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Jollof rice with pepperoni

updated

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Ingredients for 4 servings:

  • 250 g rice (parboiled rice or wholegrain rice)
  • 1 cup vegetable broth
  • 2 Pepper, red
  • 1 pepper, green
  • 4 tomatoes
  • 2 onions
  • 1 tbsp tomato paste
  • 1 tbsp peanut oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Nigerian food, vegetarian, spicy

Wash the onions and tomatoes, pat dry, and finely chop. Wash the peppers, pat dry, halve lengthwise, remove the seeds, and also finely chop. Place the washed rice in a pot, then add the vegetable stock and enough water to leave about 2 cm of liquid above the rice. Add the remaining ingredients, stir, and cover the pot with a loosely fitting lid. Bring everything to a boil, then simmer on the lowest heat for about 15-20 minutes with the lid loosely closed. Stir well and season to taste. If the rice isn’t yet cooked, add a little more hot water and let it simmer for about 5 minutes longer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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