Tag Archives: Rice

Jollof Rice

 

Diced carrot and green peas 

Jollof rice is a staple dish in a few West African countries. Prepared and served with any kind of meat, moi-moi or plantain and salad at all parties. Jollof rice is one special African dish  made in every home.

Ingredients:
3 cups, grain rice

2 tins of canned tomatoes puree or fresh tomatoes blended

2 small scotch bonnet peppers

1 large onion, chopped

1 red pepper, chopped

2 cloves garlic, thinly chopped (optional)

Diced carrots and peas (optional) 

 cups water

2 heaped tbs of butter

6 tbs vegetable oil

2 Maggi cubes

1tbs dry curry

1tbs thyme powder

Salt to taste.

DIRECTIONS 

  • Melt the desired butter quantity in the heated cooking pot, or heat up the vegetable oil and add the chopped onions ,blend canned tomatoes, red pepper, scotch bonnet. It should sizzle when it hits the pan. Add puree to the red stew. Cover the pot with lid and leave for 5 minutes.

Fresh blended Tomatoes 

  • Whilst the sauce cooks, wash the rice in cold water until the water is clear. Drain all the water from the rice and leave a side.
  • You can choose to parboil the rice for 10 minutes so as to remove excess starch
  • Add herbs, spices  and seasonings to the red stew then lower the heat, slightly, and allow it to  simmer for another 5 minutes. Make sure you stir the sauce continuously  to avoid burning
  • Add 2 cups of clean water to the sauce and allow to boil for 5 minutes
    Add the rice to the stew and mix until all the rice is covered in the red stew.  Bring to boil and close lid to allow to boil for 20 – 30 minutes.
  • Once the water starts drying up, check rice to know if it has softened. If not, add little drops of water to get it softened and leave to cook for 5 minutes.  Rice should be dry to moist and fluffy.
  •  Serve with peppered chicken or baked chicken.

Coconut Rice

 

In every event across Africa, fried rice, jollof rice is usually served, but not coconut rice. Why? Maybe because of the cooking process I wonder most times.

But hey, this is an easy way to prepare coconut rice with ease. Nigerian coconut rice is soothingly tasty and nutritious.

INGREDIENTS

Coconut milk extract

3 Cigar cup of Rice

1 Cigar cup Crayfish

2 cups of hot water

Fresh Pepper to taste

1kg Meat/Fish/Goat meat/ chicken

1 bulb, onions 1/2 cup

Tomato Paste (optional)

2 Seasoning cubes

Salt to taste

2 tbspoons frying oil

Vegetables: carrots, red pepper,green peas (optional)

Coconut rice can be enjoyed along side peppered chicken. Boil chicken with Maggi cube,curry and thyme, dry and fry the chicken. when you feel like the fried chicken is brown enough, add your pepper sauce fried with vegetable or olive oil, chop onion, salt and Maggi to taste. add the chicken and stir.

Now is the time to extract the coconut milk. This is quite an easy task if you follow the procedure.

Break your coconut into bit, wash in a clean water and start grating or you can use a blender and add ½ cup of warm water to grate.

Pour into a bowl and add more warm water then squeeze to extract the milk from the chaff.

Repeat this process till you get enough coconut milk. Set the coconut milk aside.

COOKING DIRECTION FOR COCONUT RICE:

Wash your rice into a pot and parboil for 20 minutes. Rinse the parboiled rice and put in a sieve to drain.

Dry your cooking pot and add 2 cooking spoon frying oil

Add your diced onions ,carrot, green peas blended fresh pepper and fry for 5 minutes then add your coconut milk and allow to boil for 10 minutes before adding your parboil rice.

Add 1 tsp of salt and a cube of maggi knorr to taste.

If necessary, top up with water to bring the water level to the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.

Reduce the heat and confirm that it is soft – if it isn’t, add water, a cup at a time till it is soft

Serve into a dish with the grilled or fried meat or peppered meat, turkey and plantain or salad. 

Diced Carrot and Lettuce White Rice

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Rice is easy to cook, it’s versatile and it comes in many colours. White or brown, rice is a delicious delight and a vital dietary staple.  Rice can be cooked and enjoyed in various ways. so for a start, here is the simple white rice style spiced up with tomato,dice carrot and lettuce. Hum… this is mouth-watering!

 Here you’ll find recipes for Nigerian rice which includes:fried rice, jollof rice, Ofada rice and coconut rice coming your way soon.

INGREDIENTS

2 cigar cup of white rice

3litre of cean water

5 medium sized carrots 

2 table spoon salt 

DIRECTIONS

Wash the  rice with clean tap water and Parboil it for 10 – 15 minutes. Wash the parboiled rice and put in a sieve so all the water drains out.

Add 2 litres clean water to the pot and allow the water to boil befor adding your perboiled rice. Add two table spoon salt to taste.

Once the rice starts to boil, add your diced carrot.

The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Then, serve rice with fresh sliced tomatoes and lettuce (optional) but for me i love the beauty it adds to the rice. Lol.. 

Indomie Noodles

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Indomie Instant Noodles has grown to become a household name across the country. This noodles have been able to capture the appetite of most Nigerians.

No matter how much of a foodie you are now, everyone has lived the instant noodle lifestyle at least once in their  lives.

This noodles is packed with all the necessary ingredients that is needed for preparing it but I like to add some ingredients as listed below to make a unique recipe.

Here is my first indomie recipe, the way it serves best for breakfast.

The process is very simple.

INGREDIENTS

  • 2 balls of fresh tomatoes
  • 1 bulb Onion
  • Fresh pepper( Qty as you like)
  • 2 Eggs
  • vegetable oil (Qty as you like)

I make this recipe with two sachets of (small indomies), two eggs,  3 balls of fresh tomatoes and fresh pepper to taste, 1 bulb of onions.

The process is very simple.

Pieces the indomie in a bowl and pour hot water to it, allow for about five minutes for the noodles to get soft.

Place a large sauce pan over medium heat, add in the oil. Once the oil is hot enough, add sliced onions, tomatoes, fresh pepper and fry for about five minutes also.

Break the two eggs inti the sauce in the frying pan and allow to fry for 1 minutes.

Sieve the indomie noodles (remove water) then add the sachet ingredients while still in the bowl, at this point the noodles will be both soft and hot. Stir properly to allow the sauce get mix so there can be an equal taste.

Allow to simmer for 3 minutes and serve hot with a chilled drink. Enjoy!!!