Nigerian Jollof Rice with Suya Steak

Ingredients

• 2 Scotch bonnets (Adjust to taste)
• 400 g Rice
• 300 g Chopped tomatoes (One tin)
• 1 tbsp Tomato purée
• 1 Onion
• 2 Garlic cloves
• All-purpose seasoning (Amount unspecified; for the jollof base)
• 300 ml Water (Method says add only enough to cover the rice; source lists 300 ml)
• Curry powder (Amount unspecified)
• 1 Stock cube (Amount inferred from singular ingredient listing)
• Salt (To taste; listed for jollof and suya)
• Black pepper (Amount unspecified; listed for jollof and suya)
• Dried thyme (Amount unspecified)
• 1.5 Bay leaves (1–2 leaves)
• Olive oil (Some, for heating the jollof base; amount unspecified)
• Tin foil (For covering and sealing the pot)
• 1 Sirloin steak (Listed as “1pp”; meaning/weight is unclear)
• 1 tsp Salt (For the suya steak)
• 1 tbsp All-purpose seasoning (Listed as “all purpose” for suya; seasoning blend contents unspecified)
• 1 tsp Black pepper (For the suya steak)
• 5 tbsp Vegetable oil (For suya; source does not specify the oil type)
• 1 Red onion (Preparation/use not specified)
• 3 tbsp Suya spice (Or to taste)

Steps

1. 1

   Blend the chopped tomatoes, onion, garlic, and Scotch bonnets to make the pepper-and-tomato base.

2. 2

   Wash the rice 3–4 times to remove excess starch, then set it aside.

3. 3

   Heat some olive oil in a pot over medium-high heat for 2 minutes.

4. 4

   Pour in the blended tomato base and cook for 2 minutes.

5. 5

   Add the tomato purée and mix it thoroughly into the base.

6. 6

   Season the base with salt, black pepper, dried thyme, stock cube, all-purpose seasoning, and curry powder. Taste and adjust the seasoning to your liking; the post emphasizes this as the main opportunity to build flavor.

7. 7

   Add the washed rice and stir until every grain is coated in the tomato mixture.

8. 8

   Pour in water just until it covers the rice. The post lists 300 ml and suggests checking that the water reaches the first line of your index finger when the finger is placed into the pot.

9. 9

   Cook over high heat until the liquid reaches a rolling boil.

10. 10

    Turn the heat to its lowest setting and add 1–2 bay leaves.

11. 11

    Cover the pot with foil, sealing the top fully so steam is trapped to cook the rice. Cook for at least 20 minutes.

12. 12

    Remove the foil and check whether the rice is fully cooked; taste and check the seasoning.

13. 13

    If the rice is slightly underdone, reseal the pot with foil and steam for a further 10 minutes.

14. 14

    Serve the jollof with chicken, beef, or vegetables, as suggested in the post.

Notes

The suya ingredient list is included in the source, but no method for preparing or cooking the steak is provided, so no suya steps have been inferred. “1pp Sirloin Steak” is unclear in the source. Although 300 ml water is listed, the method says to use only enough to cover the rice. The transcript mentions paprika and additional seasoning but supplies no measurable amounts; the authored ingredient list does not include paprika.

Nutrition per serving

• main
• Nigerian
• West African
• spicy
• stovetop
• steamed
• rice
• gluten-free