nigerian jollof rice

Tasty popular Nigerian party Jollof rice recipe&nbsp;

Nigerian Jollof rice recipe

tbsp canola oil

butter

14.5 oz canned hunts tomato (unsalted)

red bell peppers

oz tomato paste

red onion

blended crayfish

Habanero peppers

rice

chicken stock

Maggi

salt

cayenne pepper and black pepper

tsp white pepper

single bay leaves

curry powder

tsp garlic/onion powder

thyme

tsp ginger

Blend tomatoes, red bell peppers, habanero peppers, large red onions until consistency is smooth and set aside

Wash the rice thoroughly to rid off starch and set aside.

To a medium-sized pot on medium heat, heat canola oil and butter 

Throw in chopped onions and allow to fry for about 5 mins or until redness starts to fade

Pour in tomato paste and allow to fry for about 10-15 minutes, stirring continuously to avoid burning.&nbsp;

Add in your blended mixture, crayfish, Maggi, cayenne &amp; black pepper, white pepper, bay leaves, curry powder, garlic, thyme. Mix and fry for about 30 minutes, continuously stirring to avoid burning.

Add chicken stock and salt. Mix and allow cook for an additional 10 mins

Add in washed rice and a bit of water (if necessary), and reduce heat to low.

Cover pot with aluminum foil, to avoid heat from escaping through lid

Cook rice on low heat for about 30 mins&nbsp;

Once cooked, mix thoroughly to combine ingredients&nbsp;

Cover and let cook for an additional 10 mins.

To get the party Jollof flavor, turn up the heat and let the rice burn for about 3 mins. (Be careful with this step, so you don't burn the whole rice)&nbsp;

Possibly the most famous West African dish - Jollof Rice- has made it onto our dinner table! Cooked in a spiced tomato sauce, rice makes a perfect warming side dish to ginger and garlic flavoured sea bass. Bursting with flavours, our Nigerian Inspired Jollof Rice with Fish is an easy weeknight dinner for those who enjoy a bit of &#39;hot and spicy&#39; on their plate!

Nigerian Spiced Jollof Rice with Fish

onion (roughly chopped)

garlic (roughly chopped)

plum tomatoes (roughly chopped)

tomato puree

pepper

curry powder (jamaican style, ideally)

vegetable stock

coriander

seabass fillets

vegetable oil

g ginger (finely chopped or minced)

garlic

vegetable stock cube

About 6 hours before cooking, marinate your fish. Combine finely chopped or minced garlic, ginger and oil in a small bowl. Crumble in ¼ of a vegetable stock cube and mix to combine. Rub the marinade on fish fillets, cover with cling film and leave in the fridge for approx. 5-6 hours, or overnight.

For the Jollof Rice, place the tomatoes, tomato purée, chilli, onion, 1/2 pepper, garlic and curry powder in a blender or food processor and whizz until smooth.

In a large pan with a matching lid, heat the oil on medium-high heat. Add the remaining chopped peppers, and the tomato sauce you made in the previous step. Bring to the boil. Add the rice and vegetable stock. Season with salt and pepper. Bring to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes. Take the lid off and stir every couple of minutes to prevent the rice from sticking, until the rice is cooked through. Take off the heat and leave to sit with the lid on for another 10 minutes, whilst you prepare the fish.

Dab the skin side of the seabass with some paper towel (to ensure crispy skin). Lightly brush the base of a non-stick frying pan with oil and heat over medium-high. Place the sea bass fillets in the pan skin-side down. As soon as they hit the pan, press down on the fillets with a spatula or a fish slice to prevent curling.

Fry for 3–4 minutes until skins crisp up. Gently turn the fish fillets over and continue cooking for another minute. The flesh of your seabass should be opaque.

Just before serving, stir in chopped coriander into the rice. Divide the jollof rice between plates, and top with pan-fired bass.  In West Africa, this meal is often served with a side of coleslaw!

The iconic West African spiced tomato rice makes a delectable dinner dish or party side!

Nigerian Jollof Rice

long grain white rice, washed

x 13 oz can plum tomatoes

onion

scotch bonnet chili

bay leaves

ginger

chicken bouillon

Kosher salt

tomato paste

water

unsalted butter

Kosher Salt and black pepper,

banana,

Preheat the oven to 400°F and roast the bell peppers for 15-20 minutes.

In a food processor, combine plum tomatoes, bell peppers, onion and scotch bonnet. Blend until smooth.

Cover the base of a Dutch oven with vegetable oil and heat at a medium-high temperature. Add garlic and ginger, stirring them through the oil. Pour in the blended sauce, add bay leaves, then cook for 10 minutes.

Add 1 teaspoon salt, thyme, chicken bouillon cubes, curry powder, tomato paste, and chicken stock. Stir thoroughly, then cook for another 15 minutes.

Add white rice to the pan and stir into the mixture. Add 3 cups of water to cover the rice, then lower the temperature and cook at a low/medium heat for 10-15 minutes, folding rice occasionally.

Add bay leaves and butter. Stir thoroughly, and cook on a low heat for a further 5-7 minutes, sprinkling with salt and pepper to taste. Serve Jollof rice with a fried banana (or plantain) on top, and the meat of your choice.

tbsp oil

14.5 oz tomato sauce (canned, unsalted)

tomato paste (canned)

red onion (for blending)

red onion (chopped, for frying)

tbsp crayfish (blended

tbsp Maggi

cayenne pepper

½ tsp white pepper

garlic powder

In a blender, combine tomatoes, red bell peppers, habanero peppers, and large red onions. Blend until the mixture is smooth, then set it aside.

Wash the rice thoroughly to remove excess starch, and set it aside for later use.

In a medium-sized pot over medium heat, add oil and butter. Allow them to heat up.

Add chopped onions to the pot and sauté for approximately 5 minutes, or until the onions start to lose their red hue.

Add tomato paste to the pot and fry it for around 10-15 minutes. Stir continuously to prevent burning.

Pour in the previously blended mixture of peppers and onions. Add crayfish, Maggi cubes, cayenne and black pepper, white pepper, bay leaves, curry powder, garlic, and thyme. Stir to combine and continue frying for 30 minutes, stirring regularly to prevent burning.

Pour in chicken stock and salt, stir to combine, and let it cook for an additional 10 minutes.

Add the washed rice and extra water if needed, then reduce the heat to low.

Cover the pot with aluminum foil before putting on the lid, to better seal in heat and moisture.

Allow the rice to cook on low heat for about 30 minutes.

Once the rice is cooked, stir thoroughly and cover it, letting it cook for an additional 10 minutes.

To give your Jollof rice that authentic &#039;party&#039; flavor, increase the heat for about 3 minutes to allow the bottom layer of rice to crisp slightly. Be cautious during this step to prevent burning the entire pot of rice.

Nigerian Jollof rice cooked with roasted chicken creates a perfect flavour and taste!

Nigerian Jollof rice and chicken recipe

Long grain rice

Chicken leg

Gino tomato paste

Long red marconi pepper

Vine tomatoes

Knorr cubes

Onion

cloves

Scotch bonnet

Thyme

Curry powder

Rosemary

4-6 Bay leaves

Chicken seasoning

100 mls Cooking oil

Salt

Pepper flakes

Cook the pepper mix over medium heat for about 12-15mins or until the water dries out. Stir half way through so it doesn’t get burnt. Set aside.

Place a non-stick saucepan on the hob and add 100mls of cooking oil (set hob to medium heat). You can use the same skillet used in frying the chicken legs. Add half of chopped onions (medium size) and stir fry for about 3mins. Add 70g of Gino tomato paste and stir-fry until it’s properly mixed.

Add thyme, rosemary, curry, 2 Knorr cubes, 1 1/2 teaspoon of salt, 4-5 bay leaves and chicken broth (500-800mls) and stir all together.

Wash 300g (or 3cups) of uncooked rice in cold water; pour it into the pepper mix. Mix gently with a spatula so the rice doesn’t join up. Add more chicken broth or water if it looks thick.

Cover saucepan with tin foil, then the pot cover and cook on medium heat for 15mins. Add the chicken legs into the jollof rice (The chicken should be well inserted leaving just the surface out) and cover again. Cook for another 10mins. Add more water or chicken broth if needed before covering, do not stir!

Remove the tin foil and check if the rice is well cooked and tasty (if needed, add water, salt or chicken broth); stir gently and leave to simmer for about 5mins on low heat.

Serve Jollof rice with fried or roasted chicken/fish, salads, fried plantain or moin moin (Nigerian baked beans).

Season the chicken with salt, stock cube, pepper flakes and chicken seasoning. You can use your preferred chicken seasoning and herbs. Heat up a non-stick skillet and add 100mls of cooking oil. Fry the chicken legs on both sides for 4mins each on high-medium heat. Place the chicken legs on an oven tray and roast for another 10-15 on 180C, so the chicken can cook all through. Once the chicken is ready, set it aside.

Chicken

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