Jollof Rice with Tomato-Pepper Sauce and Boiled 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 large pot, heat 2 tablespoons of groundnut oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

3. 3

   Add the cubed beef to the pot and cook, stirring occasionally, until browned on all sides (about 5-7 minutes).

4. 4

   Stir in the blended tomatoes and minced hot pepper. Cook for 10-12 minutes, stirring occasionally, until the tomato mixture reduces and the oil begins to separate.

5. 5

   Add 2 teaspoons of curry powder, 1 teaspoon of thyme, and 1 teaspoon of salt. Mix well to combine.

6. 6

   Pour in the rinsed rice and stir to coat the grains with the tomato-pepper sauce.

7. 7

   Add 3 to

8. 8

   5 cups of water to the pot (enough to cover the rice by about 1 inch). Stir, cover, and bring to a boil.

9. 9

   Reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

10. 10

    While the rice is cooking, boil 4 eggs in a separate pot for 10 minutes. Once cooked, cool under cold water, peel, and set aside.

11. 11

    Once the rice is done, fluff with a fork. Serve the Jollof rice hot, topped with the boiled eggs (halved or whole) and enjoy!