Nigerian rice and beans Jollof

Nigerian rice and beans Jollof is a combination of rice and beans cooked in a tomato stew.

📝 Ingredients

• Meat
• 2 cups rice
• 1 cup beans
• 350 g onions
• 250 g tomatoes
• 70 g tatashe ((Paprika pepper))
• 100 g shombo ((cayenne pepper))
• scotch bonnet ((fresh pepper))
• 1/2 small onions (sliced)
• 1 cup vegetable oil
• 1/4 cup tomato paste
• 4 seasoning cubes
• salt
• 2 tablespoons ground dry crayfish

👨‍🍳 Instructions

1. 1Wash meat, place in a pot and season with salt, seasoning cubes and sliced onions. Cook until tender.
2. 2While the meat is cooking, wash beans, place in a pot, add enough water to cover the beans up to 2 inches. Set over medium-high heat.
3. 3Boil beans until soft, (Beans should still be whole but crushes when pressed). Drain and set aside both the beans and the liquid.
4. 4Wash rice, place in a pot, add enough water to cover the rice.
5. 5Boil rice until about halfway cooked. Drain into a sieve, rinse in cold water and set aside.
6. 6While rice and beans are cooking, grind onions, tomato, tatashe, shombo and scotch bonnet together.
7. 7Pour vegetable oil into a clean dry pot over medium heat.
8. 8When hot, fry the cooked meat. Drain in a plate.
9. 9Add sliced onions to the oil, fry until soft.
10. 10Add tomato paste, mix and fry for one minutes.
11. 11Pour in the pureed tomato, stir and fry until dry (oil is floating on top).
12. 12Crush and add seasoning cubes and crayfish.
13. 13Add some meat and beans stock, enough to be at the same level as the rice and beans when added. Stir, taste and add salt.
14. 14Cover and bring to a boil then stir in the rice and beans (The stock should be about the same level as the rice and beans, you can always add more as it drys).
15. 15Cover tightly and cook until very little water is remaining, stir and reduce heat to very low.
16. 16Cook until water has been absorbed.
17. 17Leave partially opened to dry out for about 5 minutes.
18. 18Stir and serve.