Créé avec l’IA
Classic Nigerian Jollof Rice with Meat and Eggs
60 min 668 kcal par portion Moyen
Ingrédients
4 Portions
- long grain rice2 cups
- beef, diced300 g
- tomatoes, blended2 large
- onion, chopped1 large
- groundnut oil2 tablespoons
- curry powder2 teaspoons
- dried thyme1 teaspoon
- hot pepper, chopped1 whole
- salt1 teaspoon
- eggs, large2 large
Instructions
- 1
Rinse the 2 cups of long grain rice thoroughly in cold water until the water runs clear. Set aside.
- 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
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
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
Stir in 2 teaspoons of curry powder and 1 teaspoon of dried thyme. Cook for 1 minute to release the flavors.
- 6
Add the cooked beef to the tomato mixture and stir well.
- 7
Pour in the reserved beef stock (about 2 cups) and bring to a gentle boil.
- 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.
