I am making every countries national dish and today we are doing Nigeria with my buddy Joel
2 Cups (450g) Golden Sella Rice
1 Red Bell Pepper
2 Red Onions, One Whole, One Minced
1 Scotch Bonnet
5 Garlic Cloves
3 Inches Ginger
1 Can (400g) Plum Tomatoes, Stained And Juice Removed
45g (2 Tablespoons) Tomato Puree
1/4 Cup (4 Tablespoons) Oil
1 Tbsp Dried Thyme
1 Tsp Curry Powder
2 Chicken Stock Cubes
2 Bay Leaves
Plantain (to serve)
Rinse rice until the water comes clear — if it has not been washed enough the rice will be sticky. Soak in cold water until ready to use, maximum 30 mins.
Blend red peppers, one whole red onion, scotch bonnet, tomatoes, ginger, garlic, until smooth
Put 4 tablespoons oil in a heavy-based pot and fry the red onion
Fry the minced onions for 2 mins and then add the tomato puree for 5 minutes, until darken — it is very important to make sure it is cooked out!
Add blended purée, thyme, curry powder, bay leaves and 1 tsp salt.
Cook for 15 minutes on a medium heat, until it has thickened
Add the rice to the pan and stir well
Add water to just cover the rice, about 1 cm above the rice level (this is dependent on the size of your pan), about 200ml
Cover the pot with a tight lid. Wrap the lid in foil to help seal with steam!
Cook on the lowest heat and stir every 15 minutes for 30 mins for until cooked. Stir from the bottom up, try not to add any liquid as the steam should be enough to cook the rice, but if necessary add a tablespoon whilst you are stirring.
Once the rice is cooked, remove it from the pot and serve
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#jollof #authentic #nigeria #nigerian #africanfood #westafricanfood
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