Pan-Toasted Jollof Rice Recipe (Nigerian No-Burn Method)
Parboiled rice toasted in butter and oil before it meets the tomato stew, then finished under foil so it cooks evenly and does not burn.
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Ingredients
- 4 cups long grain parboiled rice
- 5 large tomatoes, blended
- 400 g tomato paste
- 2 large onions
- 1 stick celery
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4 seasoning cubes
- 2 teaspoons curry powder
- 1 tablespoon ginger
- 3 medium garlic cloves
- 1 teaspoon thyme
- 3 tablespoons chilli pepper
- 2 tablespoons crayfish
- 1 teaspoon nutmeg powder
- 2 dried bay leaves
- Salt, to taste
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