Nigerian Jollof Rice
Nigerian Jollof Rice Recipe
Servings 8
Calories 1314kcal
Equipment
- Cast Iron Pot
Ingredients
- 5 tomatoes fresh medium-size
- 4 tbsp vegetable oil or canola oil
- 4 cups long-grain parboiled rice
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 15 oz Tomato Paste
- 1 red onion large
- 1 red onion large chopped
- 2 red bell peppers
- 2 red scotch bonnet peppers
- 2 cups chicken stock
- 2 cups water
Spices
- 1 tbsp Maggi seasoning
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp jalapeno pepper
- 1/2 tsp thyme
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp curry powder
- 2 large bay leaves
Instructions
- Wash rice thoroughly and set aside.
- Blend tomatoes, red bell peppers, scotch bonnet peppers, and 1 red onion in a blender or food processor until smooth.
- In a large pot, heat the oil for about 1 minute.
- Add chopped red onions, and sauté until redness starts to fade; add minced garlic and ginger and sauté for two more minutes.
- Pour in tomato paste and allow it to cook for 10-15 minutes. Continue to stir to avoid burning.
- Add the blended mixture and all your spices. Mix and cook for about 15 minutes. Continuously stirring intermittently.
- Add chicken stock and water, then add bay leaves, and allow to cook for 2-3 minutes.
- Add the washed rice. Reduce heat to low heat, cover with aluminum foil, and a tight lid pot cover to prevent the heat from escaping. Cook on low heat for 30 minutes.
- Once cooked, stir with a large pot spoon and allow to cook for another 5 minutes.
- Turn up the heat for at least 3 minutes to allow the rice's bottom to burn slightly. Be very careful not to allow it to burn too much. Allow the dish to cool and serve at room temperature.
Nutrition
Calories: 1314kcal | Carbohydrates: 164g | Protein: 42g | Fat: 67g | Saturated Fat: 48g | Cholesterol: 14mg | Sodium: 8775mg | Potassium: 7250mg | Fiber: 35g | Sugar: 95g | Vitamin A: 19589IU | Vitamin C: 507mg | Calcium: 349mg | Iron: 18mg