Serves 6–8 people
Authentic Nigerian
Jollof Rice
The ultimate West African party staple, known for its smoky flavour and vibrant red colour.
Ingredients
Fresh produce and staples.
Rice & Paste
4 cups of Rice and 3 tablespoons of Tomato paste.
Fresh Veggies
6 large tomatoes, 3 red bell peppers (tatashe), and 3–4 scotch bonnet peppers.
Onions & Oil
2 medium onions and 250ml of vegetable oil.
Seasoning
The secret to the flavour.
Herbs
2 teaspoons each of curry powder and dried thyme, plus 2–3 bay leaves.
Finishing Touches
3–4 teaspoons of salt and 2 tablespoons of butter (optional).
Interactive Method
Wash the rice thoroughly and parboil for 10 minutes. Meanwhile, blend your fresh tomatoes, peppers, and one onion into a smooth paste.
Heat your vegetable oil and fry sliced onions for 2 minutes. Add the tomato paste and fry for another 4 minutes until it loses its tartness.
Pour in the blended tomato mix and cook for 7 minutes. Stir in your curry, thyme, bay leaves, salt, and meat stock for that rich, aromatic flavour base.
Add the parboiled rice to the pot. Pour in just enough water to cover the rice and stir gently to ensure everything is well combined.
Cover tightly and cook on low heat for 20–30 minutes. Once the water is absorbed, add a knob of butter for extra shine and serve hot!