Jollof Rice with Rock Shrimp and Clams

Recipe by Chef Marcus Samuelsson, as featured in My Mark

Jollof Rice with Rock Shrimp and Clams

Ingredients

  • 500g onion, minced
  • 50g garlic, minced
  • 50g ginger, minced
  • 100g diced parsnip
  • 100g diced celery root
  • 100g diced carrot
  • 80g canola oil
  • 395g canned tomato, crushed
  • 1 habanero, split
  • 10g curry powder
  • 500g broken rice
  • 100g salt cod, soaked in water overnight then diced into 1⁄2 pieces
  • Water
  • 10 pc manila clams
  • 20 pc rock shrimp
  • 150g crab meat
  • 150g lobster meat
  • 1 small tray uni
  • 30g black tobiko
  • 30g picked thai basil
  • 30g picked cilantro
  • 30g picked mint

Method

Sweat veg in canola oil. Add in rice and curry and toast for 2 minutes. Add in the rest of the ingredients minus crab and lobster meat. Stirring constantly while cooking until rice is almost done. Stop stirring, add in crab, lobster and allow the rice to caramelize. Approx 8 minutes. Garnish with uni, tobiko and herbs