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.
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.
