Wolof Rice

Wolof Rice Recipe from Niger with Sirloin Steak and Tomato Sauce

Region / culture: Niger | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Wolof Rice is a traditional Senegalese dish that is flavorful and hearty. This dish is a staple in Senegalese cuisine and is loved for its rich flavors and satisfying ingredients.

History

Wolof Rice gets its name from the Wolof people, who are one of the largest ethnic groups in Senegal. This dish has been passed down through generations and is a beloved recipe in Senegalese households.

Ingredients

2 lb (907 g) of sirloin steak or tenderized beef, cut into 12 pieces
4.5 cups of water
2 tsp of salt
0.5 cup of peanut oil
2 large tomatoes, chopped
1 large onion, chopped
2 tbsp of tomato paste
1.5 - 3 tsp of crushed red pepper
1 cup of rice

How to prepare

Simmer steak in 0.5 cup of water with 1 tsp salt until the water is evaporated.
Brown the steak in 0.25 cup of hot oil.
Set the steak aside and keep it warm.
In a saucepan, combine 1 tomato, 0.5 of the chopped onion, 1 tbsp tomato paste, crushed red pepper, remaining oil, and 2 cups of water.
Simmer the mixture until the water is almost evaporated.
Add the browned meat to the tomato mixture and gently simmer until the mixture is thick and all the water has evaporated.
Cook the rice in the remaining water with 1 tsp of salt for 15 minutes.
Add the remaining onion, tomato, and tomato paste to the rice.
Cover the saucepan and simmer for 20 minutes.

Variations

Substitute chicken or lamb for the beef for a different flavor profile.
Add in additional vegetables such as bell peppers or carrots for added nutrition.

Cooking Tips & Tricks

Make sure to brown the steak before adding it to the tomato mixture to enhance the flavor of the dish.

- Adjust the amount of crushed red pepper to your desired level of spiciness.

- Be patient when simmering the tomato mixture to allow the flavors to meld together.

Serving Suggestions

Wolof Rice can be served with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

The key cooking techniques for Wolof Rice include simmering, browning, and sautéing to develop the flavors of the dish.

Ingredient Substitutions

If you are allergic to peanuts, you can use a different type of oil such as vegetable oil or olive oil in this recipe.

Make Ahead Tips

You can prepare the tomato mixture and brown the meat ahead of time to save time when cooking the dish.

Presentation Ideas

Serve Wolof Rice in a large serving dish garnished with fresh herbs such as parsley or cilantro for a beautiful presentation.

Pairing Recommendations

Wolof Rice pairs well with a glass of hibiscus tea or a refreshing fruit juice for a complete Senegalese meal.

Storage and Reheating Instructions

Store any leftovers of Wolof Rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Wolof Rice contains approximately 450 calories.

Carbohydrates

Wolof Rice is a carbohydrate-rich dish due to the rice and tomato paste used in the recipe.

Fats

The peanut oil used in this recipe adds healthy fats to the dish, providing essential nutrients for the body.

Proteins

The beef in Wolof Rice is a great source of protein, which is essential for muscle growth and repair.

Vitamins and minerals

This dish is rich in vitamins and minerals from the tomatoes, onions, and other ingredients used in the recipe.

Alergens

This recipe contains peanuts and beef, which may be allergens for some individuals.

Summary

Wolof Rice is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Wolof Rice is a delicious and comforting dish that is perfect for a family meal or special occasion. With its rich flavors and hearty ingredients, this Senegalese recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Wolof Rice. It was many years ago, when I was just a young girl living in Senegal with my family. My mother was a fantastic cook, and she had learned many traditional recipes from her own mother and grandmother. One day, she came home with a new recipe she had learned from a friend - Wolof Rice.

The ingredients were simple yet exotic - rice, onions, tomatoes, and a blend of spices that I had never heard of before. The recipe called for a special technique of cooking the rice with the vegetables and spices, creating a fragrant and flavorful dish that was unlike anything I had ever tasted.

I watched in awe as my mother prepared the dish, her hands moving with practiced ease as she chopped the onions, diced the tomatoes, and measured out the spices. The kitchen was filled with the warm, spicy aroma of cumin, paprika, and turmeric, blending together in a symphony of flavors.

As the rice simmered on the stove, I couldn't wait to taste the finished dish. When it was finally ready, my mother served it up in bowls, garnished with fresh cilantro and a squeeze of lemon. I took my first bite and was immediately transported to a world of vibrant colors and bold flavors. The rice was tender and perfectly cooked, each grain infused with the rich flavors of the vegetables and spices.

From that moment on, Wolof Rice became a staple in our household. Whenever we had guests over or celebrated a special occasion, my mother would make a big pot of Wolof Rice to share with our friends and family. The dish always received rave reviews, with many asking for the recipe so they could make it at home.

Over the years, I learned to make Wolof Rice myself, honing my skills and adding my own twist to the recipe. I experimented with different vegetables and spices, tweaking the proportions to suit my own tastes. Each time I made Wolof Rice, I felt a connection to my mother and the generations of women before her who had passed down this recipe.

Now, as a grandmother myself, I take great joy in sharing the recipe for Wolof Rice with my own grandchildren. I teach them the same techniques my mother taught me, passing on not just a recipe, but a piece of our family's history and heritage.

I am grateful for the gift of cooking that has been passed down through the generations, and for the sense of wonder and discovery that comes with trying new recipes and flavors. Wolof Rice will always hold a special place in my heart, reminding me of the love and tradition that has shaped me into the cook I am today.