Reading The Irish Times online recently [as I am wont to do] I came across this iconic Nigerian Rice Dish, by the most charming Co-Owner & Chef at The Beach House, Tramore, Co. Waterford, Ireland, Jumoke Akintola. I say charming because her response to my request to use her recipe was so quick and so kind.
Jollof Rice is Nigerian and is eaten with a red pepper stew. When we had our restaurant, Parks in Cape Town, the vegetarian dish we served often was one from The Moosewood Restaurant in Ithaca New York, West African Groundnut Stew. Click HERE for the recipe.
Jumoke’s Jollof Rice gave life to a long-time dream for me to get the recipe for this dish. Click HERE for the recipe page from The Irish Times.
Here is the perfect wine to drink with the Groundnut Stew and the Jollof Rice. Welgegund produces the most stunning wines and the other evening we had a bottle of the Welgegund Cinsault 2017. The grapes come from a single 46-year-old bush vine Heritage Vineyard. The grapes are handpicked into small lug boxes to protect the integrity of the berries. Destemmed, crushed and given 2 days cold soak before fermentation. 4 punch downs a day took place. When the fermentation was complete, a small portion of the wine was aged in French Oak Barrels for 14 months and then blended onto the fresh unoaked wine.
From a heavy glass Burgundy shaped bottle, closed with natural cork and sealed off in red wax. The label is simple and elegant. In the glass, the wine is brightshining [new OED word], purple plum at the heart which pales out to a garnet rim. The aromas are a mélange of country fruits, berries and cherries, mulberries, roadside brambles, frais des bois and an undertow of oak and its concomitant spice and vanilla. Lovely silken tannins and a gentle acidity are found in the long aftertaste. A truly impressive glassful.
Read more about WELGEGUND WINE ESTATE – CLICK HERE