Arguably the most popular African rice dish, Jollof rice is prepared by slow cooking rice in tomato stew/sauce. It is traditionally a party/celebration dish in western parts of Africa such as Ghana, Senegal, Gambia and Nigeria.
Ingredients
- 3 cups of rice (washed)
- 1 cup tinned plum tomatoes
- 3 tablespoons tomato paste
- 2 garlic cloves (peeled)
- 6 bay leaves
- 1 tablespoon curry powder
- 1 tablespoon thyme
- 2 onions
- 1 medium scotch bonnet pepper
- 4 teaspoons seasoning powder or equivalent
- 1 medium onion (sliced)
- 1 cup cherry tomatoes (chopped)
- ⅓ cup vegetable oil
How to Make It
- Add onions, scotch bonnet peppers and garlic to a blender and blend until smooth.
- Place a cooking pot on medium heat and add vegetable oil.
- Add blended onions mixture and allow to fry for 2 minutes.
- Add seasoning powder (1 teaspoon at a time until desired taste is reached), curry powder, thyme, and bay leaves. Leave to fry for 3 minutes.
- Add tomato paste and mix together, allow to fry for 3 minutes.
- Blend tomatoes and red peppers together until smooth.
- Add tomatoes mixture to fried onions in the pot and mix together.
- Leave to simmer for 10 minutes on medium heat.
- Add rice and mix all together, add chopped onions and chopped cherry tomatoes on top.
- Reduce heat to low and wrap the lid with foil before placing on top of the pot to cover. Leave to slow cook for 20 – 30 minutes approx. (knead with a wooden spoon every few minutes).
- Turn off the hob and serve. Serve with fried plantain and salad.