Skillet Nigerian Jollof rice & Meatballs combo
The skillet makes a difference, straight from stove top to oven. Take walk and in no time this delicious dish is ready for you and your beautiful family.
Basmati rice or any long grain parboiled rice.
washed thoroughly and drained
diluted with ¼ cup of water.
400ml coconut milk
of water or meat stock
Salt / bouillon cubes to taste.
sticks of spring onions chopped
Preheat oven to 350ºF /180ºC
Heat up oil in a 10/12 in skillet, sauté onions and garlic till onions is translucent.
Stir in the diluted tomato paste add the bouillon powder or cubes, curry and thyme, then stir fry for 2 minutes.
Pour the meat stock and coconut milk in to the skillet. Stir and turn off heat.
Taste for seasoning and adjust accordingly. (It should taste slightly salty at this point. But don’t worry the rice will absorb some salt and balance it out.)
Stir in the rice. Cover tightly with aluminum foil.
Transfer to the lower rack of oven and bake for 30 - 45 mins or until all the liquid is absorbed.
Allow to stand in oven for another 5 mins, then bring out, sprinkle the chopped spring onions then use a fork and fluff the rice.