The one lovely cuisine you should make this Easter Holiday is the delicious Nigerian Jollof Rice. This goes well with the barbecue chicken salad.

Steps:
Ingredients7 medium sized red tomatoes, roughly chopped1 red bell pepper, roughly chopped2 medium sized onions, roughly chopped, set aside1 medium sized ginger4 garlic bulb4 scotch bonnet peppers1/4 cup of groundnut oil3 tbsp tomato paste2 cups of parboiled riceChicken stock1 tsp salt to taste1/2 tsp curry powder1/2 tsp thyme1 tsp All purpose seasoning1 Chicken seasoning cubeHandful of Green peas (optional)

Instructions

Smoothly blend your tomatoes, red pepper, scotch bonnet peppers, garlic, ginger and onions.

In a medium sized pot, heat your oil on medium-high heat.

Add the onions you set aside and fry just until they turn golden brown.

Add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture, fry the mixture with the onions and tomato paste for about 20 minutes. Make sure you stir consistently so that the tomato mixture does not burn.

After 20 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the chicken stock cube). Add water enough to cook the rice continue to boil for another 10 minutes

.Add the parboiled rice to the pot. Mix it very well with the tomato stew. Cover the pot, and cook on medium to low heat for 15-30 minutes.

When the liquid has completely dried up, sprinkle some chopped onions and green peas. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be served with Chicken.