Smokey Jollof Rice

Ingredients

• 3 cups rice
• 5-8 cooking spoon of Groundnut oil
• 2 1/2 large onions
• 200 N Fresh pepper
• 150 N dry pepper
• 4-6 knorr cubes
• 1-2 tsp salt
• 2-3 tbsp curry powder
• 1 tbsp any other spices
• 500 N ground crayfish
• 4-5 Tomato paste (satchet)

Steps

1. Chop your onions and fresh pepper, and transfer into a mini bowl. In another, cut open your tomato paste satchet and empty its contents in the bowl. To achieve a smoother paste, dilute it in little water and mix to combine.
2. Proceed to measure three(3) cups of rice in a clean pot.
3. Rinse the rice under a running tap until free from debris. Then, add water into the pot until it is slightly above the rice and bring to heat to precook for about 15-25 minutes. In my own case, I precook my rice until it's soft… to avoid adding water in my tomato base.
4. Drain the water from your precooked rice. Rinse, and set the rice aside in a seive.
5. In your pot, heat up the groundnut oil and go in with your curry powder. Yes, curry powder!
6. Dissolve the curry powder in the oil before sautéing your onions and pepper for about 3-5 minutes on medium to low heat. Stir it constantly to prevent burning. The aroma should be hitting hard already at this point.
7. Add your tomato paste into the pot and fry well. Stir and stir for about 6-10 minutes or until its moisture content is evaporated, and a darker red colouration is observed.
8. Add in your seasonings—salt, maggi, dry pepper, and any other spices—and taste.
9. Scoop your ground crayfish into the pot, and stir for about a minute to incorporate the tomato base. You may add some water to loosen the base if thick.
10. Pour in your precooked rice and mix evenly with the sauce. If the rice is soft enough, don't add water, but if the rice is not fully cooked(/still hard), you should proceed with a moderate amount of water and readjust your seasoning.
11. For those who topped up with water, cover to cook until the water dries up completely. For those who didn't add water, cook the rice in the sauce and toss from time to time for about 5-7 minutes to distribute the heat evenly.
12. Finally, create a hole in the middle of the rice and cover the pot on low heat to create the smokey effect. Toss the rice every 15 seconds until a minute elapses to prevent burning at the bottom pot.
13. V-i-o-l-à-! Your 9ja pot of jollof rice is ready. Serve plain or pair with fried plantains, eggs, coleslaw, or any choice of protein.
14. Spread love🙃💕