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Jollof rice is a one-pot rice dish popular in many West African countries.
- 1 tbsp vegetable oil
- 2 red onions
- 1 scotch bonnet ( add more extra heat is needed)
- 2 red bell pepper
- 1 can plum tomatoes ( or 4 fresh tomato)
- 3 tsp tomato puree
- 3 bay leaves
- 1 tsp curry powder
- 1 tsp thyme
- 1 piece stock cube (recommend Knorr or Maggi cube)
- 4 mugs of rice
- In a blender add tomato, bell pepper, 1 onion and scotch bonnet. Blend till smooth and set aside.
- Heat the oil in a large pan and cook the remaining chopped onion over a low to medium heat until translucent.
- Stir in the tomato purée and all the spices including the stock cube. Mix thoroughly for about 5 minutes.
- Add the tomato blend and stir well. Once it is mixed well cover and leave to simmer for 20 mins on low heat.
- Rinse the rice thoroughly to the point that when you add water to the rice it becomes clear, reduce the starch of the rice as much as possible.
- After 20 minutes the tomato mix should be separating from the oil. At this point add the well washed rice to the pot, add water and mix well.
- Taste the sauce at this point and add salt if needed.
- Cover and simmer for 25 minutes on low heat, or until the rice is cooked.
- Serve the Jollof with fried plantain if desired or with your choice of meat.
See more how to make Nigerian jollof rice content from the web:
Credits: Ivonne Ajayi
Other popular methods of cooking jollof rice can be found on the BBC food website: