Name: Jollof rice
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 275g red peppers deseeded -; 100g plum tomatoes chopped -; 1 scotch bonnet chilli deseeded (use half if you prefer less heat) -; 50g onion chopped -; 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 purée -; 300g chicken stock -; 3 bay leaves -; 300g long grain rice washed thoroughly -; 10g butter -; chives finely chopped, to serve (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Jollof rice

1. 275g red peppers deseeded -

2. 100g plum tomatoes chopped -

3. 1 scotch bonnet chilli deseeded (use half if you prefer less heat) -

4. 50g onion chopped -

5. 25g garlic peeled -

6. 25g ginger peeled -

7. 70ml olive oil -

8. 120g red onion finely sliced -

9. 5g white peppercorns -

10. 3g curry powder -

11. 3g dried thyme -

12. 3 curry leaves -

13. 30g tomato purée -

14. 300g chicken stock -

15. 3 bay leaves -

16. 300g long grain rice washed thoroughly -

17. 10g butter -

18. chives finely chopped, to serve (optional) -

How to cook deliciously - Jollof rice

1. Stage

To make the base, tip the red peppers, plum tomatoes, scotch bonnet and onion into a blender or food processor, and blitz until completely smooth. Pour into a wide saucepan, bring to a medium simmer and cook until you have a thick paste, around 15 mins. Set aside.

2. Stage

To make the rice, finely dice the garlic and ginger, then crush with the back of a knife to create a paste and set aside. Heat the oil in a wide saucepan and add the onions with 10g fine salt. Sweat the onions over a low heat for 10-15 mins until soft and translucent. Turn up the heat to medium and add the ginger-garlic paste, along with the peppercorns, curry powder, thyme and curry leaves, and cook for 5 mins.

3. Stage

Add the tomato purée and the ata base, stir well and cook for another 5 mins over a low heat. Pour in the chicken stock, add the bay leaves, stir well and cook for another 5-10 mins over a low heat. Finally, scatter in the rice and stir well, cover with a lid and steam for 10-15 mins over a low heat. Stir gently, add the butter, cover again and cook over a low heat for another 10 mins. Remove from the heat and leave to rest for 10 mins. Sprinkle over the chives, if you like, then serve straight from the pan.