We have a guest post! Yay! If you are a fan of Nigerian food, you may constantly be asking how to make your recipes healthier. Well, while I share how I make my recipes healthier, it is great when we can hear from experts in the kitchen as well. If you have ever heard about the blog 9jafoodie, you know that she has great overall Nigerian recipes, but I love when she puts a healthier spin on things. Today, she has shared her recipe for jollof rice with us, which has been modified to use brown instead of white. Enjoy!
Coconut oil – 1/3 cup
Red onion (thinly sliced) – 1/3 cup
Tomato paste – 156ML Can
Chicken bouillon – One 12g cube
Dried Thyme, curry powder and chili powder – ½ teaspoon each
Salt to taste
Small bay leaves – 2
Brown Rice – 2.5 cups
Water – 3 Cups
Large fresh tomato- sliced – Optional
Other: Sheet of foil
- Soak the rice in warm water for 45 minutes to 1 hour prior to use.
- Place a pot with a tight fitting lead on medium heat, add in the oil and heat up for 1-2 minutes, add in the chopped onions and fry until translucent.
- Add in the tomato paste; fry the onion and paste for 3 minutes. Add in bouillon cube, thyme, curry, chili powder and salt. Combine.
- Add in 3 cups of water and bay leaves. Cover and bring to a rolling boil.
- Wash the soaked rice until water runs clear. Add in the rice and reduce cooking heat to minimum. Cover the pot with the foil and then the lid.
- Leave to cook for 40 minutes.
- Remove the pot from heat and stir. Remove and discard the bay leaves. Add fresh tomato (if using)
Note: If the texture of rice isn’t to your liking at this point, simply cover the pot tightly for another 10-12 minutes, there is no need to return the pot back to the heat, the retained heat is enough to continue to continue to cook the rice. Otherwise the rice is ready to serve.
Read the full article here, along with her insights on why she went with brown rice, and some healthy tips ;)
Cheers Eights & Weights!
Photo credit: 9jafoodie.com