A classic Nigerian dish made with long grain rice, tomatoes, and a blend of spices. Perfect for any occasion.
Ingredients
- 4piecebig bell peppers
- 2piecevine tomatoes
- 1piecewhole white onion
- 1pieceScotch Bonnet pepper (optional)
- 1piecewhole red onion
- 1/2cupvegetable oil
- 1piecetube of tomato puree
- 3piecebay leaves
- 1tbspdried thyme
- 3piecestock cubes
- 2tbspall-purpose seasoning
- 2tspcurry powder (optional)
- dashsalt (to taste)
- 6cuplong grain rice
How to make Naija Jollof Rice
Blend together the bell peppers, tomatoes, and white onion. Set aside.
Chop up the red onion and fry until translucent in half a cup of oil on medium heat.
Add 3/4 of a tube of concentrated tomato puree to the oil mixture and fry for 5 minutes.
Add the bay leaves, dried thyme, stock cubes, all-purpose seasoning, and salt.
Mix all of this together; combine both the mixtures you now have, cover, and boil on medium heat for 15 minutes.
Wash your already parboiled rice and drain until the water is clear. This removes excess starch and helps the rice cook better.
Once the stew has cooked for 15 minutes, add the washed rice, and mix together thoroughly. Cover and cook on low heat, making sure to stir the rice every 20 minutes.
Cook for a total of 1 hour then leave to sit covered for an extra 10 minutes.
Tips & Tricks
You can spice up this recipe by adding 2 well-known vegetables to arrive at what we refer to as Mixed Vegetables Jollof Rice.
Serve with egg, fried plantains, meat, fish, chicken, or turkey .
Chinedu promise omalicha precious
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