Nigerian Jollof Rice with Spicy Fried Plantains

Allergens

N/A

Ingredients

• 2 cups long
• grain rice
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 bell pepper, diced
• 2 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 4 ripe plantains, peeled and cut into 1
• inch pieces
• Vegetable oil, for frying
• 1 teaspoon cayenne pepper (optional)
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the onion and garlic, cooking until softened and translucent.
2. Stir in the tomatoes, bell pepper, and tomato paste. Cook for 3 4 minutes until the vegetables are tender.
3. Add the cumin, ginger, paprika, thyme, salt, and black pepper to the pot. Stir well and cook for another minute.
4. Gradually pour in the broth, stirring constantly to combine. Bring the mixture to a boil.
5. Add the rice, cover the pot, and reduce the heat to low. Simmer for 18 20 minutes until the rice is tender and has absorbed all the liquid.
6. While the rice cooks, prepare the fried plantains. In a separate pan, heat about an inch of vegetable oil over medium heat. Fry the plantains in batches until golden brown and crispy. Drain on paper towels and season with cayenne pepper, salt, and black pepper to taste.
7. Once the rice is cooked, remove the pot from heat and let it stand for 5 minutes before fluffing with a fork.
8. Plate the jollof rice in a mound, surrounded by the fried plantains. Garnish with fresh parsley.

Chef’s Insight

To add even more flavor to the jollof rice, consider adding smoked fish or chicken.

Notes

This recipe is suitable for those following a standard diet.