Main Course

October 11, 2018

Nigerian Jollof Rice

Prep time:10 mins

Cooking Time:40 mins

Total Time:50 mins

Servings:2

It has been my long cherished desire to cook some spicy Nigerian Jollof Rice. I have not had Jollof rice ever since I left Nigeria…. Year-r-r-r-s-s-s have passed now….. I still have fond memories of many cherished Nigerian foods, Jollof rice being of them. It is a spicy fiery red coloured rice preparation using tomatoes , local peppers called scotch bonnet and the canned tomato paste alongwith some local spices and herbs.

This recipe has used pepper variety substitutes due to non availability of the typical Nigerian peppers. All that I remember of my childhood in Nigeria is the striking colour of Jollof Rice … For this recipe however, my mother gave me insights since she has been in Nigeria for a number of years and also by sister in law who still stays there. Since it is the first time I have focussed on Vegetarian Jollof rice only. However, you can serve with some nice juicy pieces of roasted chicken or any other meat and vegetables of your choice.

I’m sure you will enjoy this Jollof rice as much as I have enjoyed.

Ingredients:

Nigerian Jollof Rice |How To Make Jollof Rice

Watch this video on YouTube

1 cup uncooked parboiled rice like Uncle Ben’s rice or any variety
1 large sized fresh tomato roughly chopped
1 small onion roughly chopped
1 red capsicum seeds discarded
2-3 fresh red chilli
2-3 tablespoon canned tomato paste
1 Vegetable Stock cube or curry powder
1/4 teaspoon dried thyme or oregano powder
a pinch of salt, to taste
3 tablespoon oil or red palm oil
water to cook the rice

Method:

Rinse and soak the parboiled rice .
Bring the rice to a boil with 2 cups of the stock (or water) then cook on medium heat till three fourth done.
Remove from the heat and set aside.

Arrange the ingredients for making Jollof rice.

In a blender, blend tomatoes, red capsicum peppers, chopped onions, and red chillies. till smooth puree is formed.
In a large pan, heat oil and saute garlic.
Then add the chopped onions.
Season with a pinch of salt, stir-fry for a minute or two, then add the blended capsicum- onion- pepper puree, canned tomato paste, curry powder or stock cube, dried thyme or oregano . Saute very well.
Now add the rice.
Stir and cover with a foil and put a lid on the pan. This will seal in the steam and lock in the flavour.
Cook on low heat for 25-30 minutes
Turn the heat off and keep it covered for another 15 minutes. The steam further cooks the rice.
Then fluff with a fork to separate the rice.
Serve and enjoy !!