Classic Jollof Rice with Fried Plantains

Instructions

1. 1

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

2. 2

   Blend the 4 medium tomatoes into a smooth puree using a blender or food processor.

3. 3

   In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the blended tomatoes and cook for 10-12 minutes, stirring occasionally, until the mixture thickens and the raw tomato smell disappears.

4. 4

   Add the 2 Maggi cubes and 1 teaspoon of salt to the tomato mixture. Stir well to combine.

5. 5

   Add the rinsed rice to the pot and stir to coat the rice with the tomato mixture.

6. 6

   Pour in 3 cups of water, stir, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

7. 7

   While the rice is cooking, peel the 2 large ripe plantains and slice them diagonally into 1/2-inch thick pieces.

8. 8

   Heat the remaining 2 tablespoons of vegetable oil in a frying pan over medium heat. Fry the plantain slices in batches for 2-3 minutes on each side, or until golden brown. Remove and drain on paper towels.

9. 9

   Fluff the cooked Jollof rice with a fork and serve hot with the fried plantains on the side.

10. 10

    Enjoy your Classic Jollof Rice with Fried Plantains!