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Nigerian Jellof/Jollof Rice

Ingredients: Uncooked Rice, Water Proteins - Dried fish, beef meat, goat meat, boiled eggs. Chilli peppers, scotch bonnet peppers, black pepper Boullion cubes Chopped onions Tomatoes puree/tomato paste Vegetable oil Salt

Seasonings - Thyme, curry, Rosemary, Ginger, Garlic, Bay leaf

Optional: 'Nchanwu' or saint leaf, carrots, green peppers, yellow peppers, spring onions, green beans <ref> <https://allnigerianfoods.com/nigerian-jellof-rice/>

Procedure: Nigeria Jellof/Jollof is a local Nigerian dish made with different varieties. For some, the raw or uncooked rice is rinsed with cold water, transferred into a pot, and left to per-boil for a very short time. The rice is brought down the fire, allowed to cool in few seconds and poured in a sieve to settle. <ref> <https://www.seriouseats.com/nigerian-jollof-rice-recipe-6741471> For some other preferences, the uncooked/raw rice is rinsed using a sieve util the water becomes clear, drained and set aside.

The Proteins: Dependig on what is sorted for, the beef can be seasoed and cooked till soft, same process for the other meats. The eggs should be hard boiled. The dried fish should be rised with warm water and salt. Each of these proteins should be used according to individual preferences.

The Sauce: The Jollof sauce has it's own method of preparation. The quantity rice and the amount of ingredients available, will determiune the amount or quantity of vegetable oil to be used. Heat the oil in a pan, add the onion, ginger, garlic. Cook until the onions becomes transluccent. Add the peppers Add the tomatoes and stir, thyme, curry, bay leaves. Add the proteins at this time. Kindly note, if boiled eggs are the desired protein, then that should wait till the food is cooked. Add the rice to the pot/sauce pan Add the water and combine graciously. Bring to boil. 'Nchanwu' or saint leaf, green peppers, properly chopped can be added at this point The fruits/Veggies that can go together here are the carrots, neatly diced, same with all the peppers.Nigerian jellof/jollof is best served with fried plantains, vegtsbles, coleslaw, moi-moi (bean pudding). <ref><https://cheflolaskitchen.com/jollof-rice/>

In traditional settings, Nigerian Jollof rice is cooked on top of open flames, which is believed adds a unique flavour to the taste.