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,
- 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!
Stir occasionally to avoid burning.
Video
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