Baskadia

Cooking Nigerian Jollof Rice is an art! Here's a simple recipe to get you started:

Ingredients:

- 2 cups of uncooked long-grain rice

- 2 cups of water

- 2 tablespoons of vegetable oil

- 1 large onion, chopped

- 2 cloves of garlic, minced

- 1 teaspoon of grated ginger

- 1 Scotch bonnet pepper (optional), chopped (use gloves when handling)

- 1 can of diced tomatoes (400g)

- 1 teaspoon of tomato paste

- 1 teaspoon of curry powder

- 1 teaspoon of salt

- 1/2 teaspoon of black pepper

- 2 bay leaves

Instructions:

1. Rinse the rice and set aside.

2. Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and Scotch bonnet pepper (if using). Sauté until the onion is translucent.

3. Add the diced tomatoes, tomato paste, curry powder, salt, and black pepper. Stir well.

4. Add 2 cups of water and bring to a boil.

5. Add the rice and stir gently.

6. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.

7. Remove from heat, discard the bay leaves, and let it rest for 5 minutes before serving.

Tips:

- Use a non-stick pot to prevent the rice from burning.

- Don't overcrowd the pot, as this can cause the rice to stick together.

- If using Scotch bonnet pepper, be cautious when handling, as it can cause skin irritation.

- Adjust the amount of pepper to your desired level of spiciness.

- Traditionally, Nigerian Jollof Rice is cooked with beef or chicken stock for added flavor. Feel free to experiment!

Enjoy your delicious Nigerian Jollof Rice!

Would you like any variations on this recipe? Or do you have specific questions about cooking Jollof Rice? I'm here to help!