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Delve into the vibrant and flavorful world of Nigerian cuisine with this Spicy Festive Jollof Rice recipe. Known for its rich taste and eye-catching color, Jollof Rice is a staple dish at celebrations and gatherings across West Africa. This iconic dish has captivated food lovers around the globe, becoming synonymous with Nigerian festivities and family reunions. Its combination of spices, tomatoes, and peppers creates a dish that is not only delicious but also a feast for the eyes, making it the perfect centerpiece for any festive occasion.

Jollof Rice Recipe

Embark on a flavorful culinary adventure with our Spicy Festive Jollof Rice recipe! This vibrant Nigerian dish is perfect for celebrations, blending spices, tomatoes, and peppers into a delicious centerpiece. Learn the origins and variations while following our simple step-by-step guide to create this beloved staple in your kitchen. Click to explore the recipe and impress your friends and family at your next gathering!
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Ingredients
  

2 cups long-grain parboiled rice

1/4 cup vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 red bell pepper, blended to a puree

2 tomatoes, blended to a puree (or 1 can of diced tomatoes)

2 tablespoons tomato paste

1 teaspoon thyme

1 teaspoon curry powder

1-2 scotch bonnet peppers (adjust to taste), whole

4 cups chicken or vegetable broth

2 carrots, diced

1 cup green peas (fresh or frozen)

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Rinse the parboiled rice under cold water until the water runs clear; drain and set aside.

    Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

      Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

        Add the blended red bell pepper, blended tomatoes, and tomato paste. Mix well and let it simmer for about 10 minutes, stirring occasionally until the sauce thickens and the oil begins to separate.

          Incorporate thyme and curry powder into the mixture. Add salt and pepper to taste.

            Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.

              Add the rinsed rice to the pot, stirring well to combine. Place the whole scotch bonnet pepper in the pot for flavor, but do not cut it (this will control the heat).

                Lower the heat, cover the pot with a tight-fitting lid, and let it cook for about 20-25 minutes or until the rice is tender and has absorbed all the liquid.

                  After about 15 minutes, check the rice. If necessary, stir gently to prevent sticking and check for doneness.

                    Once the rice is cooked, fold in the diced carrots and green peas, cover, and let it steam for an additional 5 minutes.

                      Fluff the rice with a fork and carefully remove the whole scotch bonnet pepper.

                        Serve the Jollof rice warm, garnished with freshly chopped parsley.

                          Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6