Jollof Rice
A beloved West African one-pot rice dish cooked in a rich, smoky tomato and pepper sauce. Every family has their own version, but the hallmark is perfectly seasoned, slightly smoky grains.
Ingredients
- 3 cups long-grain parboiled rice
- 6 large Roma tomatoes, blended
- 3 red bell peppers, blended
- 2 scotch bonnet peppers
- 1 large onion, diced
- 1/3 cup tomato paste
- 1/3 cup vegetable oil
- 2 tsp curry powder
- 1 tsp thyme
- 2 bay leaves
- 3 cups chicken stock
- Salt to taste
Instructions
- 1
Rinse and parboil the rice for 5 minutes, then drain and set aside.
- 2
Blend tomatoes, red bell peppers, and scotch bonnet peppers until smooth.
- 3
Heat oil in a large pot, sauté onions until golden, then add tomato paste and fry for 2 minutes.
- 4
Pour in the blended pepper-tomato mix and cook on medium heat for 30 minutes, stirring occasionally, until the sauce reduces and oil floats on top.
- 5
Season with curry powder, thyme, bay leaves, and salt. Add chicken stock and bring to a boil.
- 6
Add the parboiled rice, stir well, cover tightly with foil and a lid, and cook on low heat for 30 minutes.
- 7
Fluff with a fork and serve with fried plantains and grilled chicken.