Cookbook:Nigerian Jollof Rice

Nigerian jollof rice is a dish of rice cooked with peppers, onions, and tomatoes, which gives the rice a red-orange color. With several layers of spices, vegetables, and flavors, Nigerian jollof rice is delicious, especially when served hot and garnished with fried beef or chicken.

Ingredients

 * 5 large fresh tomatoes
 * 4 large bell peppers
 * 4 large scotch bonnet chile peppers
 * 2 large onions
 * 5–10 pieces beef or chicken
 * 300 ml groundnut oil
 * 1 medium onion, diced
 * 150 g tomato purée
 * 2–4 stock cubes
 * 4 bay leaves
 * ½ tsp curry powder
 * ⅓ tsp thyme
 * Cinnamon
 * Ginger
 * Garlic
 * Ground crayfish
 * 500 g raw rice
 * Salt to taste

Procedure

 * 1) Blend together the tomatoes, peppers, and the 2 large onions and set aside.
 * 2) Boil, then deep-fry the meat. Set aside.
 * 3) Put 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.
 * 4) Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.
 * 5) Add 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.
 * 6) Add about 1.2 liters of water and allow to boil.
 * 7) While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve.
 * 8) When 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 the rice sticking to the bottom of the pot.
 * 9) When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.
 * 10) Serve and garnish with the fried beef/chicken.