Jollof rice is a spicy West African dish that is a traditional, but is also suitable for newcomers to Nigerian cuisine.
- 4 cups white rice
- 2 tomatoes
- 1 red pepper
- 3 tablespoons tomato puree
- 2 cans plum tomatoes
- 1 onion
- salt to taste
- 4 Maggi cubes
- Wash the rice you are cooking with. This is optional.
- Put the rice and about six cups of water into a pot and place on high heat.
- Bring six cups of water to a rolling boil and add rice.
- Blend together the tomatoes and the peppers until smooth.
- Let the rice cook for another 10-15 minutes, until fairly soft.
- Slice the onions and add to the pot, and the tomato/pepper mix.
- Add enough for water for the rice to finish cooking (see Tips).
- Crumble the Maggi cubes into the pot.
- Allow to continue cooking until the rice is soft. If water still remains, turn the low until the rice is dry.
- It is usually served with meat, chicken,fish or fried plantain.
- It is better to add too little water and to check continuously than to add too much. Draining the water from such a large amount of rice is very difficult.
- Meat or chicken stock can be used instead of Maggi cubes.
- Take care not to overcook the rice.
- Take care not to scald yourself – large amounts of boiling water are used in this recipe.
- Take care when leaning over pots – many burns/scalds occur this way.
Things You’ll Need
- A large pot with a lid, preferably non-stick
- A blender, or a mortar and a pestle, or a big rock and a flat surface
- A large spoon
- A cooker
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