Crab jollof rice
Item 1 of 1
- medium
- 5
- 2 hours 15 minutes
Jollof rice is a staple of West African cuisine, but Jeremy Chan adds his signature twist to the recipe by turning this spicy rice dish into a fiery umami bomb. He cooks the rice in a complex, carefully balanced mixture of vegetables, spices and seasonings, before finishing the dish with a luxurious crab custard, a fresh crab salad and a wok hei paste of garlic, ginger and chilli, borrowed from his Cantonese heritage. The final dish hits every corner of your palate – an incredible display of precision cooking.
First published in 2019
Ingredients
Metric
Imperial
Jollof mix
- grapeseed oil
- 975g of tomatoes, chopped
- 375g of red pepper, cut into large chunks
- 225g of red onion, cut into large chunks
- 38g of garlic, cut into large chunks
- 38g of ginger, cut into large chunks
- 33g of Scotch bonnet chillies, deseeded
- 15g of black garlic
- 23g of crayfish powder
- 13g of dried chipotle chillies
- 22g of hot paprika
- 15g of black peppercorns
- 23g of Madras curry powder
- 13g of smoke powder, Jeremy uses Sosa smoke powder
- 11g of ground cinnamon
- 8g of cumin seeds, toasted then ground
- 8g of Tabasco
- 15g of tamari
- 8g of fish sauce
- 8g of Worcestershire sauce
- 49g of sugar
- 15g of salt
- 750g of dashi, to loosen the mix (you might not need all of it)
Crab salad
- 113g of white crab meat, picked and chilled in the fridge
- 1/4 bunch of coriander leaves
- 13g of chives
- 1/4 apple
- 2g of paprika
- 2g of ground turmeric
- 2g of freshly ground black pepper
- salt, to taste
- lemon juice, to taste
- 8g of olive oil
Crab custard
- 225g of brown crab meat
- 50g of egg yolks
- 15g of fresh ginger
- 10g of garlic
- 1/2 Scotch bonnet chilli, deseeded
- 75g of whipping cream, you might need a dash more
- 75g of milk
- smoked salt
Wok hei paste
- 165g of garlic
- 330g of ginger
- 2/3 bunch of spring onions
- 165g of vegetable oil
- 3 Scotch bonnet chillies
Rice
- 500g of jasmine rice
To garnish
SAVE RECIPE
Equipment
- High-power blender
- Muslin cloth
- Cooking thermometer
- Steamer
- Heavy-duty gloves
Method
1
To begin, make the jollof sauce – this will later be used to cook the rice. Add a generous amount of grapeseed oil to a very hot pan and, when smoking, add the tomatoes. Leave the tomatoes to sizzle in the oil for several minutes, allowing them to slightly burn and smoke on the bottom. Turn over after 5 minutes and continue to cook on a high heat until reduced and broken down
- grapeseed oil
- 975g of tomatoes, chopped
2
Toss the roughly chopped peppers, onions, garlic and ginger in some oil and grill until very charred. Be sure to char the garlic and ginger for less time as they can become bitter. Place all the charred vegetables into the reduced tomatoes, along with the spices and other condiments (save the dashi for later). Cover with a lid and cook on a low heat until soft and reduced
- 225g of red onion, cut into large chunks
- 375g of red pepper, cut into large chunks
- 38g of ginger, cut into large chunks
- 38g of garlic, cut into large chunks
- 15g of black peppercorns
- 15g of black garlic
- 23g of Madras curry powder
- 22g of hot paprika
- 23g of crayfish powder
- 33g of Scotch bonnet chillies, deseeded
- 13g of smoke powder, Jeremy uses Sosa smoke powder
- 8g of fish sauce
- 11g of ground cinnamon
- 8g of cumin seeds, toasted then ground
- 8g of Tabasco
- 15g of tamari
- 13g of dried chipotle chillies
- 49g of sugar
- 15g of salt
- 8g of Worcestershire sauce
3
Blitz very well, loosening with the dashi to adjust the consistency to that of a smooth sauce, and pass through a sieve. Transfer the pulp remaining in the sieve to a bag made from double layers of muslin and use this to sqeeze out the last drops of sauce
- 750g of dashi, to loosen the mix (you might not need all of it)
4
Now make the wok hei paste. Blitz the garlic, ginger and spring onion to a smooth paste. Place in a deep pot
- 2/3 bunch of spring onions
- 330g of ginger
- 165g of garlic
5
Heat the oil to over 280°C. Wearing heavy-duty gloves and staying well away from any open flames, immediately and carefully pour the oil over the paste and stir quickly. Set aside
- 165g of vegetable oil
6
Finely dice and de-seed the chillies and fold into the cooled paste. Set aside
7
To make the crab salad, finely slice the coriander leaves with a very sharp knife. Finely slice the chives into small rounds. Peel the apple and dice very finely. Mix all the ingredients well and reserve in the fridge
- lemon juice, to taste
- 2g of paprika
- 1/4 apple
- 113g of white crab meat, picked and chilled in the fridge
- salt, to taste
- 2g of ground turmeric
- 2g of freshly ground black pepper
- 8g of olive oil
- 13g of chives
- 1/4 bunch of coriander leaves
8
For the crab custard, blitz all the ingredients in a high-power blender for 5 minutes, then pass through a fine sieve into a pan. Heat the mixture gently on the hob, until thickened enough to coat the back of a spoon
- 225g of brown crab meat
- 75g of whipping cream, you might need a dash more
- 15g of fresh ginger
- 50g of egg yolks
- 10g of garlic
- smoked salt
- 75g of milk
- 1/2 Scotch bonnet chilli, deseeded
9
Wash the rice well, then drain. Place in a large pan with the jollof sauce and simmer until cooked through
- 500g of jasmine rice
10
To serve, roast the rice in a hot pan with a spoonful of the wok hei paste. Divide between bowls, drizzle with the crab custard and top with the crab salad. Serve immediately garnished with fresh sorrel
First published in 2019
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