| Prep: 20 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 540 | 18g | 4g | 75g |
| sugars | fibre | protein | salt |
| 8g | 6g | 38g | 0.8g |
Why I Love Nigerian Fish and Vegetable Jollof Rice
My fascination for the globally beloved Nigerian dish, Fish and Vegetable Jollof Rice, began when I first tasted it at a food festival. The symphony of flavors, from the succulent white fish to the tangy peppers and the comforting rice, harmonize with each other beautifully. It’s as if each element of the dish tells a unique story, all combining to form an exquisite culinary narrative. The dish unifies distinct ingredients in a recipe that transcends borders, while also resonating with the comfort of the familiar food of my Southern roots.
A Dish That Celebrates Unity
The Fish and Vegetable Jollof Rice seamlessly fuses diverse ingredients, much like the Nigerian culture from which it hails. It reminds me of the coastal seafood dishes that I adore, and I enjoy discovering the subtle melody in the blend of flavors. As a fan of renowned Nigerian chef Chef Fregz, I can see his influence in this recipe; the harmony of flavors, the vibrant colors, and the soulful cooking approach.
This Dish Pairs Well With…
For a holistic Nigerian culinary experience, you can pair this dish with some appetizing Nigerian Fried Plantains or a refreshing Chapman Drink. I’ve found that the Fish and Vegetable Jollof Rice also pairs beautifully with a simple cucumber and tomato salad, offering an appealing contrast of cool, crisp textures against the warmth and the spice of the Jollof Rice.
So here’s to recipes that bring the world closer together, one dish at a time. May the Fish and Vegetable Jollof Rice inspire you as it has inspired me, and may you savor each bite as a testament to the universal joy of good food.
What You’ll Need
- 2 lbs of basmati rice
- 2 lbs of any white fish fillets
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large onion
- 2 cloves of garlic
- 2 Scotch bonnet peppers
- 4 cups of mixed vegetables (carrots, peas, corn)
- 1 cup of chopped tomatoes
- 1/2 cup of tomato paste
- 4 Knorr chicken cubes
- 1 teaspoon of thyme
- 1 teaspoon of curry powder
- 1 teaspoon of paprika
- 1 cup of vegetable oil
- 4 cups of chicken broth
- 2 bay leaves
- Salt to taste
- Chopped fresh parsley for garnish
Method
Step One
Start by washing the rice until the water becomes clear, then leave it to drain. Marinate the fish fillets with salt and half of the paprika, thyme and curry powder. Set aside.
Step Two
Heat up the vegetable oil in a large pot. Add the chopped onions and garlic until they become golden brown. Add the chopped bell peppers, scotch bonnet peppers, and mixed vegetables. Stir-fry these for about 5 minutes.
Step Three
Add the tomato paste, chopped tomatoes, the rest of the paprika, thyme and curry, salt and the Knorr cubes. Cook this mixture for about 10 minutes until it forms a thick sauce.
Step Four
In a separate pan, heat up some oil and fry the marinated fish fillets until they become golden brown on both sides. Set the fillets aside.
Step Five
Add the drained rice to the pot with the sauce, stir well to coat all the grains with sauce. Add the chicken broth and bay leaves. Cover the pot and allow the rice to cook for 15-20 minutes on low heat.
Step Six
Remove the bay leaves, fluff the rice with a fork then gently mix in the fried fish fillets to avoid breaking them.
Step Seven
Serve the Fish and Vegetable Jollof Rice with a sprinkle of chopped fresh parsley for garnish. Enjoy your meal!
