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[DEMO] Nigerian Jollof Rice
Ingredients
For the pepper base
- 400 g chopped tomatoes, fresh or tinned
- 2 red bell peppers, deseeded
- 1 scotch bonnet pepper, or to taste
- 2 medium onions, one roughly chopped, one sliced
For the rice
- 3 tbsp vegetable oil
- 2 tbsp tomato purée
- 2 tsp curry powder
- 1 tsp dried thyme
- 2 bay leaves
- 2 tsp salt, or to taste
- 400 g long-grain parboiled rice, rinsed until the water runs clear
- 500 ml chicken or vegetable stock, hot
Equipment
- Heavy-based pot with a tight lid
- Blender
- Foil
Instructions
- Make the base
- Blend the tomatoes, bell peppers, scotch bonnet and the chopped onion until smooth.
- Pour the blend into a pan and simmer over medium heat for about 20 minutes, until reduced by roughly a third.
- Cook the rice
- Heat the oil in a heavy pot over medium heat and fry the sliced onion for 5 minutes until soft.
- Stir in the tomato purée and fry for 3 to 4 minutes until it darkens.
- Add the reduced pepper blend, curry powder, thyme, bay leaves and salt. Cook for 10 to 15 minutes, until the oil rises to the surface.
- Add the rinsed rice and hot stock. Stir once, then cover with foil under a tight lid.
- Cook on the lowest heat for 30 minutes without lifting the lid, then rest for 10 minutes. Fluff with a fork and serve.
Preparation and cooking notes
- Rinsing the rice well helps keep the grains separate.
- The base should be thick; too much liquid gives soft, sticky rice.
Substitutions
- Tinned tomatoes can replace fresh ones.
- Use vegetable stock to make the dish vegetarian.
Serving suggestions
- Serve with fried plantain, salad or grilled fish or chicken.
Storage and reheating
- Cool quickly and refrigerate within two hours. Reheat until steaming hot throughout.
Tips and common mistakes
- Lifting the lid too often lets steam escape and can leave the rice uneven.
- Add the scotch bonnet gradually if you are unsure about the heat.
