Nigeria / Main
Jollof rice
Rice cooked in a thick sauce of tomato, pepper and onion. The sauce is reduced dark before the rice goes in.
Ingredients
- Long-grain rice, rinsed500 g
- Tomatoes600 g
- Red peppers2
- Onions2
- Scotch bonnet1
- Tomato paste3 tbsp
- Curry powder2 tsp
- Dried thyme1 tsp
- Bay leaves2
- Chicken stock600 ml
- Neutral oil100 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Blend the tomatoes, peppers, one onion and the scotch bonnet until smooth.
Fry the second onion in the oil until soft, add the tomato paste and cook five minutes, until it darkens.
Pour in the purée and reduce it for twenty-five minutes over medium heat, stirring. It darkens, thickens and the oil begins separating at the edges.
Add the curry powder, thyme, bay and stock, season and bring it to the boil.
Stir in the rinsed rice once, cover with foil and a lid, and cook on the lowest heat for twenty-five minutes. Do not lift the lid or stir.
Take it off and let it stand ten minutes. Fork it through from the bottom up, lifting the lower layer.
