Try this Nigerian Jollof Rice this Ramadhan
Published: 04:04 PM,Apr 01,2023 | EDITED : 08:04 PM,Apr 01,2023
Looking for a new recipe to try this Ramadhan? The most popular Ramadhan dish in Nigeria is probably Jollof Rice. It is popular because it is filling, flavourful, and easy to make in large quantities for families and communities to share. Here is a recipe for Jollof Rice:
Ingredients:
2 cups long-grain rice
1 large onion, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
2 tablespoons red palm oil
2 teaspoons dried thyme
2 teaspoons curry powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 cups chicken broth or water
1/2 cup frozen green peas
1 red bell pepper, diced
1 green bell pepper, diced
Instructions:
Rinse the rice in cold water until the water runs clear. Drain and set aside.
In a large pot, heat the palm oil over medium-high heat. Add the onions and sauté until soft, about 3 minutes.
Add the tomatoes and cook until they have broken down, about 5 minutes.
Add the tomato paste and spices, stirring to combine. Cook for 2 minutes.
Add the rice to the pot, stirring until the rice is well-coated in the tomato mixture.
Add the chicken broth or water and stir to combine.
Bring to a boil, then reduce the heat to low.
Cover the pot and let the rice cook for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
Stir in the frozen peas, diced red and green bell peppers, and cover the pot. Cook for an additional 5-10 minutes or until the vegetables are tender.
Remove the pot from the heat and let it sit for 5-10 minutes before fluffing the rice with a fork.
Serve hot and enjoy!
Ingredients:
2 cups long-grain rice
1 large onion, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
2 tablespoons red palm oil
2 teaspoons dried thyme
2 teaspoons curry powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 cups chicken broth or water
1/2 cup frozen green peas
1 red bell pepper, diced
1 green bell pepper, diced
Instructions:
Rinse the rice in cold water until the water runs clear. Drain and set aside.
In a large pot, heat the palm oil over medium-high heat. Add the onions and sauté until soft, about 3 minutes.
Add the tomatoes and cook until they have broken down, about 5 minutes.
Add the tomato paste and spices, stirring to combine. Cook for 2 minutes.
Add the rice to the pot, stirring until the rice is well-coated in the tomato mixture.
Add the chicken broth or water and stir to combine.
Bring to a boil, then reduce the heat to low.
Cover the pot and let the rice cook for 20-25 minutes, or until the liquid has been absorbed and the rice is tender.
Stir in the frozen peas, diced red and green bell peppers, and cover the pot. Cook for an additional 5-10 minutes or until the vegetables are tender.
Remove the pot from the heat and let it sit for 5-10 minutes before fluffing the rice with a fork.
Serve hot and enjoy!