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Home , Jollof rice, Rice and beans

9jafoodie Recipes

BY RONKE EDOHO 9JAFOODIE.COM Table of Contents

The Recipes 2 Party 4 6 9Jafoodie Rice 8 Coconut Rice & 10 12 THE RECIPES These are some of my favourite recipes from the past few years.

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• Instagram - https://www.instagram.com/9jafoodie/

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• Website - https://9jafoodie.com/

- Ronke

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Party Jollof Rice

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9jafoodie.com 3 Party Jollof Rice https://9jafoodie.com/perfectly-smokey-nigerian-party-jollof-rice/ Ingredients • 2/3 cup oil • teaspoon each (curry, thyme, white pepper) • small onion (chopped) • 2 bay leaves • 4 cups rice • salt to taste • 4 cups broth (stock, omieran) • cube 2-3 cubes • 2 cup parboiled blended stew base* • Sliced and onion (to taste) • 3 tablespoons tomato paste • 2 tablespoons butter Direction 1. Place a pot on medium heat, heat up oil 2. Add in sliced onion. Fry until slightly browned. Add in and bay leaf. Stir 3. Add in tomato paste. Stir fry. Cover and cook for 2-3 mins 4. Add in pepper mixture. Stir-Fry. Cover and cook 5 mins 5. Add in stock, seasoning cube and salt. Stir. Cover and simmer for 15 mins. Taste and adjust for seasoning. 6. Stir in drained washed rice. Reduce heat to medium low (2-3 on marked cooker). Seal pot with foil then cover with lead. 7. Leave to cook for 30 mins. No need to stir or open. LET IT GO 8. Stir in butter, sliced tomatoes and onions. Increase heat to high (This is where the smokiness happen). Leave for 5-8 minutes or just until you can smell the burn. Turn off heat. Leave to rest covered for 10 minutes before serving.

*Blended stew base is the base for making traditional stew. Recipe can be found here. A nontraditional roasted version recipe can be found -> https://9jafoodie.com/roasted-no-boil-base-for-nigerian-stew/9JAFOODIE.COM https://www.youtube.com/watch?v=8egbUVvN2m4

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coconut rice

9jafoodie.com 5 Coconut Rice https://9jafoodie.com/perfect-nigerian-coconut-rice/ Ingredients • 3 cups rice (long grain or basmati rice) • 1 teaspoon white pepper • 1 tablespoon Coconut oil • 1 teaspoon minced chili • 1 400ml can (preferably Thai premium) • 4 sprigs fresh thyme (or 1 teaspoon dried) • 1.5 cups water • salt – to taste • 1 medium onion • 2 heaped tablespoons crayfish powder • 2-3 medium tomatoes • 1-2 stock cubes. • Spices: 2 bay leaves Direction 1. Finely chop onion & set aside. Cut tomatoes into large chunks & set aside. Mince & set aside . 2. Place a wide cooking pot on medium heat. Add in 1 tbsp of coconut oil (sub oil). Add in onion. Cook until translucent and fragrant . 3. Add in tomato, minced pepper and spices. Stir. Cover and leave to simmer on low-medium heat for 10 minutes . 4. Add in coconut milk and one and a half (1.5) cups of water into the tomato mix. Stir. Cover and bring to a rolling boil. Stir. Taste and adjust for seasoning. . 5. Add in washed rice. Stir. Reduce heat to low-medium. 6. Place a sheet of foil over the pot. Place the lid over it and properly seal the edges with foil (this is a very important step). Set a timer for 30 minutes and let it go! You have done all you can , let Jesus take the wheel hen. Leave it alone! Don’t open the pot until time is up 7. By covering the pot9JAFOODIE.COM with foil & then a lid, you are able to get away with using less liquid. The rice grains are gently steamed & infused instead of being boiled. End result is perfectly separate & delicious grains. https://www.youtube.com/watch?v=rzng2ARTJhY

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9jafoodie rice

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9jafoodie.com 7 9jafoodie Rice https://9jafoodie.com/the-9jafoodie-rice/ Ingredients • 1.5 cups fresh green herbs (I used 1 bunch • 2 tablespoons vegetable oil coriander and ½ cup green onion) • 3 seasoning cubes • 1 large onion bulb – divided (finely mince ½) • Salt – to taste • 2 cloves • 3 cups rice (I used , see recipe note • 1 large green bell (tatashe) or Green Poblano for basmati and ) pepper • 2 cubs quality minced (~5 regular size) • 1-2 peppers (ata-rodo) Direction 1. Combine herbs, ½ onion, peppers and garlic in a processor. Add in 1 cup of water and pulse until almost smooth. Set aside. 2. Place a heavy set pan on medium high heat, add in oil and onions. Stir fry until onion is lightly browned. Add in minced , 1 seasoning cube and some salt and pepper to taste. 3. Continue to Stir fry until meat is completely browned (about 4 minutes). 4. Add dry rice into the minced. Continue to stir fry until the rice is completely covered and slightly toasted (about 3 minutes). As you can see, I did not wash the rice. I always splurge on good quality rice for this reason. if you choose to wash your rice, please do so the night before and leave the rice to dry in a colander (strainer) overnight. 5. Add the herb blend into the rice and stir. Cover and leave to simmer for 3 minutes. 6. Add in 3 more cups of water, left over knorr and more salt. Stir, taste the liquid and adjust for seasoning (it should taste AMAZING!!). Increase the heat and bring the mixture to a boil. 7. Reduce the heat to9JAFOODIE.COM medium-low, cover tightly (If the cover doesn’t have a great seal, cover the pot with foil and then a lid) 8. Allow the rice to cook for 25 minutes (20 minutes if using basmati rice or 35 minutes if using brown rice) 9. Remove rice from heat, uncover and stir.

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coconut rice & beans

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9jafoodie.com 9 Coconut Rice & Beans https://9jafoodie.com/coconut-rice-and-beans/ Ingredients • 2 cups Beans • ½ medium onion (sliced) • 1 cup Rice • Salt - to taste • 1 can Cooking coconut milk (400ml) Direction 1. Wash and drain beans 2. Place a large pot on medium-high heat, add in beans, onions and 5 cups of water. Cover and leave to cook until beans is soft (about 1hr30mins) 3. Add rice, salt and coconut milk into the cooked beans, stir to combine. Balance out the liquid in the pot so that there is just enough to cover mix. Reduce heat to low-medium, simmer until rice is cooked through (about 25-30 minutes) 4. Remove pot from heat and fluff rice & beans with a fork. Serve and enjoy

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fried rice

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9jafoodie.com 11 Fried Rice https://9jafoodie.com/the-perfect-nigerian-fried-rice/ Ingredients • 2 bay leaves • 1 teaspoon thyme • 2 sprigs fresh rosemary (optional) • 4 tablespoons vegetable oil (divided) • 2 cubes maggi • ½ cup chopped onion • 1 teaspoon salt • 3 cups mixed (bell pepper,, carrot, peas, • 1 teaspoon white pepper (substitute other ground cabbage & sweetcorn) pepper) • 2 cups rice (washed) • 2 teaspoon curry powder (divided) Direction 1. Season chopped vegetables with some salt, maggi and pepper. Set aside 2. Place a large pot (with a good fitting lid) on medium heat. Heat up one part of oil and add in onion rosemary and bay leaves. Stir-fry until onion is fragrant and translucent. Add in 1 part each of curry, thyme, 1 cube maggi and 1 teaspoon of salt. Stir.Add in 4 cups water (3 cups if using basmati rice). 3. Cover the pot, increase heat to high and bring the mixture to a boil. 4. Reduce the heat on the broth to low-medium add in the rice and stir. Cover the pot tightly. leave the rice to cook for 25 minutes (or 15 minutes if using basmati rice). Uncover the pot and spread the rice on a flat plate to cool 5. Place another large pot on medium heat, add in the left over oil and heat slightly. Add mixed vegetables and left over seasoning. Stir fry for 2-3 minutes 6. Combine the precooked rice and vegetables. Stir well to combine.Taste and adjust for seasoning as needed 7. Your rice is ready to9JAFOODIE.COM serve. Enjoy with some and stewed meat or chicken.

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9jafoodie rice video recipes

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