Best Jellof Rice Recipe

Jellof rice is probably my all time favourite dish. There is a silent debate about the best type of rice to use for this recipe - long grain? basmati? brown? But truth be told, so it is completely up to what you prefer. But in the end, they all taste fantastic if well prepared.

continue after the cut...


This is a very special and uncommon method of preparing this dish, which I assure you will turn out great!

Ingredients:

• 2 cups rice
• 3 cups water
• 2 stock cubes (maggi)
• 2 medium sized plum tomatoes
• 2 cloves garlic
• 1 medium onion
• 1 large red bell pepper
• 1 tablespoon tomato paste (optional)
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1/2 teaspoon ground pepper
• 3 tablespoon vegetable oil
• salt to taste

Procedure:

• first of all parboil the rice for about 10 minutes, drain out water with a sieve and set aside.
• Wash and clean the pepper, tomatoes, onion and garlic. Blend with 1 cup of water to form a smooth mixture
• Heat the oil in a pot and add in the mixture, also add the stock cubes, salt, curry, thyme, tomato paste and ground pepper, stirring all the way
• Add the parboiled rice to the mixture. Stir very well, cover with lid of the pot and allow to cook on low heat for about 30 minutes or more until all the water dries up (always check to see that the rice doesn't stick to the bottom of the pot)
• Remove from heat and serve 

Jellof rice can be eaten with Pepper chicken, Crunchy KFC Chicken, Butter milk chicken, moi-moi, salad, cole slaw and even fried plantain