Jollof Rice

SteaM cooked with Basmati Rice

Irresistibly fluffy and deliciously yummieliciouz! Perfect for parties and festive seasons.

Ingredients

5 cups basmati rice (Asli golden)
1 bell red pepper 
1 scotch bonnet
2 small sized onions
1 tomato plum
4 tbsp tomato purée
1 tbsp thyme
1 tbsp curry
2 cooking spoons of oil (sunflower oil)
3 bay leaves
Liquid sock (assorted beef & chicken stock) - already contains salt.
2 Stock cubes (knorr cubes)
Salt to taste

Method
(watch the video above from start to finish for step-by-step preparation)

1. Blend the tomatoes, bell pepper, scotch pepper, red onion, until smooth and set aside.

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2. Heat 2 cooking spoons of sunflower or vegetable oil in a large pot over medium heat.

3. Add 1 finely sliced onion, 1 tbsp thyme, 1 tbsp curry powder, 2 knorr stock cubes and fry gently for 2 minutes until aromatic.

4. Pour in: the blended pepper sauce (made in step 1), 2-3 cooking spoons liquid stock (chicken and beef). Add 3 bay leaves, 4 tbsp tomato purée, stir gently and cook for 15 minutes.

5. Whilst the sauce is coking, put 5 cups basmati rice in a bow or sieve, rinse thoroughly to remove the starch, repeat the same process until the water runs clear and set aside.

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6. After 15 minutes of cooking the sauce, stir in 1 tbsp sea salt. Add the rinsed rice and mix thoroughly to coat with the sauce. Cover the pot with foil or parchment paper and a lid, turn down the heat and cook on low heat for 15-20 minutes until cooked through. Cooking time will depend on the type of rice, so keep checking it.

7. After 15-20 minutes, check if the rice is tender. if not, add a small amount of warm/hot water, avoid stirring at the stage. Cover and cook for additional 5-10 minutes. Don’t worry if it catches on the bottom, this will add a smokey flavour.

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8. Once the jollof is cooked, remove the bay leaves and fluff up before serving.

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9. Enjoy!

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Serving suggestion:

Serve with assorted meat, fried plantain, coleslaw, salad, moi moi, dodo gizzard stew, gizzard stew ...