Tomato & Pepper Jollof Rice with Fish

Instructions

1. 1

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

2. 2

   Blend the fresh tomatoes, red peppers, grated ginger, and minced garlic together until smooth.

3. 3

   Heat the groundnut oil in a large pot over medium heat. Add the blended tomato and pepper mixture and cook for 8-10 minutes, stirring occasionally, until the mixture reduces and the oil begins to separate.

4. 4

   Stir in the tomato paste and cook for another 2 minutes.

5. 5

   Add the Maggi seasoning cubes, salt, and curry powder. Mix well to combine.

6. 6

   Gently add the rinsed rice to the pot and stir to coat the grains with the tomato mixture.

7. 7

   Pour in enough water to cover the rice by about 1 inch. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent burning.

8. 8

   While the rice is cooking, season the fish fillets lightly with a pinch of salt. Heat a non-stick pan over medium heat and cook the fish for 3-4 minutes on each side, or until golden and cooked through.

9. 9

   Once the rice is done, fluff it gently with a fork. Serve the Jollof rice hot, topped with the cooked fish fillets.

10. 10

    Enjoy your Tomato & Pepper Jollof Rice with Fish!