Nigerian Rice and Beans Jollof
Photo: Paul Goyette, CC BY-SA 2.0
Nigerian rice and beans jollof is a one-pan dish of parboiled rice and tender beans cooked in a fresh pepper, tomato and onion sauce. The beans give the rice body and make it filling without any meat in the pot. The purée is simmered in a thin layer of oil first, which deepens its flavor before the grains go in. It is usually served with beef, chicken or moin moin.
Instructions
Rinse the dried beans under running water, then put them in a pot of water and boil until they are tender enough to crush easily between your fingers. Drain them and set them aside.
Blend or grind the fresh peppers, tomatoes and chopped onions together until you have a smooth purée.
Warm a thin layer of oil in a pan and pour in the purée. Crumble in the stock cube, add salt to taste, and simmer for a few minutes until the purée darkens and loses its raw smell.
Stir the parboiled rice and the cooked beans into the pan and cook for a few minutes, until the rice has taken on the color of the sauce and is cooked through.
Serve hot with beef, chicken or moin moin.
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