West African

Jollof Rice

Name: Jollof Rice
Total time: 65 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 cups parboiled long-grain rice; 4 Roma tomatoes; 2 red bell peppers; 1 scotch bonnet pepper; 2 medium red onions; 1/4 cup vegetable oil; 2 tbsp tomato paste; 2 cups rich meat broth; 1 tsp dried thyme; 1 tsp curry powder; salt to taste

West Africa's most beloved rice dish — tomatoes, peppers, and spices slow-cooked until every grain is deeply flavored and kissed with a smoky bottom crust.

65 minutes

Serves 4

Main

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

1
Prepare the Base: In a blender, combine tomatoes, bell peppers, scotch bonnet, and one onion. Blend until completely smooth.

2
Fry the Paste: Heat vegetable oil in a heavy-bottomed pot over medium heat. Sauté the remaining diced onion until translucent, then stir in tomato paste and fry for 5 minutes to remove its sourness.
3
Simmer Sauce: Pour the blended mixture into the pot along with thyme, curry powder, and salt. Let it simmer for 15-20 minutes until it reduces and the oil rises to the surface.
4
Incorporate Rice: Thoroughly wash the parboiled rice until the water runs clear. Stir the rice into the sauce and pour in the meat broth (the liquid should be level with the rice).
5
Steam: Cover the pot tightly with foil, then the lid, trapping all steam. Cook on very low heat for 25-30 minutes until the grains are tender. Allow the bottom to slightly scorch for an authentic smoky flavor.

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