Naija Jollof Rice

To make Naija Jollof Rice, start by blending 4 big bell peppers, 2 vine tomatoes, and 1 white onion. Set this mixture aside. In a pan, fry chopped red onion in vegetable oil until translucent. Add tomato puree and fry for 5 minutes. Then, mix in bay leaves, dried thyme, stock cubes, and salt. Combine this with the blended mixture, cover, and boil for 15 minutes. Wash and drain 6 cups of parboiled long grain rice, then add it to the stew. Stir well, cover, and cook on low heat for 1 hour, stirring every 20 minutes. Let it sit covered for 10 minutes before serving.

Yes, Naija Jollof Rice is suitable for both vegetarians and vegans as it primarily consists of rice, vegetables, and spices. Just ensure that the stock cubes you use are plant-based to keep the dish vegan-friendly.

If you want to avoid the heat of Scotch Bonnet pepper, you can substitute it with a milder pepper like a jalapeño or omit it entirely for a less spicy version. Alternatively, you can add a pinch of cayenne pepper for a bit of heat without the intensity.

To store leftover Naija Jollof Rice, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4-5 days. For longer storage, consider freezing it in portions, which can last for up to 3 months. Reheat thoroughly before serving.

Naija Jollof Rice pairs wonderfully with grilled chicken, fried plantains, or a side of coleslaw. You can also serve it with beef or fish stews for a complete Nigerian meal experience.