Jollof Rice with Fried Lion’s Mane
Serves 6
15 mins prep
30 mins cook
45 mins total
A delightful dish combining Jollof rice made with jasmine rice, tomatoes, and spices, served with crispy Fried Lion’s Mane mushrooms coated in chickpea flour and spices.
0 servings
tbspcoconut oil
cupwater
tsppepper
tspdried thyme
cuphot sauce
tbspmustard
cupjasmine rice
tbsptomato paste
tspsalt
tbspketchup
tsponion powder
tbspground flaxseed
tspchili oil
1: Wash and drain rice, then par boil until slightly soft. 2: Add coconut oil into a large pot along with chopped pepper, tomato, and onion; cook until translucent. 3: Add in tomato paste and chili oil and cook for about 2 minutes. 4: Add in rice, cover, and cook until tender. Serve and enjoy. 5: For the Fried Lion’s Mane: In a bowl, mix flax seeds, water, hot sauce, and mustard for the wet batter and set aside. 6: In another bowl, mix chickpea flour and spices for the dry batter and set aside. 7: Dredge the mushrooms in each batter twice. 8: Fry until golden and crispy all around.