Nigerian Jollof Rice

 

Nigerian Jollof Rice

Ingredients

For the Stew Base

• 3 medium tomatoes (plum or Roma)
• 3 red bell peppers
• 1 medium onion
• 2 scotch bonnet peppers (adjust for spice level)
• ¼ cup water

For the Jollof Rice

• ½ cup vegetable oil
• 1 medium onion, sliced
• 4 tablespoons tomato paste
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon curry powder
• 1 teaspoon salt (or to taste)
• 2 cups long-grain parboiled rice, rinsed and drained
• 3-4 cups chicken or vegetable stock (adjust based on rice type)
• Optional: Additional spices like paprika or black pepper to taste

Instructions

Step 1: Prepare the Stew Base

1. Chop the tomatoes, bell peppers, onion, and scotch bonnet peppers into chunks.
2. Blend these ingredients with ¼ cup of water until smooth to create a puree.

Step 2: Cook the Stew

3. In a large pot, heat the vegetable oil over medium heat.
4. Add the sliced onion and sauté until translucent.
5. Stir in the blended tomato and pepper mixture along with the tomato paste.
6. Cook this mixture for about 20 minutes, stirring occasionally until it thickens and the oil begins to separate from the sauce.

Step 3: Add Spices and Rice

7. Add garlic, ginger, bay leaves, thyme, curry powder, and salt to the pot. Mix well.
8. Pour in the rinsed rice and stir until it's well coated with the sauce.
9. Add chicken or vegetable stock, ensuring it covers the rice by about an inch. Stir gently.

Step 4: Cook the Rice

10. Cover the pot with a tight-fitting lid (you can use aluminum foil under the lid for extra steam retention).
11. Bring to a boil over medium-high heat for about 5 minutes.
12. Reduce the heat to low and let it simmer for 20-30 minutes without lifting the lid. Check occasionally to ensure it doesn't burn; add more stock if necessary.

Step 5: Finish and Serve

13. Once the rice is cooked and has absorbed all the liquid, remove from heat.
14. Let it sit covered for an additional 10 minutes before serving to allow it to steam further.
15. Fluff with a fork and serve hot with your choice of proteins like grilled chicken, fish, or plantains.