The making of Igbo shrimp Jollof Rice
Ingredients
- 1 pound of shrimp, cooked, shelled, and deveined
- 2 or 3 fresh tomatoes, or 1 8-ounce can whole tomatoes
- 1 can tomato paste
- 1 onion, chopped
- 1 green pepper, chopped
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 3 Tablespoons peanut oil
- 1 cup white rice cooked in chicken broth according to directions on the package
Directions
- Heat the peanut oil in a large kettle.
- Add the tomato, peppers, onion, and cook for about 3 minutes until the onions and peppers are softened.
- Add the tomato paste, about 2 cups of water, and the red pepper flakes and black pepper. Simmer for about 15 minutes.
- While this is simmering, cook the rice in another pot according to package directions.
- Add the shrimp and simmer about 5 minutes longer.
- Combine the shrimp sauce with the rice, and pour mixture into an ovenproof dish and cover.
- Place in an oven set at 250° F . Bake until the liquid is absorbed completely.
Stir to loosen the rice grains and serve
