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Wash and season your beef/chicken, cook until tender. Extract the stock, and set aside. Wash and blend together, the tomatoes, red ball pepper, scotch bonnet pepper, 1 onion, ginger and the garlic cloves. Dice or slice the remaining half onion and set aside. Wash the rice until the water is clear, I normally wash my rice for about 6-7 times.

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Thinly slice 1/2 large red onion. Place 4 cups long-grain white rice in a fine-mesh strainer and rinse thoroughly under cool running water. Set aside to drain. Heat 1/2 cup vegetable oil in a large pot or Dutch oven over medium heat until shimmering. Add the onions and cook until translucent, 4 to 5 minutes.

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Season it with curry powder, mixed herbs, cumin, mace, coriander leaf, ground cardamom, fenugreek, chicken stock, curry leaves, and sea salt. Toss the chicken in the seasoning to coat. Cook for 25 to 30 minutes on medium fire with occasional mixing. Once cooked, separate the chicken from the liquid stock.

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Turn down the heat and cook on the lowest possible heat for 30 minutes, stirring half way through. Stir rice—taste and adjust as required. If rice isn't soft enough/ needs additional cooking, add 1/4 to 1/2 cup of stock or water, stir through and continue to steam, on low till cooked through.

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Add the rice and stock (about 250ml for basmati rice and up to 400ml for long-grain rice), ensuring there is enough water to just submerge the rice. Season with the fine sea salt and stir just once. Add the scotch bonnets, if using whole. Bring to a boil, then reduce the heat, cover and simmer over a low-medium heat for up to 30 minutes.

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Step 1: Add onions, tomatoes, bell peppers, and ginger in a blender. Reserve some onions and tomatoes for sautéing garnish. Step 2: Blend the tomatoes, peppers, onions, and ginger until smooth or roughly blended (or to your preference). Step 3: Heat oil, sauté onions, and bay leaf until fragrant.

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Cover and cook for 5 minutes. Stir and cover the top with a clean rice bag. Reduce the heat to very low and steam the rice. Stir at 10-15 minutes intervals. Cover and keep steaming until the rice is soft. (If the rice is burning too much even though it is still hard, sprinkle in some water and stir.

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Remove from heat and set aside. For the Jollof Rice: In a 4- or 5-quart pot or Dutch oven, heat 2 tablespoons (30ml) oil over medium heat until shimmering. Add half the sliced onion along with the bay leaves, curry powder, dried thyme, a large pinch of salt, and a large pinch of black or white pepper.

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Instructions. Using a knife, cut the whole onion (reserving the half sized one), the bell peppers, habanero peppers, garlic and tomatoes. Roast in a 350 degree oven for about 25 minutes. After roasting, blend the mix and set aside. Heat up one tbsp. of butter along with the oil and slice in the remaining half of the onion.

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The 5 ingredients: Tomato Stew. Beef. Peppers. Onion powder. Seasoning cubes. The following is/are the ingredient (s) I missed when I tasted the meal. Absolutely none! Yes, this Nigerian Jollof Rice prepared with only 5 ingredients hit the right tastebuds, it's over complete.

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Bring the rice, stock, water, and salt to a boil over medium heat. Pour 2 cups (400 g) of washed rice, 1 cup (237 ml) of chicken stock, 2 cups (473 ml) of water, and salt to taste into the pot. Carefully stir the rice into the ingredients with a wooden spoon so the grains don't break.

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PROCEDURE. Step 1. Heat up oil in a pot over medium heat, add half of the onions and fry until translucent. Step 2. Add the tomato puree and fry for 1 minute while stirring constantly so it doesn't burn. Meanwhile heat up water to wash the rice. Step 3. Add the pepper mix, salt, stock cubes, thyme, curry powder, bay leaves, a little chicken.

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Cooking the Jollof rice: Peel and finely chop the onions, then place a pot over medium-high heat and pour in the vegetable oil. Add the chopped onions and fry until lightly brown. Also, add the tomato paste, with one teaspoon each of dried thyme, curry powder, ginger powder and paprika.

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Step 3. Prepare the rice: Heat the oven to 350 degrees. Heat the ½ cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside.

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Stir to combine. Add bay leaves and bring to a boil. Add the rice and stir. Reduce heat to low. Cover and cook for 30 minutes. If the rice seems dry, add the chicken broth. Cook for about 15 more minutes or until the rice is al dente. Allow some of the rice to cook on the bottom of the pot and get a bit crispy.