Long, slender basmati grains steamed loose and fluffy, then served with the deep red Nigerian stew that every home cook builds from blended tomato, red pepper and onion, cooked down slowly in oil until it darkens and turns glossy. Seafood goes into the pot and takes on all of it.
The stew carries a proper medium warmth rather than a mild one, and the plain rice underneath keeps everything in balance. Add dodo or a boiled egg if you like a fuller plate.
Prices are in RWF. Order online from Jollof Bistro for delivery in Kigali, collect it in Remera, or come and eat with us.
