Jollof rice aka Jollof, is a rice dish from West Africa. Jollof is traditionally made with long grain rice, tomatoes, scotch bonnet pepper, onion, and spices. How Jollof is prepared varies across different regions. Jollof rice is a welcomed dish at many celebrations Christmas being one of them.
Ingredients
- 400g x 2 cups long grain or basmati rice
- x2 two tins 400g chopped tomatoes.
- 3 tbsp tomato purée.
- 1 red pepper.
- 1 scotch bonnet chilli
- 1 onion.
- 3 maggie cubes
- I chicken or vegetable stock cube.
- 1 tbsp vegetable oil.
- A couple of sprigs of fresh thyme.
- 2 bay leaves. (optional)
- 1 tbsp curry powder. (optional)
Method
- Blend the pepper, onion, tomatoes, and scotch bonnet to a smooth paste.
- Heat the oil in a medium sized pan add the blended tomato paste along with the curry powder thyme sprigs and bay leaves, maggie cubes and stock cube of choice. Cook on a medium heat for 15 minutes stirring occasionally.
- While your tomato base Is simmering put the rice into a bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
- Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) cook for approximately 20 mins or until rice is soft.
Jollof dish can be served with roast chicken or a protein of your choice.
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