Jollof Rice is a popular West African dish known for its rich flavours and vibrant colours. This recipe combines red peppers, tomatoes and a hint of scotch bonnet chilli for a delicious base. Cooked with aromatic spices and tender rice, it’s the perfect one-pot meal. Serve with finely chopped chives for an extra touch of freshness.
Ingredients:
- for the pepper and tomato blend
- 275g red peppers, deseeded
- 100g plum tomatoes, chopped
- 1 scotch bonnet chilli, seeded (use half if you prefer less heat)
- 50g onion, chopped
For the rice:
- 25g garlic, peeled
- 25g ginger, peeled
- 70ml olive oil
- 120g red onion, finely sliced
- 5g white peppercorns
- 3g curry powder
- 3g dried thyme
- 3 curry leaves
- 30g tomato puree
- 300g chicken stock
- 3 bay leaves
- 300g long grain rice, washed well
- 10g butter
- chives, finely chopped, to serve (optional)
Method of preparation:
Place the red peppers, plum tomatoes, scotch bonnet chilli and 50g chopped onion in a blender. Blend until smooth. Set aside.
In a small food processor or mortar and pestle, crush the garlic and ginger to a smooth paste. Set aside.
Heat the olive oil in a large saucepan over medium heat.
Add the finely sliced red onion and cook until soft and translucent, about 5-7 minutes.
Add the white peppercorns, curry powder, dried thyme and curry leaves to the pot. Stir and cook for 1-2 minutes until fragrant.
Stir in the tomato puree and cook for a further 2 minutes.
Add the blended pepper and tomato mixture to the saucepan. Stir well and cook for about 10-15 minutes to reduce the mixture and blend the flavours.
Add the washed rice to the pot, stirring to coat the rice with the sauce.
Pour in the chicken stock and add the bay leaves. Stir to combine.
Bring to the boil, then reduce the heat to low.
Cover with a tight-fitting lid and simmer for about 20-25 minutes, or until the rice is cooked and the liquid absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Once the rice is cooked, remove from heat and stir in the butter. Let the rice sit covered for another 5 minutes.
Fluff the rice with a fork and remove the bay leaves.
