Spicy Nigerian Jollof Rice
Step by Step Procedure
Rinse the rice thoroughly in cold water and set it aside to drain.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.
Add the minced garlic and grated ginger. Sauté for another 2 minutes until fragrant.
Stir in the tomato and red bell pepper paste. Cook for about 10 minutes, stirring occasionally until the mixture thickens and the oil starts to separate.
Add the thyme, curry powder, paprika, cayenne pepper, and bay leaves. Stir well to incorporate the spices into the sauce.
Pour in the rinsed rice and stir to coat it with the tomato and pepper mixture.
Carefully add the chicken or vegetable broth. Stir, cover the pot, and reduce the heat to low. Let it simmer for about 30-35 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
About 10 minutes before the rice is done, add the diced carrots and green peas. Mix them into the rice.
Once the rice is tender and the vegetables are cooked, remove the pot from the heat. Discard the bay leaves.
Taste the Jollof rice and adjust the seasoning with salt and pepper to your liking.
- Parboiled rice works best for Jollof rice as it is less likely to become mushy.
- Adjust the level of cayenne pepper to suit your spice preference.
- You can add cooked chicken, shrimp, or beef to make it a complete meal.
- Serve Jollof rice with fried plantains or coleslaw for a delicious Nigerian feast.