West African Jollof Rice
The legendary West African party rice — long-grain rice cooked in a bold tomato-pepper base until every grain is deeply flavoured and the bottom is smoky and slightly crispy.
1h 5m
6 people
- / 5.0
Uploaded by
halalme
🥘 Ingredients
500 g long-grain rice
4 large ripe tomatoes
2 red bell peppers
1 scotch bonnet pepper
2 medium onions
500 ml chicken stock
2 tbsp tomato paste
1 tsp dried thyme
👨🍳 Instructions
Blend tomatoes, red peppers, onion and scotch bonnet (deseed for less heat) into a smooth purée.
Heat oil in a heavy pot and fry half a sliced onion until golden. Add tomato paste and cook 2 minutes.
Add the blended pepper mixture. Cook on medium-high heat, stirring often, for 20 minutes until the raw smell is gone and the sauce has darkened and thickened.
Pour in chicken stock, add thyme, bay leaves, curry powder and season well. Bring to a boil.
Stir in washed long-grain rice. Mix once, then reduce heat to very low. Cover tightly with foil then the lid.
Cook for 30 minutes without lifting the lid. Remove foil, stir gently from the bottom, re-cover and cook 10 more minutes until rice is tender.
Serve with fried plantain and grilled chicken.
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