45 minServes 4Easy
Seafood jollof
Your usual jollof, with the seafood stirred through at the end so the prawns stay tender.
How to make it
- Thaw the pack in the fridge overnight, then pat dry.
- Fry onions, blended tomato and pepper in oil until deep red, about 15 min.
- Add washed rice and stock, cover and steam on low for 25 min.
- Fold in the seafood for the last 6 min and serve with lime.
Need the base? Tomatoes, onions & pepper · GH₵ 68
Or order jollof from Hot MealsFrom GH₵ 45 · ready in about 20 min
