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Smoky Jollof Rice

Name: Smoky Jollof Rice
Total time: 1h 15m
Yield: 6 servings
Cuisine: Nigeria
Ingredients: 3 cups long-grain parboiled rice; 6 ripe tomatoes, blended; 2 red bell peppers, blended; 2 scotch bonnets (to taste); 1 large onion, blended + 1 sliced; 1/2 cup vegetable oil; 3 tbsp tomato paste; 2 bay leaves, 1 tsp thyme, 1 tsp curry powder; 3 cups chicken or vegetable stock; Salt to taste

The pride of West Africa — long-grain rice slow-cooked in a deeply spiced tomato-pepper base until each grain glows red.

1h 15m 6 servings Medium

Ingredients

• 3 cups long-grain parboiled rice
• 6 ripe tomatoes, blended
• 2 red bell peppers, blended
• 2 scotch bonnets (to taste)
• 1 large onion, blended + 1 sliced
• 1/2 cup vegetable oil
• 3 tbsp tomato paste
• 2 bay leaves, 1 tsp thyme, 1 tsp curry powder
• 3 cups chicken or vegetable stock
• Salt to taste

Method

Step 1 of 617%

Blend tomatoes, peppers, scotch bonnets and one onion. Reduce in a dry pot for 10 minutes to thicken.

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1
Blend tomatoes, peppers, scotch bonnets and one onion. Reduce in a dry pot for 10 minutes to thicken.
2
Heat oil in a heavy pot, sauté sliced onion until golden, add tomato paste and fry 3 minutes.
3
Pour in the reduced pepper mix, add bay leaves, thyme, curry and salt. Simmer 15 minutes until oil rises.
4
Rinse rice well, stir into the sauce with stock. Liquid should just cover the rice.
5
Cover with foil then lid, cook on low 30 minutes. Do not stir until last 5 minutes.
6
For party-style smoke, let the bottom char slightly the final 5 minutes. Fluff and serve.