componentL1 · basicHistory unverifiedscratch: kitchen
Jollof stew base
jollof-base · sauce · West African
About
Blended tomato, pepper, and onion cooked down in oil for jollof rice and related stews.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Jollof stew base · this page
- L2 Classic Jollof stew base
- L3 Advanced Jollof stew base
Uses
- Red palm oil 40 g
- Diced onion 150 g
- Diced tomato 300 g
- Roasted bell pepper 150 g
- Scotch bonnet chili 10 g
- Minced garlic 10 g
- Fresh ginger 10 g
- Dried thyme 2 g
- Curry powder 4 g
- Salt 5 g
Preparations used
Used in
- Jollof rice dish
- Advanced Jollof rice dish
- Classic Jollof rice dish
Similar in this layer
- Advanced Jollof stew base 0.94
- Classic Jollof stew base 0.94
- Menemen base 0.67
- Advanced Menemen base 0.67
- Classic Menemen base 0.67
- Peanut stew base 0.61
- Restaurant curry base 0.59
- Mexican sofrito base 0.56
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 300.0 g Tomatopath jollof-base → diced-tomato → tomato
- 150.0 g Yellow onionpath jollof-base → diced-onion → yellow-onion
- 150.0 g Bell pepperpath jollof-base → roasted-bell-pepper → bell-pepper
- 40.0 g Red palm oilpath jollof-base → palm-oil
- 10.0 g Fresh gingerpath jollof-base → ginger
- 10.0 g Garlicpath jollof-base → minced-garlic → garlic
- 10.0 g Scotch bonnet chilipath jollof-base → scotch-bonnet
- 5.0 g Saltpath jollof-base → salt
- 4.0 g Curry powderpath jollof-base → curry-powder
- 2.0 g Dried thymepath jollof-base → thyme-dried