Jollof Rice (Niger)
Yields: 6 Servings
4 cups uncooked rice
1 medium onion chopped
1 small onion sliced
5 ripe tomatoes chopped
3 ripe tomatoes sliced
3 large red bell peppers chopped
1 small chili pepper or 1 teaspoon ground chili
2 to 3 cups chicken stock
salt, thyme and curry powder to taste
2 tablespoons butter or vegetable oil
1 cup dried shrimp (optional)
Combine the 5 chopped tomatoes, the bell peppers, chili pepper and medium onion and, working in batches, puree together in blender. Set aside.
Bring 5 cups of water to a boil, add rice and enough chicken stock (about 2 cups) to cook rice. Add salt to taste. Cook on medium flame till rice is slightly softened, about 10 minutes.
While rice is cooking, pour tomato-pepper mixture into saucepan and add butter or vegetable oil, salt, curry powder and thyme to taste. Then add 3 sliced tomatoes, small sliced onion and dried shrimp, if using, to sauce and cook about 6 to 10 minutes.
Pour sauce into rice, mix together and simmer until rice is fully cooked, about 10 minutes. Rice should be dry and fluffy when done.
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Cuisine : Nigerien
Main Ingredient : Rice