Nigerian
Nigerian Jollof Rice
A community recipe for Nigerian Jollof Rice, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 5 Tomatoes
- 4 Bell Peppers
- 4 Chile Peppers
- 2 Onions
- 5–10 pieces Beef or chicken
- 300 ml Groundnut Oil
- 1 Onion diced
- 150 g Tomato Purée
- 2–4 Stock Cubes
- 4 Bay Leaves
- ½ tsp Curry Powder
- ⅓ tsp Thyme
- As needed Cinnamon
- As needed Ginger
- As needed Garlic
- As needed Crayfish
- 500 g Rice
- As needed Salt to taste
Make it
Method
- 1
Blend together the tomatoes, peppers, and the 2 large onions and set aside.
- 2
Boil, then deep-fry the meat. Set aside.
- 3
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.
- 4
Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.
- 5
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.
- 6
Add about 1.2 liters of water and allow to boil.
- 7
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.
- 8
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.
- 9
When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.
- 10
Serve and garnish with the fried beef/chicken.
Source & rights
Where this recipe comes from
Adapted from “Nigerian Jollof Rice” by Wikibooks contributors, revision 4514107, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.