Recipe: Perfect Jollof rice with fried egg

Jollof rice with fried egg. Jollof rice is a very common dish prepared in many African countries and each recipe differs depending on the nation. I specifically prepare the Nigerian party jollof rice which I still feel is one of the best recipes out there (not being biased, just stating facts LOL). Hi guys if you would like me to show you how to make Jollof rice please give me a thumbs up and I'll be happy to do that for you.

This is another variation of jollof rice, with less calories. You can also finish cooking the chicken either on the. Nigerian Jollof Rice or Jellof rice is a rich and incredibly tasty west African one-pot Meal. You can cook Jollof rice with fried egg using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Jollof rice with fried egg

1. It's 2 cups of rice.
2. It's of Pepper.
3. Prepare of Cubes.
4. You need of Oil.
5. Prepare of Scottish bonnets.
6. Prepare of Curry.
7. You need of Thymes.
8. You need of Onion.

It is a very versatile dish, and it is usually made from. Jollof rice is one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast. Jollof rice is a spicy African rice dish that cooks in one pan, uses lots of veg and can be a veggie main or a side to some simply baked chicken. Fry the plantain for a few minutes on each side until golden and tender.

Jollof rice with fried egg instructions

1. Wash the rice with hot water to reduce the starch.
2. Put oil in a pot fried with onion and grated pepper add water.
3. When the water is boiling add the washed rice cubes curry thymes and ginger powder. Allow it to cooked then serve with fried egg..

Spoon the jollof rice onto warmed plates and add the plantain on the side. The great Nigerian Jollof Rice made complete with fried chicken. Jollof Rice is a kind of West African pilaf or paella. It is perhaps the most known African dish. It is basically rice cooked in some sort of tomato sauce with a variety of spices mostly served with some form of protein: meat, chicken, or fish.