The Sunday Mail
WEST African culture has become a huge part of the African continent. In particular Nigeria’s Nollywood has created an interest in that country’s cuisine, especially Jollof Rice. I look forward to tasting it when I visit Nigeria, but in the meantime I will try this one, which I have researched for you and me.
Ingredients
Three cups or 750g long grain parboiled rice;
One can of tomato and onion mix (you can use a homemade tomato, tomato puree and onion mix as the traditional recipe);
Chicken (whole chicken, drumsticks or chicken breast);
Pepper and salt (to taste);
Two medium onions;
Three vegetable stock cubes;
Two teaspoons thyme;
Two teaspoons curry powder (Nigerian curry powder if you find it);
Preparation
If making whole chicken, wash and cut into pieces.
Boil the chicken with the thyme, Knorr cubes and 2 bulbs of onions (chopped) until it no longer bleeds.
Do not throw away the water, which is now Chicken Stock.
When done, grill it in an oven. You may also fry it to golden it.
Parboil the rice. Boil till it is firm but not yet fully cooked. Rinse the parboiled rice and put in a sieve to drain.
Method (final part)
Pour the chicken stock and the tomato mix into a sizeable pot and leave to boil.
Add the drained parboiled rice, curry powder, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.
Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
If you parboiled the rice correctly, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.
- Serve with coleslaw salad and the chicken. Taken from www.allnigerianrecipes.com
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