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Smoky Jollof Rice
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
- 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.