Jollof Rice
West Africa's iconic party rice, cooked in a rich, smoky pepper and tomato base until every grain is coated.
Prep15 min
Cook50 min
Makes6 servings
LevelMedium
Allergens: None of the 11 common allergens. Always check labels.
Ingredients
Method
- Blend the peppers, chili, tomatoes and half the onion until smooth. Slice the rest of the onion.
- Heat the oil and fry the sliced onion for 3 minutes. Add the tomato paste and fry for 3 minutes until darkened.
- Add the blended mixture, bay, thyme, curry powder and salt. Simmer for 15–20 minutes until reduced and the oil rises to the top.
- Stir in the rice and stock. Cover tightly (foil under the lid helps) and cook on low for 25–30 minutes until the rice is tender.
- Stir once halfway. Let the bottom catch slightly for the prized smoky flavor, then fluff and serve.
Cook's tip: Parboiled rice stays separate and holds up to the long cooking better than regular long-grain rice.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
