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Jollof Rice
By Andy · andy-cooks.com
Serves 4
1 hr 25 min
A West African one-pot rice dish with a deeply reduced tomato and pepper base, finished with spices and simmered until tender.
| prepWash rice in cold water and drain well | ||||||
| 4 tomatoes, roughly chopped | Blend tomatoes, capsicum, onion, garlic, ginger & chillies | Pour in blended mixture, simmer 35–40 min until oil splits | Stir in rice, curry powder, thyme, bay leaves & paprika | Pour in stock & water, bring to simmer | Cover, cook on low 35 min until rice is tender | Remove bay leaves & serve |
| 3 red capsicum, roughly chopped | ||||||
| 1 red onion, roughly chopped | ||||||
| 5 cloves garlic, smashed and peeled | ||||||
| 1 thumb-size piece fresh ginger, peeled and chopped | ||||||
| 2 Scotch bonnet chillies, halved and stems discarded | ||||||
| 100 ml / 3.4 fl oz peanut oil (or other neutral oil) | Heat oil, cook sliced onion 2 min, add tomato paste 2 min | |||||
| 1 red onion, thinly sliced | ||||||
| 3 tbsp tomato paste | ||||||
| 500 g / 1 lb 2 oz long grain rice, washed and drained | ||||||
| 1 tsp curry powder | ||||||
| 1 tsp dried thyme | ||||||
| 2 fresh bay leaves | ||||||
| 1 tsp smoked paprika | ||||||
| 500 ml / 2 cups chicken stock | ||||||
| 160 ml / ⅔ cup water | ||||||
| sea salt, to season | ||||||
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