Jollof Rice
easy
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Ingredients
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2 cups parboiled rice (washed - wash the rice till water runs clear) | |
oil (vegetable or coconut) | |
1 red bell pepper | |
3 tomatoes | |
2 habanero peppers | |
2 medium red onions | |
1 tsp dried thyme | |
1 tsp curry powder | |
1/2 tsp salt | |
3 Tbsp tomato paste | |
2 bay leaves | |
2 Knorr or Maggie stock cubes | |
water or chicken stock | |
Foil to cover the pot lid |
Directions
1.
Blend tomatoes, red pepper, habanero peppers and 1 red onion in a food processor or blender, make sure that everything is blended well.
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2.
Chop the remaining red onion.
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3.
In a medium-sized pot, heat your oil on medium-high heat. Once the oil is heated, add the onions you set aside and fry just until they turn golden. Once the onions have turned golden in colour, add the tomato paste and fry for 2-3 minutes.
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4.
Add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 20 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
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5.
After 15 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.
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6.
Add the parboiled rice to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock, go ahead and do so. Add the bay leaves, cover the pot with foil and cook on medium to low heat for 15-30 minutes.
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7.
Do not worry if the bottom of the pot burns.This will give the rice its smokiness.
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