Sunday Rice

Hi Guys! Long time no post… my creative juices were drying up lol!

I couldn’t think of a better post for this beautiful Sunday afternoon… so today, we’ll be learning about the very special Sunday rice.

Honestly, I can’t say I know how this trend started, I doubt that it’s a cultural thing… It just so happens that on many Sundays after church, people in Nigeria eat rice. It can be white rice and stew or banga soup, jollof, fried, anyhow! All join!

In my family’s house, we tend to switch it up from time to time, this week, rice and stew, next week jollof, and so on…

My main focus today is rice and stew… I’ll be sharing my personal recipe with you– there’s really nothing extra special about it, honestly…

Here’s what you’ll need

For the Rice

  1. Rice (whatever type you prefer)
  2. Salt (to taste)
  3. Thyme (optional)
  4. Oil (optional)

For the Stew

  1. Roma tomatoes (number varies based on the amount of stew you’re making)
  2. Red onion (half of a large one)
  3. Habanero peppers (varies by tolerance)
  4. Red bell pepper/ tatashe
  5. Tomato paste (half a tin normally, one for large qty)
  6. Cooking oil
  7. Protein (beef, chicken, goat, lamb, fish, whatever you want)
  8. Spices (salt, bullion cubes, thyme are essential… I add ginger powder, adobo seasoning, and curry for extra flavor)

Here’s how you make it:

I’m not gonna go in depth about boiling the rice… it’s very easy! Just pour washed rice into a pot of water. (If you are making 2 cups of rice, boil 2.5 cups of water.) Pour in the seasonings and allow to cook. Remember not to stir the rice until it’s fully cooked.


Heat up 1/4 cup of cooking oil in a pot

Blend the tomatoes, bell pepper, habanero peppers, and onions into a puree


Pour the puree into the heated oil, cover the pot, and allow to cook for about 25 minutes stirring at intervals.

While the puree is cooking, prepare your proteins. I used beef and chicken. Wash the beef and chicken. Put it in a pot with a little water, season it and allow it cook for about 15 minutes

The tomatoes should begin to lose water and thicken at this point. Once it is almost like a paste, add the tomato paste and allow to cook for another 5 minutes.

Add the spices of your choice, and pour in the stock from the chicken and beef. Allow this to cook for 3-5 more minutes. It should look like this:


Carefully drop in the chicken and beef so it doesn’t splash on you. Cover the stew. Set the stove to low heat and allow it sit for 10 minutes. The stew is ready!

Serve with a side of your choice. I recommend fried plantains, bananas, moi-moi, or salad.



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