Jollof Rice Recipe

Ingredients

  • Canola Oil (5 tbsp)

  • 1 medium red / yellow Onion

  • Nerrido West African Tomato Stew (1 16-oz Jar)

  • Tomato Paste ( 1 Small can / 170g)

  • Water (5 cups)

  • White rice (4 cups)

  • Margarine (2 tbsp) (optional)

 

Seasoning​

  • Curry (1 tbsp)

  • Thyme (1/2 tsp)

  • Bouillon Powder (Vegetable/Chicken/Beef) (1 tbsp)

  • Salt (as desired)

  • Nutmeg (optional, ideally 1/2 tsp)

  • Fresh/dried chili (optional, as desired)

Preparing the ingredients

Wash onions and chop finely. Set aside. Soak rice in cold water for about 5 mins. Wash off excess starch with more cold/warm water. Set aside. Measure all other ingredients and set aside.

Cooking instructions

 

In a large pot, heat Canola Oil. Add Onions and brown. Add Tomato Paste and Nerrido West African Tomato Stew and stir until it starts to bubble up and produce a distinct aroma. Add water and bring to a boil. Add Seasoning and stir. Leave for 2 – 3 mins. Add washed rice and stir. Reduce heat and let it simmer until rice is cooked. Some people choose to add their choice of frozen vegetables just before this rice is cooked. This is totally optional. Add margarine if desired (optional).

 

Notes

Most people like Jollof rice oily. But feel free to skip the oil and/or margarine if you are calorie conscious. The Nerrido West African Stew has some oil in it.

 

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