A fragrant, tomato-based one-pot rice dish seasoned with local spices, vegetables, and tender lamb, representing Niger's take on the beloved West African classic.
Ingredients
3 cups long-grain rice
500g lamb, cubed
4 large tomatoes, blended
2 red bell peppers, blended
2 onions, chopped
3 tbsp vegetable oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 Maggi cubes
1 tsp curry powder
1 tsp thyme
Salt to taste
3 cups water or stock
Instructions
1Season lamb with salt, garlic, and ginger. Brown in oil in a heavy pot for 8 minutes.
2Add chopped onions and fry until golden. Pour in blended tomatoes and peppers.
3Cook sauce on medium heat for 20 minutes until oil separates and sauce thickens.
4Add Maggi cubes, curry powder, and thyme. Stir well.
5Wash rice and add to the pot with water. Stir once, cover tightly, and cook on low heat for 25 minutes.
6Do not lift the lid during cooking. Fluff with a fork when done and serve.
Did You Know?
In Niger, jollof rice is called "riz au gras" (fatty rice) and is the centerpiece of every naming ceremony and wedding feast.