Saucepan@saucepan · Shared this recipeFollowAfrican · dinnerAuthentic Nigerian Jollof RiceA smoky, spicy, and savory one-pot Nigerian jollof rice made with blended tomatoes, peppers, and aromatic spices.total50 minprep10 mincook40 minservings16Original recipe on dashofjazz.comKeep this recipeAdd a copy of Authentic Nigerian Jollof Rice to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients16 servingsBack to 16 servings0.5 white onion7 roma tomatoes1 red bell pepper4 habanero or scotch bonnet peppers ), use fewer or more depending on your heat preference (See notes.0.5 cup water8 cup parboiled rice0.25 /3 cup oil, like palm oil, olive oil or avocado oil8 oz tomato sauce4 oz tomato paste4 maggi cubes, crushed into powder3 cup chicken and or beef stock2 tsp powdered white pepper2 tsp curry powder1 bay leaf, or one teaspoon powdered bay leaf1 tsp powdered thymesea salt, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut tomatoes, onion, and red bell pepper into chunks, discarding bell pepper seeds. Add all to a blender with scotch bonnet pepper and 1/2 cup of water then blend until completely liquified and uniform (about 2 minutes).2Step 2: Meanwhile, rinse the parboiled rice in plenty of warm water until water starts to run clear then drain.3Step 3: Add rice and oil to a large pot over medium flame, followed by blended tomato mixture, tomato paste and sauce, chicken and beef stocks, crushed maggi cubes, white pepper, curry powder, bay leaf, salt, and thyme. Stir everything together until uniform.4Step 4: Cook for about 40 minutes or until rice is fluffy and cooked through and all liquid has dissipated, stirring (to help prevent sticking and burning) and taste-testing the liquid and rice as you go.5Step 5: It may be necessary to add more liquid along the way to prevent the rice at the bottom from burning excessively. The bottom layer of rice in a pot of jollof rice often burns, which is where the smoky flavor comes from. Some believe that the rice tastes best when this happens. As you stir the rice and expose any burnt portions, you can simply discard them if you don't want them in the rice.getsaucepan.com/r/7cbda7a6-de4f-4e2c-8663-22bde359110a · Original: https://www.dashofjazz.com/nigerian-jollof-rice/
