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How to Make Jollof Rice

How to Make Jollof Rice

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Ingredients Method Notes

Ingredients
  

  • 3 cups of rice
  • 1 Medium onion
  • 2 red bell pepper
  • 5 large tomatoes
  • 3 scotch bonnet
  • 100 g tomato purée
  • Vegetable oil
  • Seasoning Cubes
  • Salt to taste
  • 1 teaspoon curry
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic
  • 1/4 teaspoon ginger
  • 2 cups Chicken broth

Method
 

  1. Blend the onions, bell peppers, fresh tomatoes, and scotch bonnet until smooth.
  2. Heat oil in a pot, then add the thinly sliced onions and garlic. Sauté for about 2 minutes, until the onions turn transparent and fragrant.
  3. Add the tomato paste and fry for 5 to 10 minutes. Then add the blended mixture and fry until it reduces and the raw, sour taste is gone.
  4. Add the salt, powdered peppers, curry, dried thyme, stock cubes, and bay leaves. Fry until the mixture is no longer raw and turns a dark crimson color — it should thicken, reduce in size, and the oil should float to the top. This takes about 10 to 15 minutes.
  5. Add the chicken broth or water, then stir in the washed rice. Cook over low heat with a tight lid until the rice is almost tender — about 25 minutes.
  6. Add the butter and the remaining onion slices. (Optional)
  7. Continue steaming the rice, covered, until tender. Give it a stir, then turn off the heat.
  8. Serve and enjoy!

Notes

  • To avoid mushy rice, it's essential to use parboiled rice.
  • When the tomato stew is done cooking, the oil will float to the top — a sign it's ready, with a rich dark red color and none of the raw, sharp taste left.
  • To help keep the steam inside the pot, cover the top with foil before putting the lid on.