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Jollof Rice

A taste of West Africa that will leave you wanting more. This Jollof Rice recipe is easy to follow and delivers authentic flavor.
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Ingredients

  • 30 ml Vegetable oil
  • 1 tin of chopped tomatoes
  • 3 small red onions 1 sliced, 2 roughly chopped
  • 1 Red Scotch bonnet finely chopped
  • 100 g Tomato paste
  • 2 Tsp curry powder
  • 1 Tsp Thyme Fresh preferably but dried will also work
  • 2 Bay leaves
  • 1 lt Chicken Stock
  • 40 g Butter unsalted
  • 800 g Long-grain rice rinsed
  • Salt and pepper to taste

Instructions

  • In a blender, combine tomatoes, red bell peppers, chopped onions, and Scotch bonnets with 2 cups of stock, blend till smooth, about a minute or two. You should have roughly 6 cups of blended mix. Pour into a large pot/ pan and bring to the boil then turn down and let simmer, covered for 10 – 12 minutes.
  • In a large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder and dried thyme and a pinch of black pepper for 3 – 4 minutes on medium heat.
  • Add the rinsed rice and butter, and stir,
  • Add the reduced tomato-pepper-Scotch bonnet mixture, stir, and set on medium heat for 10 to 12 minutes till reduced by half, with the lid on.
  • Remove from the heat and add the boiled eggs.