Jollof Rice

This recipe has been on my radar to try for some time. It’s a riff on the amazing jollof rice recipe by @Kikifoodies  with a few substitutions and alterations while trying to keep the essence of the original recipe.

Jollof Rice

Try this jollof rice recipe that features exciting alterations while maintaining the classic essence of the dish.

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Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Course: Main Course, Side Dish

Cuisine: Nigerian

Keyword: one-pot

Author: baidawi

Equipment

• 1 Blender for blending tomato & pepper base
• 1 piece of foil to cover rice in pot to allow steaming

Ingredients

• 375 grams medium sized tomatoes approx 7 tomatoes
• 250 grams red pimentos approx 28 pimentos
• 1 head of garlic
• 1 large purple onion
• 1 medium sized yellow onion diced
• 1 inch piece of ginger minced
• 4 sprigs fine thyme
• 2 bay leaves
• ⅔ cups tomato paste
• 1 tsp curry powder
• 2 cups chicken stock
• 1 ½ cups water
• 3 cups long grain parboiled rice rinsed
• salt to taste
• ¼ cup coconut oil for cooking jollof rice
• 2 tbsp coconut oil for roasting vegetables

Instructions

• Cut tomatoes in halves
• Cut purple onion into quaters
• Cut stems off pimentos
• Add tomatoes, purple onion, garlic, and pimentos to a baking tray, Season with salt to taste then drizzle with coconut oil.
• Roast veggies in an oven preheated at 400 degrees for 25 minutes.
• Allow roasted veggies to cool before blending.
• Add oil to a pot then add onion and ginger.
• Saute for 45 seconds
• Add tomato paste then cook for at least 8 minutes,
Stir occasionally to avoid burning.
• Add roasted tomato and pepper base then combine well.
• Add salt to taste, curry powder, bay leaves and thyme.
• Add rice then toss well.
• Add chicken stock and water.
• Bring pot to a boil then reduce to a low flame.
• Cover with foil then cover with pot cover.
• Allow to cook for 25 to 30 minutes.
• Toss and enjoy!

Video

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