Nigerian Jollof Rice

Name: Nigerian Jollof Rice
Yield: 5 servings
Ingredients: 5 large fresh tomatoes; 4 large bell peppers; 4 large scotch bonnet chile peppers; 2 large onions; 5–10 pieces beef or chicken; 300 ml groundnut oil; 1 medium onion, diced; 150 g tomato purée; 2–4 stock cubes; 4 bay leaves; ½ tsp curry powder; ⅓ tsp thyme; Cinnamon; Ginger; Garlic; Ground crayfish; 500 g raw rice; Salt to taste

Nigerian jollof rice is a dish of rice cooked with peppers, onions, and tomatoes, which gives the rice a red-orange color.

serves 5

Ingredients

5 large fresh tomatoes
4 large bell peppers
4 large scotch bonnet chile peppers
2 large onions
5–10 pieces beef or chicken
300 ml groundnut oil
1 medium onion, diced
150 g tomato purée
2–4 stock cubes
4 bay leaves
½ tsp curry powder
⅓ tsp thyme
Cinnamon
Ginger
Garlic
Ground crayfish
500 g raw rice
Salt to taste

Steps

Blend together the tomatoes, peppers, and the 2 large onions and set aside.
Boil, then deep-fry the meat. Set aside.
Put a 2-liter pot on the fire and allow any residual water in it to dry. Add the groundnut oil and let it heat up.
Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.
Add about 200 ml of the reserved meat stock, stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, and crayfish. Stir for about 10 minutes.
Add about 1.2 liters of water and allow to boil.
While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve.
When the pot boils, add the rice and season with salt. Use a wooden spatula to mix everything until you are sure that the rice is not just resting on one spot. Depending on the rice, you may need to add a little more water but remember to stir constantly with the wooden spatula in order to minimize the rice sticking to the bottom of the pot.
When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.
Serve and garnish with the fried beef/chicken.

More recipes with tomatoes, bell pepper, chile peppers, onion, beef, tomato paste, broth or stock, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, ground crayfish or rice

Adapted from “Nigerian Jollof Rice” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

5 large fresh tomatoes

4 large bell peppers

4 large scotch bonnet chile peppers

2 large onions

5–10 pieces beef or chicken

300 ml groundnut oil

1 medium onion, diced

150 g tomato purée

2–4 stock cubes

4 bay leaves

½ tsp curry powder

⅓ tsp thyme

Cinnamon

Ginger

Garlic

Ground crayfish

500 g raw rice

Salt to taste

Steps

Blend together the tomatoes, peppers, and the 2 large onions and set aside.

Boil, then deep-fry the meat. Set aside.

Put a 2-liter pot on the fire and allow any residual water in it to dry. Add the groundnut oil and let it heat up.

Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.

Add about 200 ml of the reserved meat stock, stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, and crayfish. Stir for about 10 minutes.

Add about 1.2 liters of water and allow to boil.

While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve.

When the pot boils, add the rice and season with salt. Use a wooden spatula to mix everything until you are sure that the rice is not just resting on one spot. Depending on the rice, you may need to add a little more water but remember to stir constantly with the wooden spatula in order to minimize the rice sticking to the bottom of the pot.

When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.

Serve and garnish with the fried beef/chicken.

Adapted from “Nigerian Jollof Rice” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.