Using a colander, separate sausage and onions from tomato sauce.

8. Add the sausage and onion mixture to the top of the rice. Then, add about 3 cups of tomato sauce onto the rice and stir. Add butter and cover with plastic & foil and bake in a 350-degree oven for 25-30 mins.

9. After 25-30 minutes, uncover, stir, and determine if you need to add more tomato sauce.  If so, add more liquid, recover and continue to bake in 7-10 min. increments.  Rice should be soft and fluffy when finished.