Description
A fragrant and colorful West African dish made with long-grain rice simmered in a rich tomato-pepper base, served with tender, well-seasoned diced beef. Perfect for lunch, dinner, or festive gatherings.
Ingredients
- 2 cups long-grain parboiled rice, rinsed
- 1 cup tomato puree
- 2 large red bell peppers
- 3 medium tomatoes
- 1 medium onion (half blended, half sliced)
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 Scotch bonnet pepper (optional)
- 3 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 teaspoon paprika
- 2 bay leaves
- 1 seasoning cube (or 1 teaspoon bouillon powder)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 2–2 1/2 cups chicken or vegetable broth
- 500 g beef, diced into small chunks
- 1 teaspoon salt (for beef)
- 1 teaspoon black pepper (for beef)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (for beef)
- 1 teaspoon curry powder (for beef)
- 1 tablespoon soy sauce (halal-certified)
- 2 tablespoons vegetable oil (for cooking beef)
Instructions
- Place diced beef in a bowl. Add salt, black pepper, garlic powder, paprika, curry powder, and soy sauce. Mix thoroughly.
- Heat oil in a pan and sear the beef on medium heat until browned and cooked through. Set aside.
- Blend red bell peppers, tomatoes, half of the onion, garlic, ginger, and Scotch bonnet until smooth.
- Heat oil in a pot. Add sliced onions and sauté until soft. Stir in tomato paste and fry for 3 minutes.
- Add the blended mixture and cook for 10–15 minutes until it reduces and the oil separates.
- Add curry powder, thyme, paprika, bay leaves, seasoning cube, black pepper, and salt. Stir well.
- Pour in the rinsed rice and stir until every grain is coated in the stew.
- Add 2 cups broth, cover tightly, and cook on low heat for 25–30 minutes. Add more broth only if needed.
- Once the rice is soft and fluffy, turn off the heat and let it steam covered for 10 minutes.
- Fluff the rice, plate it, and serve with the cooked diced beef on the side or mixed in.
Notes
- Use parboiled rice to prevent mushiness and achieve separate grains.
- Browning the beef before adding enhances flavor.
- Letting the rice toast slightly at the bottom gives the smoky ‘party jollof’ effect.
- Adjust spice level by modifying Scotch bonnet and black pepper quantities.
- Vegetable broth makes this dish vegetarian-friendly (if beef is omitted).
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
