West African
Jollof rice
Smoky, tomato-rich party rice cooked in a pepper base. A West African favourite for gatherings and Sunday lunch.
Prep 20 mins · Cook 50 mins · Serves 4
Ingredients
- Long grain parboiled rice500 g
- Scotch bonnet peppers2
- Tomato purée2 tbsp
- Tomatoes600 g
- Red bell peppers2
- Onions2
- Vegetable oil4 tbsp
- Seasoning cubes2
- Curry powder1 tsp
- Dried thyme (optional)1 tsp
- Bay leaves (optional)2
Method
- Blend the bell peppers, scotch bonnets, one onion and the tomatoes into a smooth base.
- Fry the other onion, sliced, in the oil until soft. Stir in the tomato purée and fry for 2 minutes.
- Add the blended base and cook on a medium heat for 20 to 25 minutes until it thickens and the oil rises to the top.
- Season with the cubes, curry, thyme and bay leaves.
- Stir in the washed rice and add stock or water just to its level. Cover tightly with foil and the lid.
- Cook on a low heat for 25 to 30 minutes, stirring once, until the rice is tender. Let the bottom catch slightly for the smoky party flavour.