Classic Nigerian Jollof Rice with Meat and Eggs

Instructions

1. 1

   Rinse the 2 cups of long grain rice thoroughly in cold water until the water runs clear. Set aside.

2. 2

   In a medium pot, add the 300g diced beef, half of the chopped onion, 1/2 teaspoon salt, and enough water to cover. Boil for 15-20 minutes until the beef is tender. Remove beef and reserve the stock.

3. 3

   In a large pot, heat 2 tablespoons of groundnut oil over medium heat. Add the remaining chopped onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the blended tomatoes and chopped hot pepper to the pot. Cook for 10-12 minutes, stirring occasionally, until the mixture reduces and the oil begins to separate.

5. 5

   Stir in 2 teaspoons of curry powder and 1 teaspoon of dried thyme. Cook for 1 minute to release the flavors.

6. 6

   Add the cooked beef to the tomato mixture and stir well.

7. 7

   Pour in the reserved beef stock (about 2 cups) and bring to a gentle boil.

8. 8

   Add the rinsed rice to the pot, stir, and season with the remaining 1/2 teaspoon salt. Ensure the liquid just covers the rice; add water if needed.

9. 9

   Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent burning.

10. 10

    While the rice cooks, place 2 large eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to cold water, peel, and set aside.

11. 11

    Once the rice is cooked, fluff with a fork. Slice the boiled eggs in half.

12. 12

    Serve the Jollof rice hot, topped with the beef pieces and halved boiled eggs. Enjoy your classic Nigerian Jollof Rice with Meat and Eggs!