HOW TO COOK HALF BAG OF NIGERIAN PARTY JOLLOF RICE

Ingredients

• 2 cups Long Grain Parboiled Rice (washed 8 times, drained)
• 2 medium Onion (mix of white and purple, diced)
• 2 pieces Bay Leaf (whole, added early)
• 1/4 cup Tomato Paste (big can or tube, fried well)
• 2 tablespoons Vegetable Oil (for sautéing onions and tomato paste)
• 1 teaspoon Pepper Mix (ground black pepper or African pepper blend)
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Thyme
• 1 teaspoon Curry Powder
• to taste Salt (use a pinch for washing rice and for seasoning)
• 1 cube Maggi Seasoning Cube (adds umami, optional for vegans)
• 2 cups Water (adjust as needed; should be just enough to cover rice)
• 1/2 small Fresh Onion (for garnish) (thinly sliced, added at the end for fresh scent)

Instructions

1. Prepare Ingredients

   Dice the white and purple onions, slice the garnish onion, and set all spices and tomato paste within arm's reach.

   Time: PT5M

2. Sauté Onions and Bay Leaves

   Heat the large pot over medium heat, add vegetable oil, then add the diced onions and bay leaves. Stir continuously until the onions are fragrant and just about to brown (about 2 minutes).

   Time: PT2M

   Temperature: Medium

3. Fry Tomato Paste

   Add the tomato paste to the pot and fry, stirring constantly, for 6 minutes until the paste darkens slightly and the raw flavor disappears.

   Time: PT6M

   Temperature: Medium

4. Add Pepper and Seasonings

   Stir in the pepper mix, dried rosemary, thyme, curry powder, salt, and the Maggi cube. Mix thoroughly and taste; the base should be salty‑but‑not‑over‑salty.

   Time: PT2M

5. Wash the Rice

   Place the rice in a colander and rinse under cold running water, gently rubbing the grains. Repeat the rinse eight times, adding a pinch of salt each rinse, until the water runs clear.

   Time: PT5M

6. Combine Rice with Base

   Add the washed rice to the pot, stir to coat each grain with the seasoned tomato‑onion mixture.

   Time: PT2M

7. Add Water and Cook

   Pour in 2 cups of water (or just enough to cover the rice). Bring to a gentle boil, then reduce heat to low, cover the pot with a tight‑fitting lid (or foil), and simmer for about 20 minutes until the water is absorbed and the rice is tender.

   Time: PT20M

   Temperature: Low

8. Finish with Fresh Onion

   When the rice is cooked, gently fold in the thinly sliced fresh onion, cover the pot for another 2 minutes to let the aroma infuse.

   Time: PT2M

9. Serve

   Fluff the Jollof rice with a fork and serve hot. Garnish with extra sliced onions if desired.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g