Jollof rice is one of my favorite foods when it comes to Nigerian meals. There are different variations of jollof rice but all I care about is the pepper seasoning and small amount of oil. Below is a recipe of jollof rice
400 g chicken
Salt and ground red pepper
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed maggi cubes
2 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chilies (hot peppers), finely chopped
5 large tomatoes- grounded
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
sweet corn etc
500 g (1 lb) long-grain rice
Cut chicken into small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
Heat oil in fry-pan and fry chicken until brown.
Heat up 2 cooking spoons of oil and add the onions, garlic, chilies and fry until golden. Add the blended tomatoes and tomato paste to mixture. Stir, add seasoning and simmer for 7 minutes. Wash the rice and stir in uncooked rice into the mixture. Add the stock and simmer on low heat for about 20 minutes. Add the assorted chopped vegetables and continue to cook until rice softens. Serve hot and garnish with lettuce or any garnishing of your choice.
Salt and ground red pepper
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed maggi cubes
2 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chilies (hot peppers), finely chopped
5 large tomatoes- grounded
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
sweet corn etc
500 g (1 lb) long-grain rice
Cut chicken into small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
Heat oil in fry-pan and fry chicken until brown.
Heat up 2 cooking spoons of oil and add the onions, garlic, chilies and fry until golden. Add the blended tomatoes and tomato paste to mixture. Stir, add seasoning and simmer for 7 minutes. Wash the rice and stir in uncooked rice into the mixture. Add the stock and simmer on low heat for about 20 minutes. Add the assorted chopped vegetables and continue to cook until rice softens. Serve hot and garnish with lettuce or any garnishing of your choice.
