Nigerian Beef Jollof Rice
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 60 min · Beef · gluten-free, dairy-free
604 cal
28g protein
78g carbs
20g fat
per serving · estimated
Ingredients
- 1 cup long-grain parboiled rice
- 1/4 lb beef stew chunks
- 1 can (28 oz) canned plum tomatoes
- 1 red bell pepper
- 1 yellow onion
- 1 Scotch bonnet pepper
- 1 tbsp tomato paste
- 1/4 tbsp curry powder
- 1/4 tsp dried thyme
- 1/4 cup vegetable oil
Method (tap to check — screen stays awake)
- Simmer beef with one chopped onion, salt, and curry powder in 3 cups water 25 minutes; reserve the beef and stock.
- Blend tomatoes, bell peppers, Scotch bonnet, and remaining onion into a smooth base.
- Fry tomato paste in oil over medium 3 minutes, then add the blended base and cook down 12 minutes until thick and jammy.
- Stir in thyme and 2 cups of the reserved beef stock, then add the rinsed rice.
- Cover tightly, reduce to low, and steam 25 minutes without stirring until the rice is tender and slightly smoky at the bottom.
- Fold in the beef, fluff gently, and rest 5 minutes before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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