Naija Jollof Rice

To cook Naija Jollof Rice as a beginner, start by blending the bell peppers, tomatoes, and white onion. Fry chopped red onion in vegetable oil until translucent, then add tomato puree and spices. Combine this with the blended mixture and boil before adding washed long grain rice. Cook on low heat, stirring occasionally, for about an hour for a delicious result.

Yes, Naija Jollof Rice can easily be made vegan or vegetarian by ensuring that the stock cubes used are plant-based. The dish is naturally vegetarian, as it primarily consists of rice, vegetables, and spices. Just be mindful of any additional ingredients you might add.

If you don't have bell peppers, you can use canned tomatoes or tomato sauce as a substitute. For the Scotch Bonnet pepper, you can use jalapeños for a milder heat. If you’re out of dried thyme, Italian seasoning can work as an alternative. Just adjust the quantities to suit your taste.

To store leftover Naija Jollof Rice, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions, which can last for up to 2 months.

Naija Jollof Rice pairs wonderfully with grilled chicken, fried plantains, or a side of coleslaw. You can also serve it with fish or beef kebabs for a complete meal. The rich flavors of the rice complement these dishes beautifully.