Nigerian Rice with Stew
Nigerian rice with stew pairs plain, tender rice with a sauce built from blended peppers, tomatoes and chiles. The rice is parboiled and rinsed first, so the grains stay separate and the starch does not cloud the plate. The stew is reduced before it meets the fried onion, then left unstirred over low heat, which concentrates the tomato. Use meat or fish, whichever you have.
Instructions
Boil the washed rice in water for about 10 minutes. Drain it in a sieve and rinse under water to wash off the excess starch.
Return the rice to the pot with a little water and a pinch of salt. Cook on low heat until the water is absorbed and the grains are tender, adding a splash more water if the pot dries out before the rice is soft. Set it aside.
Blend the bell pepper, tomatoes and red chile peppers together until smooth. Pour the purée into a pot and cook over medium heat until some of the liquid has reduced, then take it off the heat.
Heat a little groundnut oil in a second pot. Add the chopped onion and fry for 1 minute.
Tip the reduced pepper and tomato mixture over the onions. Cook over low heat for 10 minutes without stirring.
Add water, the stock cube, salt and the meat or fish. Boil until the meat is cooked through.
Serve the stew spooned over or alongside the rice.
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