Country:  Nigeria​

Prep. and Cook time: 50-58 minutes

Ingredients:

• 2 Cups of long-grain parboiled rice

• 3 Bell peppers

• 3 Plum tomatoes

• 1 Habanero pepper (depending on how spicy you want it)

• 1 Onion

• 2 Tins of tomato paste

• ½ Cup vegetable oil for frying the tomatoes

• 2 Knorr cubes

• Salt to taste

• 1 Tablespoon of thyme

• 1 Tablespoon of curry powder

• 2 Sachets of signature jollof spice

Steps:

1. Wash the peppers, onion, and tomatoes in clean water then blend (set this aside)
2. Rinse the rice in water until it runs clear
3. In a clean pot, heat the vegetable oil over medium heat
4. Chop 1 onion then sauté in the oil for 3 minutes
5. Add tomato paste to the oil and fry for 5 minutes
6. Add in the blended peppers and spices, then cook for 15 minutes over medium heat
7. Pour some water into the pot, just a tiny bit above the rice (You could use chicken stock in place of water if you prefer)
8. Cover the pot with foil and secure it well making sure there is no space for steam to escape - Reduce the heat to medium-low and cook the rice for 20 minutes
9. After 20 minutes, stir the rice evenly then cover again with foil
10. Increase the heat under the pot for 3-5 minutes to achieve that smokiness
11. Reduce heat to low and simmer the rice for another 10 minutes
12. Ensure rice is soft to your satisfaction before serving

Tips/Tricks:

Ensure not to add too much water so your rice will not get soggy and you can enjoy it.

Why this recipe?