Page 10 - 2022 Recipes | University of Rochester

Nkiruka S. McGinnis’
Nigerian Jollof Rice

NUMBER OF SERVINGS: 4 PREP TIME: 15 minutes COOK TIME: 1 hour

INGREDIENTS:
4 tbsp canola oil
1 tbsp butter
14.5 oz canned tomato
2 red bell peppers
6 oz canned tomato paste
½ tsp cayenne pepper and black pepper
3 large whole red onions
1 cup chopped red onion
1 tbsp Maggi or Knorr cubes
¼ blended crayfish (optional)
4 Habanero peppers (based on how spicy you want it)
4 ½ cups long grain parboiled rice
2 cups of chicken stock
1 tbsp salt
3 single bay leaves
½ tbsp curry powder
½ tsp garlic and onion powder
½ tsp thyme
¼ tsp ginger

DIRECTIONS:
Blend tomatoes, red bell peppers, habanero peppers, large red onions until consistency
is smooth. Set aside. Wash the rice thoroughly to remove excess starch. Set aside. In a
medium -sized pot on medium heat, heat canola oil and butter. Put in chopped onions and
allow to fry for about 5 minutes Pour in tomato paste and allow to fry about 10-15 minutes
stirring frequently. Add in your blended mixture, crayfish, Maggi or Knorr, cayenne and black
pepper, bay leaves, curry powder, garlic, and thyme. Mix and fry for about 30 minutes. Stir
occasionally to avoid burning. Enjoy the aroma! Add chicken stock and salt. Mix and allow to
cook for an additional 10 minutes. Add in washed rice and a bit of water. Reduce the heat to
low. Cover pot. Cook rice on low heat for about 30 minutes.

NKIRUKA S. MCGINNIS, PHD is the Executive Director of Annual Giving Programs in
University Advancement.

During this season of “thanks”, I am most grateful for a wonderful family, and a wonderful
place to work!