Otherby Wikibooks CookbookNigerian Jollof RiceKeep screen onSaveShareIngredients5 large fresh tomatoes4 large bell peppers4 large scotch bonnet chile peppers2 large onions5–10 pieces beef or chicken300 ml groundnut oil1 medium onion, diced150 g tomato purée2–4 stock cubes4 bay leaves½ tsp curry powder⅓ tsp thymeCinnamonGingerGarlicGround crayfish500 g raw riceSalt to tasteStepsStep-by-step0 of 10 done1Blend together the tomatoes, peppers, and the 2 large onions and set aside.2Boil, then deep-fry the meat. Set aside.3Put a 2-liter pot on the fire and allow any residual water in it to dry. Add the groundnut oil and let it heat up.4Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.5Add about 200 ml of the reserved meat stock, stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, and crayfish. Stir for about 10 minutes.6Add about 1.2 liters of water and allow to boil.7While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve.8When the pot boils, add the rice and season with salt. Use a wooden spatula to mix everything until you are sure that the rice is not just resting on one spot. Depending on the rice, you may need to add a little more water but remember to stir constantly with the wooden spatula in order to minimize 9When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.10Serve and garnish with the fried beef/chicken.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
