Page 12 - Autumn 2023 Recipe Book | University of Rochester

NKIRUKA S. MCGINNIS’
Nigerian Jollof Rice

SERVES: 4 PREP TIME: 15 min COOK TIME: 1 hr

INGREDIENTS: DIRECTIONS:

4 tbsp canola oil Blend tomatoes, red bell peppers, habanero peppers,
large red onions until consistency is smooth. Set aside.
1 tbsp butter Wash the rice thoroughly to remove excess starch.
Set aside.
14.5 oz canned tomato
In a medium -sized pot on medium heat, heat canola oil
2 red bell peppers and butter. Put in chopped onions and allow to fry for
about 5 minutes Pour in tomato paste and allow to fry
6 oz canned tomato paste about 10-15 minutes stirring frequently.

½ tsp cayenne pepper Add in your blended mixture, crayfish, Maggi or Knorr,
and black pepper cayenne and black pepper, bay leaves, curry powder,
garlic, and thyme. Mix and fry for about 30 minutes.
3 large whole red onions + Stir occasionally to avoid burning. Enjoy the aroma!
1 cup chopped red onion
Add chicken stock and salt. Mix and allow to cook for
1 tbsp Maggi or Knorr cubes an additional 10 minutes. Add in washed rice and a bit
of water. Reduce the heat to low. Cover pot. Cook rice
¼ cup blended crayfish on low heat for about 30 minutes.
(optional)

4 Habanero peppers (based
on how spicy you want it)

4 ½ cups long grain par
boiled rice

2 cups of chicken stock

1 tbsp salt
NKIRUKA S. MCGINNIS, PhD is the Executive Director
3 single bay leaves of Annual Giving Programs in University Advancement.

½ tbsp curry powder During this season of “thanks”, I am most grateful for
a wonderful family, and a wonderful place to work!
½ tsp garlic + onion powder

½ tsp thyme

¼ tsp ginger

12