Nigerian Jollof Rice with Fish Stew

This recipe pairs it with a delicious fish stew for a complete and satisfying meal. Here's how to make Nigerian Jollof Rice with Fish Stew:

Ingredients

Jollof Rice






2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 onion, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ginger, minced
1 can (14 ounces) crushed tomatoes
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon thyme
1 teaspoon cayenne pepper (adjust to your spice preference)
2 cups chicken or vegetable broth
Salt and pepper to taste





Optional Cooked chicken, shrimp, or vegetables for added protein





Fish Stew

4 to 6 pieces of firm white fish fillets (such as tilapia or catfish)
1/4 cup vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, minced
1 can (14 ounces) crushed tomatoes
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon thyme
1 teaspoon cayenne pepper (adjust to your spice preference)
1 cup fish or vegetable broth
Salt and pepper to taste
Fresh cilantro or parsley for garnish




Instructions






Rinse the Rice

Place the rice in a fine-mesh sieve or strainer and rinse it thoroughly under cold running water. Drain well.




Sauté the Vegetables




In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions, red bell pepper, green bell pepper, minced garlic, and minced ginger.
Sauté the vegetables for about 5-7 minutes, or until they become soft and fragrant.




Add Spices and Tomatoes




Stir in the crushed tomatoes, paprika, curry powder, thyme, and cayenne pepper. Cook for an additional 5 minutes, allowing the spices to meld with the vegetables.




Add Rice and Broth




Add the rinsed and drained rice to the pot and mix it well with the tomato and vegetable mixture.
Pour in the chicken or vegetable broth, ensuring that the rice is evenly submerged in the liquid.
Season with salt and pepper to taste. Remember that you can always adjust the seasoning later, so don't over-salt at this stage.




Cook the Jollof Rice




Cover the pot and reduce the heat to low. Allow the Jollof rice to simmer for about 25-30 minutes, or until the rice is tender and has absorbed all the liquid. Check occasionally to prevent burning or sticking. If necessary, add a bit more broth or water.





Prepare the Fish




Season the fish fillets with salt and pepper. Set them aside.
Sauté the Onions and Aromatics




In a separate large skillet, heat the vegetable oil over medium heat. Add the chopped onions, minced garlic, and minced ginger.
Sauté for about 3-4 minutes, or until the onions become translucent.




Add Spices and Tomatoes




Stir in the crushed tomatoes, paprika, curry powder, thyme, and cayenne pepper. Cook for an additional 5 minutes.




Simmer the Stew




Pour in the fish or vegetable broth and bring the mixture to a simmer.
Carefully place the seasoned fish fillets into the stew, ensuring they are evenly distributed.




Cook the Fish Stew




Cover the skillet and let the fish stew simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.




To Serve




Fluff the cooked Jollof rice with a fork to separate the grains and transfer it to a serving platter.
Carefully spoon the fish stew over the Jollof rice.
Garnish with fresh cilantro or parsley.
Enjoy your homemade Nigerian Jollof Rice with Fish Stew! It's a delightful and flavorful dish that captures the essence of West African cuisine.