NIGERIAN JOLLOF RICE

Ingredients:

• 1/3 cup pure Groundnut oil *
• ¼ of a large onion (sliced)
• 1 small can tomato paste (150ml)*
• 2 cubes magi
• ½ teaspoon each (Thyme, curry, chilli powder)
• Salt – to taste
• 4 bay leaves
• 2.5 cups basmati rice
• Sheet of foil

*substitute vegetable oil

1) Place a pot with a tight fitting lead on medium heat, add in the oil. Heat up the oil, add in the chopped onions and bay leave. Stir-fry until onion is translucent and fragrant .

2) Add in the tomato paste , cover and leave to fry for 3-5 minutes, stir occasionally. Add in themaggi,thyme,curry, chilli powder and salt. 

3)  Add in 2.5 cups of water. Cover and bring to a boil.

4) Reduce the heat to medium-low (2.5 – 3).  Add in the rice. Cover the pot with the foil and then the lid. (It’s extremely important that the pot is well covered so as to infuse each grain of rice)

5) Leave to cook (on low-medium heat) for 25 minutes.

6) Remove the pot from heat, the rice should looks as pictured below.  Combine. If the texture of rice isn’t to your liking at this point, simply cover the pot tightly for another 6 – 10 minutes (there is no need to return the pot back to the heat, the retained heat is enough to continue to cook the rice). Otherwise the rice is ready to serve.