This article was co-authored by Hema Agwu. Hema Agwu, known as “The Suya Guy,” is a Nigerian Chef and the Co-Founder of Brooklyn Suya. A self-taught chef, he specializes in creating the perfect suya, a traditional Nigerian spice blend. Chef Agwu expanded his palette with flavors from Morocco, Eritrea, and the U.S. Over his career, he’s been featured in several publications and on The Cooking Channel’s The Spice of Life.
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Are you looking to expand your culinary horizons? Jollof rice, a spicy and traditional dish of West African origin, is a great place to start. Although it's prepared differently in various countries, we'll walk you through the best way to make a Nigerian version of this classic dish. Before you know it, your jollof rice will be ready to serve and share with friends.
Ingredients
- 2 cups of rice
- 1 onion
- 1 red bell pepper / tatashe
- 500ml chopped tomatoes
- 100g tomato purée
- 2 scotch bonnet
- 100ml vegetable oil
- Maggi
- Salt to taste
- 1 teaspoon curry
- 1 teaspoon thyme
- 1/2 teaspoon garlic
- 1/4 teaspoon ginger
- 2 cups water or stock
Steps
Expert Q&A
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QuestionWhat is the secret to making jollof rice?
Hema AgwuHema Agwu, known as “The Suya Guy,” is a Nigerian Chef and the Co-Founder of Brooklyn Suya. A self-taught chef, he specializes in creating the perfect suya, a traditional Nigerian spice blend. Chef Agwu expanded his palette with flavors from Morocco, Eritrea, and the U.S. Over his career, he’s been featured in several publications and on The Cooking Channel’s The Spice of Life.
Nigerian ChefYou need to use a special pot that can burn a little bit on the bottom. You want your dish to have a smoky flavor, and that comes from the burning at the bottom of the pot. -
QuestionWhat is Scotch bonnet?
Community AnswerScotch bonnet is a type of Caribbean pepper. They are hot so, take caution! -
QuestionHow do I make fried rice?
Community AnswerCheck out the article on How to Make Fried Rice.
Warnings
- Use caution not to overcook the rice.⧼thumbs_response⧽
Things You'll Need
- A large pot with a lid, preferably non-stick
- A blender, or a mortar and a pestle, or a big rock and a flat surface
- A large spoon
- A cooker
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Expert Interview
References
- Source of major rewrite & revision: www.thelmzkitchen.co.uk
About This Article
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