What you’d need
- Left-over stew (of course)
- 1 or 2 cups of rice watched and strained (depending on amount of stew)
- Oil (You’d be needing just little)
- 2 cups vegetable or chicken broth. You can skip this and use water if your stew base is rich and has adequate flavor
- Diced onions (optional)
- Diced Carrots (optional)
- Green Peas (optional)
- Salt (to taste)
- 2 stock cubes
- Ground pepper
- Wash and par-boil the rice with adequate water. Set aside when done.
- Heat oil (about 1 tablespoon) in a medium sized pan, lightly saute diced onions and add leftover stew.
- Add onions, seasonings, pepper and salt. Mix all together and let it simmer for about 3 minutes.
- Add 2 cups of broth or water. Cover and bring to a boil. Let it boil for few more minutes.
- Add drained par-boiled rice. Do not stir so the rice won’t burn.
- Reduce heat to low and allow to cook for another 5-10 minutes.
- Add your diced carrots and green peas just before the water dries off totally.
- Stir gently and cover to cook through.
Your Jollof rice is ready! Serve with fried plantain, salad, or moi moi. Stepping it down with a cold drink won’t be a bad idea too.