Tomato-less Jollof Rice

Method:

Rinse the Long-Grain White Rice thoroughly (note that the best rice for cooking Nigerian rice recipes is long grain parboiled rice, in second place is golden sella basmati rice) under cold water until the water runs clear. This removes excess starch and prevents gummy fried rice. In a large pan, combine the drained rice with 600ml water, the Bay Leaf, and ½ tsp Salt.

Bring to a boil over high heat, then reduce to a low simmer and cover. Cook for 10 minutes until the rice is about 70% done (it should still retain a slight bite). Drain any excess liquid and spread the rice on a tray to cool. This partial cooking ensures the grains stay separate during the final fry.

Set your meat in a clean pan. Crumble over the seasoning cubes then add the diced white onions, thyme and ground white pepper. Stir thoroughly to combine, cover the pan and let the meat steam in its own juices until it becomes pale all over. Stir from time to time during cooking to ensure it does not catch on the base of the pan and burn.

When the meat has released its juices, this has almost evaporated away and the meat is pale in colour pour over just enough water to cover the contents of the pan. Bring to a simmer and keep cooking, stirring occasionally and topping up the liquid level as needed until the meat is thoroughly cooked and tender (about 40 minutes).

Remove the meat with tongs and set on a baking tray.

Slowly decant the stock into another pan in case there are unwanted particles such as bones etc. Stir in 1 tbsp of the curry powder, and bring to a boil. Stir in the pre-cooked rice topping up the liquid if needed so it's level with the top of the rice. Stir well to combine, seasoning to taste with a little salt.

Cook the rice, covered, over medium heat.

In the meantime, set the meat under a hot grill (broiler) cooking and turning occasionally until its nicely coloured on all sides (you could also deep fry it).

Set another pan over medium heat and use to warm up the vegetable oil. Add the chopped red onions and fry for 2 minutes then add in the finely-diced red onion. Add the diced carrots and fry, stirring occasionally for about 5 minutes, or until soft. Now add the diced peppers and fry for about 4 minutes more or until softened.

Season to taste with salt then scatter over the remaining curry powder and ground black pepper. Stir to combine and cook for about 90 seconds to bloom the spices then take off the heat and set aside.

Once the rice is almost dry, scatter the fried mixed vegetables on top. Cover and continue cooking until the rice is completely dry.

Fluff the rice, turn into a warmed serving bowl, top with the meat and serve.

For more Jollof rice and jollof-related recipes see the more jollof rice/thieboudienne/riz au gras recipes page

Tomato-less Jollof Rice

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