Let’s get experimental! Malt drinks are popular across Nigeria, often paired with savoury meals such as Jollof rice, moin moin and more. Attend any Nigerian party or large gathering and malt is highly likely to be served there.
Here we have the classic Jollof but with more intensity and richness thanks to a concentrated broth of malt and blended pepper. Words cannot describe how delicious it is, so I hope you try it for yourself and see!
Ingredients
1/2 red onion, sliced into rounds
4 tbsp oil
1 red bell pepper
2 medium tomatoes
1 scotch bonnet
1/2 cup water
1 cup malt drink
4 tightly packed cups parboiled (pre-cooked) rice
1 tbsp dried thyme
1 tbsp curry powder
Salt to taste
Method
1. Slice the red onions into thin rings and set aside.
2. Blend pepper, tomatoes and scotch bonnet with half a cup water until smooth.
3. Heat the oil in a pot, add the blended mixture and malt drink. Add the thyme, curry and salt. Cook over high heat, partially covered, for 10 minutes until the sauce thickens slightly.
4. Add the rice, mix well and lay the sliced red onions on top. Cover and simmer over low heat for 25 minutes. Mix well towards the end of the cooking time to combine all the ingredients.
5. Serve hot with sides of your choice such as plantain, salad and mushrooms (see next post for my malt battered mushroom recipe!)
