Despite the fact that almost all modern dishes of the traditional cuisine of Nigeria are native Nigerian dishes, many of them have undergone changes influenced by the national cuisines of India, Portugal, Britain and Iran, which is due to the fact that the British and the Portuguese attempted to conquer Nigeria, and also there was a time when this West African country was a colony of the European countries, and the Persians and the Indians brought their culinary traditions in the Era of travel and later, when plenty of people came to the African continent in search of "a better life".
Traditional Nigerian cuisine is the variety of spices and seasonings, which are typical in general for the African cuisines, especially spicy chili pepper which is circulated generally in the African continent. The spices create an incredible aroma and the colorfulness of Nigerian dishes.
The dishes of Nigerian cuisine besides a large number of spices and seasonings are rich on oil, especially palm and peanut oil. Entrees and sauces in the Nigerian cuisine occupy an important place, they are always served hot, and are particularly acute. A special place in the Nigerian cuisine the appetizers occupy, there are many types of them and they are extremely diverse. The most popular appetizers are the rice snacks, also in particular so-called coconut rice, which is prepared by mixing rice with coconut milk. Another popular snack is based on rice is the Jollof Rice, which is a mixture of cooked rice, with tomatoes, onion, red pepper, and palm oil, sometimes there also add other seasonings and vegetables.
However, the most important product in the Nigerian cuisine is meat. Almost all of the traditional dishes of the African cuisine include meat. The most popular meat dish is “suya”, a roasted meat with spices and peanuts. Nigerian cuisine also has plenty of soups, as a light, such as soup with peppers or afang (vegetable soup), and more severe, such as “efo” (meat soup).
Jollof rice is spread throughout West Africa and it looks like a local risotto or paella, as it is often cooked with chicken (but we will represent you for the first time how to prepare a vegetarian option). It is assumed that Jollof Rice is served as the basis dish for jambalaya, which is one of the most famous dishes in Cajun cuisine of the American South.
(Sometimes the importance of something is easier to judge that when something is threatened. That's what has happened recently with Jollof Rice due to the invasion in Nigeria moths Tuta Absoluta. Malicious moth lays eggs, those turn into voracious caterpillars that feed on tomato leaves. Tomatoes are one of the basic foods in Nigeria, and as a consequence of the love of Nigerians for local rice that they could not cook without tomatoes. As a result, in several provinces declared a state of emergency and on the newspaper the invasion of the moths was called a "tomato ebola".)
So, let’s see, how to prepare the jollof rice!
The most important thing when cooking Jollof Rice, do not overdo it with the poignancy. Rice can turn fiery spicy.
So, here you are the ingredients you should buy for Jollof rice:
- 250 gr. basmati rice;
- 1 onion, finely chopped;
- 2 bell peppers, which are cleaned of seeds and membranes and cut into small cubes;
- 3 tbsp of vegetable oil;
- 2 cloves of garlic, you must crush it;
- 1 jar of tomato in own juice, which are crushed into cubes;
- 2 tbsp of tomato paste;
- 2 tbsp of tomato ketchup;
- 1 tsp of flakes of red hot pepper;
- 250 ml of water;
- 2 bouillon cube;
- salt and ground black pepper.
1) Rinse the rice several times and soak it for 15 minutes in clean water. Then drain the water.
2) In a deep frying pan or saucepan with a thick bottom over medium fire, heat the vegetable oil and fry the onion and garlic for 5 minutes. Add the tomatoes, tomato paste and ketchup and cook another 5 minutes. You also can put beans here.
3) Pour water in the saucepan, crumble with your hands 2 bouillon cubes, add salt and pepper and place in the saucepan your rice. The water should cover the rice by 2 cm.
4) Cook it on medium fire under a lid for 10 minutes, then add bell pepper and cook for another 5 minutes under the lid on low fire.
5) Before serving, stir the rice.
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