Discover a recipe for jollof rice rich in tomatoes, made with delicious herbs and spices. It can be served with chicken and a little salad.
- FOR THE JOLLOF RICE PURÉE:
- 1 Medium red bell pepper, seeded and cut into large chunks
- ½ Medium white onion, chopped
- 400 grams chopped tomatoes
- 4 cloves Garlic
- 2 Scotch Bonnet peppers, seeded
- 60 milliliters Water
- 2 tablespoons Sunflower Oil, For Frying The Mash
- FOR THE JOLLOF RICE:
- 118 milliliters Sunflower oil
- 2 Medium white onions, diced
- 4 cloves minced garlic
- 1 tbsp Tomato Paste
- 1 teaspoon Curry powder
- 3 blocks Maggie Seasoning
- 675 grams Basmati rice or long grain rice
- 5 strands Fresh thyme
- 2 bay leaves
- 475 milliliters Chicken Or Vegetable Broth
- Salt and pepper to taste
For the jollof rice puree:
Mix the ingredients for the jollof rice puree, except the oil. After blending, you should have about 4 cups of puree.
Heat sunflower oil in a medium saucepan over medium-high heat. Add the mash. Bring the sauce to a boil before reducing the heat to medium. Cover and simmer for 15 to 20 minutes or until the sauce has reduced by a third of its original volume.
For the jollof rice:
Heat the sunflower oil in a large saucepan over medium heat. When the oil is hot, add the onion and garlic and cook for 1 minute. Add tomato paste, curry powder and Maggie’s cubes, stirring regularly until curry powder is fragrant and tomato paste is dark in color.
Stir in the puree and bring to a boil over medium heat. Add rice, thyme and bay leaves. Add broth and stir. Reduce heat to low and cover with foil and a lid. Allow the rice to steam over low heat for 35 minutes.
Remove the pan from the heat and let sit for 15 minutes with the foil and lid still in place. Remove foil and lid and stir rice with fork. Taste and adjust seasoning if necessary.