Cooking has always been a special part of my life. It’s more than just preparing a meal; it’s about creating memories, sharing love, and bringing people together. I grew up in a home where the kitchen was always filled with rich flavors and the warmth of family. For me, cooking is a form of self-expression, much like my art. It’s where I can pour my heart into something that nourishes both body and soul.
One of my favorite dishes to make is Nigerian Jollof Rice. It’s a dish that reminds me of home, of gatherings filled with laughter, and of those simple moments that bring the most joy. Sharing this recipe with you is a way of opening my heart and inviting you to experience a taste of my culture, my memories, and the love I pour into everything I do. I hope it brings a little bit of warmth and connection to your table, just as it has to mine.
Ingredients:
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 large onion (chopped)
- 3-4 red bell pepper (blended with tomatoes, onion and habanero pepper)
- 1/2 can of tomato paste
- 1 cup lamb broth (or chicken broth)
- 2 teaspoons curry powder
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon chilli flakes pepper (optional)
- 1 tablespoon paprika
- Salt to taste
- 1-2 cups water (for cooking rice)
- 1 teaspoon butter
Instructions:
- Prep the rice: Wash the rice under cold water until the water runs clear, then set aside.
- Cook the base: Heat the oil in a large pot over medium heat. Add the chopped onions and cook until soft. Add the blended red bell pepper and tomato paste (or fresh tomatoes). Stir and cook for about 10 minutes, until the tomato mixture thickens and the oil separates.
- Season the stew: Add the curry powder, thyme, bay leaf, chilli flakes pepper, paprika, and salt. Stir to combine.
- Add liquid: Pour in the lamb broth (or chicken broth) and bring the stew to a simmer. Add 1 cup of water and let it cook for 5 minutes.
- Cook the rice: Add the washed rice to the pot and mix well with the tomato sauce. Pour in enough water to cover the rice (about 1-2 cups, depending on your rice). Stir, cover the pot, and cook on low heat for 20-30 minutes, checking occasionally and adding more water if necessary.
- Optional add-ins: Add one teaspoon of butter and let it simmer.
- Fluff and serve: Once the rice is cooked and tender, fluff it with a fork and serve!
Grilled Stir-Fry Lamb Chops
Ingredients:
- 8 lamb chops
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon curry
- 1 tablespoon soy sauce
- 1 tablespoon honey (optional for sweetness)
- 1 teaspoon ground cumin (optional for added depth)
- Salt and pepper, to taste
- 1/2 cup chicken (or lamb) broth
- 1 small bell pepper
- 1 medium onion, thinly sliced
- 1 tablespoon soy sauce (for stir-fry sauce)
Instructions:
- Prepare the Lamb Chops: In a small bowl, mix olive oil, minced garlic, rosemary, thyme, curry, soy sauce, honey, cumin (optional), salt, and pepper. Rub this marinade onto the lamb chops, making sure to coat both sides. Allow the lamb chops to marinate for at least 30 minutes, or up to 1 hour.
- Grill the Lamb Chops: Preheat your grill to medium-high heat (about 400°F or 200°C). Grill the lamb chops for about 3-4 minutes per side for medium-rare, or 5-6 minutes for medium, depending on thickness. Once done, remove from the grill and let them rest for a few minutes.
- Stir-Fry the Vegetables: In a large skillet or wok, heat the olive oil over medium-high heat. Add the bell pepper (or mixed pepper), onion. Stir-fry the vegetables for about 3-4 minutes, until they begin to soften but are still crisp.
- Add the Lamb: Add the grilled lamb chops into the skillet with the vegetables. Pour in the chicken broth and soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld together and the broth to reduce slightly. If you like a bit of sweetness, add a little extra honey or a splash of soy sauce.
- Serve: Remove from heat and sprinkle chopped parsley on top (optional). Serve your grilled stir-fry lamb chops with jollof rice.
Enjoy your delicious Nigerian Jollof rice and stir-fry lamb chops! It can be served with sides like salad or fried plantains.
