WHAT I ATE IN NIGERIA | NIGERIAN FOOD

Rinse the rice under cold water until the water runs clear and set aside.

Blend tomatoes, bell peppers, onion, garlic, and ginger into a smooth paste.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add the blended tomato mixture to the pot and cook until thickened, about 10-15 minutes.

Stir in thyme, bay leaves, curry powder, salt, and black pepper, cooking for another 2-3 minutes.

Add the broth and bring the mixture to a boil.

Stir in the rinsed rice, ensuring it is evenly distributed.

Reduce heat to low, cover the pot, and simmer for about 20-25 minutes until the rice is cooked and liquid is absorbed.

Add carrots and peas, stirring gently to combine.

Cover and cook for an additional 5-10 minutes until vegetables are tender.

Remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork before serving.

Garnish with sliced scotch bonnet pepper for added heat if desired.

Equipment Needed

Dietary