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COOKING RECIPES
How to make a perfect jollof rice
Ingredients
* 3 cups long-grain parboiled rice
* 5–6 large fresh tomatoes
* 2 red bell peppers (Tatashe)
* 1–2 Scotch bonnet peppers
* 2 large onions
* ½ cup vegetable oil
* 2–3 tablespoons tomato paste
* 2–3 cups chicken stock or water
* 1 teaspoon curry powder
* 1 teaspoon thyme
* 1–2 seasoning cubes
* 1 teaspoon white or black pepper
* Salt to taste
* 1 bay leaf
* Cooked chicken or beef (optional)
Method
1. Prepare the pepper blend-
Blend the tomatoes, peppers and one onion until smooth. Pour into a pot and cook until some of the water evaporates.
2. Make the stew base-
Heat the vegetable oil in a large pot. Add sliced onions and sauté briefly. Add the tomato paste and fry for a few minutes. Pour in the reduced pepper blend and cook for about *15–20 minutes*, stirring occasionally.
3. Season it-
Add curry powder, thyme, pepper, seasoning cubes, bay leaf and salt. Add your chicken stock and bring everything to a gentle boil.
4. Add the rice-
Wash the rice and add it to the stew. Stir well so the rice is evenly coated.
5. Cook gently-
Cover the pot tightly with foil or a lid and cook on *low heat* for about *25–35 minutes*. Avoid stirring too often—this helps prevent the rice from becoming mushy.
6. Let it steam-
When the rice is tender and the liquid has been absorbed, turn off the heat and leave it covered for another *5–10 minutes*.
7. Serve and enjoy!-
Fluff the rice gently with a fork and serve with fried or grilled chicken, plantain, salad, or your favourite side.
The secret to great Jollof-
*Fry your tomato-pepper base properly and cook the rice slowly on low heat.* That's where you get that rich flavour, beautiful colour and delicious smoky Jollof taste.
Ingredients
* 3 cups beans
* ½–¾ cup palm oil
* 4–5 fresh tomatoes
* 2 red bell peppers (Tatashe)
* 1–2 Scotch bonnet peppers
* 2 large onions
* 2 seasoning cubes
* 1 teaspoon curry powder
* ½ teaspoon thyme
* Salt to taste
* Water, as needed
* Cooked or fried fish/meat (optional)
Method
1. Cook the beans-
Wash the beans thoroughly and place them in a pot with plenty of water. Cook until the beans become soft and tender. Add more water when necessary.
2. Prepare the stew-
Blend the tomatoes, peppers and one onion until smooth. Heat a little palm oil in a separate pot and sauté sliced onions. Add the blended mixture and cook for *15–20 minutes*.
3. Season the stew-
Add seasoning cubes, curry powder, thyme and salt. Stir well and allow the stew to simmer until it becomes rich and well cooked. Add your fish or meat if desired.
4. Add the palm oil to the beans-
When the beans are completely soft, add the remaining palm oil, some chopped onions and a little salt. Stir gently and allow it to cook for another *10–15 minutes*, letting the palm oil blend beautifully with the beans.
5. Serve-
Serve the rich palm-oiled beans with the tomato stew on top or alongside it. Enjoy with fried plantain, bread, yam or garri.
Tip for delicious palm-oiled beans
Don't add the palm oil too early. Let the beans become soft first, then add the palm oil and allow it to simmer gently so the beans absorb the rich flavour without becoming overly oily.
How to make a perfect Beans
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