Nigerian Jollof rice

 As a Nigerian that loves Jollof rice, this is a really delicious recipe and all the flavors mix perfectly. So please try this. Here's the Nigerian Jollof Rice recipe, a popular West African dish known for its rich, flavorful taste:

Ingredients:

• 3 cups of long-grain parboiled rice
• 4 large tomatoes
• 2 red bell peppers
• 1 onion (divided)
• 3 tablespoons of tomato paste
• 2-3 scotch bonnet peppers (adjust to your heat preference)
• 4 cups of chicken or vegetable stock
• 2 teaspoons of thyme
• 2 teaspoons of curry powder
• 2 bay leaves
• 1 teaspoon of ground white pepper
• 1 teaspoon of paprika (optional)
• 1/2 teaspoon of ground ginger (optional)
• Salt to taste
• 1/2 cup of vegetable oil
• 2-3 cloves of garlic
• 1-inch piece of ginger
• 2 bouillon cubes (Maggi or Knorr)
• 1/2 cup of sliced carrots, peas, or green beans (optional, for added veggies)

Instructions:

1. Prepare the Tomato Base:

   • Blend the tomatoes, red bell peppers, half of the onion, scotch bonnet peppers, garlic, and ginger until smooth.
   • Pour the blended mixture into a pot and cook over medium heat until the liquid reduces, and you have a thick tomato paste (about 10-15 minutes). Stir occasionally to prevent burning.

2. Prepare the Rice:

   • Wash the rice thoroughly under cold water to remove excess starch. Drain and set aside.

3. Cooking the Jollof Rice:

   • In a large pot, heat the vegetable oil over medium heat. Add the remaining half of the onion (sliced) and sauté until soft and translucent.
   • Add the tomato paste to the pot and cook for about 5 minutes, stirring frequently.
   • Add the reduced tomato and pepper mixture to the pot, along with thyme, curry powder, ground white pepper, bay leaves, and paprika (if using). Cook for another 10 minutes, stirring occasionally.
   • Add the rice to the pot, stirring until well coated with the tomato mixture.
   • Pour in the chicken or vegetable stock, add the bouillon cubes, and stir to combine. Adjust the seasoning with salt if needed.
   • Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice cook for about 20-30 minutes. Check occasionally to ensure the rice doesn't burn; add a little water if necessary.
   • After the rice is cooked, you can stir in the sliced carrots, peas, or green beans (if using) and cook for an additional 5 minutes.

4. Serve:

   • Fluff the rice with a fork and remove the bay leaves. Serve your Jollof Rice with fried plantains, grilled chicken, fish, or any preferred side dish.

Enjoy your delicious Nigerian Jollof Rice!

Nigerian Jollof Rice With Carrot And Green Pepper And Spring Onions.

For people that want more veggies like me here's a Jollof rice recipe with carrots, green pepper and spring onions.

Ingredients:

• 3 cups of long-grain parboiled rice
• 4 large tomatoes
• 2 red bell peppers
• 1 onion (divided)
• 3 tablespoons of tomato paste
• 2-3 scotch bonnet peppers (adjust to your heat preference)
• 4 cups of chicken or vegetable stock
• 2 teaspoons of thyme
• 2 teaspoons of curry powder
• 2 bay leaves
• 1 teaspoon of ground white pepper
• 1/2 teaspoon of ground ginger (optional)
• Salt to taste
• 1/2 cup of vegetable oil
• 2-3 cloves of garlic
• 1-inch piece of ginger
• 2 bouillon cubes (Maggi or Knorr)
• 1/2 cup of sliced carrots
• 1 green bell pepper, chopped
• 1/2 cup of chopped spring onions

Instructions:

1. Prepare the Tomato Base:

   • Blend the tomatoes, red bell peppers, half of the onion, scotch bonnet peppers, garlic, and ginger until smooth.
   • Pour the blended mixture into a pot and cook over medium heat until the liquid reduces, and you have a thick tomato paste (about 10-15 minutes). Stir occasionally to prevent burning.

2. Prepare the Rice:

   • Wash the rice thoroughly under cold water to remove excess starch. Drain and set aside.

3. Cooking the Jollof Rice:

   • In a large pot, heat the vegetable oil over medium heat. Add the remaining half of the onion (sliced) and sauté until soft and translucent.
   • Add the tomato paste to the pot and cook for about 5 minutes, stirring frequently.
   • Add the reduced tomato and pepper mixture to the pot, along with thyme, curry powder, ground white pepper, and bay leaves. Cook for another 10 minutes, stirring occasionally.
   • Add the rice to the pot, stirring until well coated with the tomato mixture.
   • Pour in the chicken or vegetable stock, add the bouillon cubes, and stir to combine. Adjust the seasoning with salt if needed.
   • Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice cook for about 20-30 minutes. Check occasionally to ensure the rice doesn't burn; add a little water if necessary.

4. Adding Vegetables:

   • Once the rice is almost cooked, stir in the sliced carrots, chopped green pepper, and chopped spring onions.
   • Cover the pot and cook for an additional 5 minutes, allowing the vegetables to soften slightly while maintaining their crunch.

5. Serve:

   • Fluff the rice with a fork, remove the bay leaves, and serve your Jollof Rice hot with your favorite side dishes like fried plantains, grilled chicken, or fish.

Enjoy your flavorful Nigerian Jollof Rice with added veggies!

If your interested in the chicken kebab on the rice here's a recipe for it.

Ingredients:

• 1.5 lbs (about 700g) of boneless, skinless chicken breasts or thighs
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 3 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of dried oregano
• 1/2 teaspoon of ground turmeric (optional)
• 1/2 teaspoon of chili powder or cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 large red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• Wooden or metal skewers

Instructions:

1. Prepare the Chicken:

   • Cut the chicken into bite-sized cubes, roughly 1-inch pieces.

2. Marinate the Chicken:

   • In a large bowl, mix together the olive oil, lemon juice, minced garlic, paprika, cumin, coriander, oregano, turmeric (if using), chili powder, salt, and pepper.
   • Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for best results.

3. Assemble the Kebabs:

   • If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning in the oven.
   • Thread the marinated chicken pieces onto the skewers, alternating with chunks of red onion, red bell pepper, and yellow bell pepper.

4. Roast the Kebabs:

   • Preheat your oven to 400°F (200°C).
   • Place the skewers on a baking sheet lined with aluminum foil or parchment paper.
   • Roast in the preheated oven for about 20-25 minutes, turning the skewers halfway through, until the chicken is cooked through and the vegetables are slightly charred.

5. Serve:

   • Once cooked, remove the skewers from the oven and let them rest for a few minutes.
   • Serve the roasted chicken kebabs hot, with a side of rice, salad, pita bread, or your favorite dipping sauce.

These kebabs will be colorful and packed with flavor, thanks to the combination of red and yellow bell peppers!

I hope I haven't oversold it. Hope you enjoy it and please feel free to comment about what you want me to post or how the rice and chicken are.

Thanks for Reading.