How to prepare Nigerian white rice and stew for Christmas

Cooking white rice is as easy as boiling eggs for breakfast. It is usually cooked plain with no added ingredients. Some people add salt but this is optional. This procedure applies to the long grain white rice.

Ingredients:....
Long grain parboiled white rice Salt (Optional)
Cooking Directions
1. Parboil the rice using the method detailed in How to Parboil Rice for Cooking White Rice . You may want to parboil it for much longer depending on personal preference.
2. Pour the rice in a sieve to drain out the hot water.
3. Dip in cold water, then wash and drain.
4. Meanwhile set some water to boil in a pot big enough to accommodate the rice bearing in mind that the rice will rise some more. The extent of rising depends on the type of rice and for how long it was parboiled.
5. Add the parboiled rice and salt (optional). Check to see that the water level is just about the same as the rice.
6. Cook till the water is just about drying up. Check that the rice is done. If not, add more water and keep cooking.
7. Keep checking till the rice is done. Leave to dry completely. This is usually confirmed by a ticking sound coming from the pot.

Ingredients and PREPARATION METHOD
1.5 kg Fresh Tomatoes or Tinned Tomato Puree,
100 g Canned Tomato paste,
1 litre Vegetable Oil,
500 g Beef,
2 or 3 onoin bulbs,
5 Habanero Pepper (atarodo),
2 Knorr Stock Cubes
1 Tbsp. (15 ml) of Thyme and curry, Salt to Taste
1. Wash and cut the meat into bite-sized cubes Place in a pot and add water, thyme, curry, one Knorr Stock Cube and salt to taste. Cook the meat until done and then fry/grill the chunks, set aside and reserve the beef stock.
2. Open up the canned tomato paste, scoop the contents into a bowl and dilute with a little water and set aside.
3. Grind the tomatoes, peppers and onions.
4. Pour the ground tomato mix into a pot and leave to boil until the consistency is thicker and the excess water has dried up.
5. Heat up the vegetable oil and, add some onions. Add the dried up tomatoes and the diluted tomato puree and fry for about 25 minutes or until the tomato loses its sour taste. Stir continuously to prevent burning at the bottom.
6. Add the beef stock and cook for 10 minutes. Serve with baby potatoes, mash and rice.