Ingredients:

  • 6 large Roma tomatoes (approximately 700g / 1.5 lbs)
  • 2 red bell peppers (approximately 300g / 10 oz)
  • 1-2 scotch bonnet peppers (adjust to your spice preference!)
  • 1 medium onion, roughly chopped (approximately 150g / 5 oz)
  • 2 cloves garlic (approx. 6g)
  • 1 inch ginger, peeled and roughly chopped (approx. 15g)
  • 3 cups long grain parboiled rice (approximately 600g / 1.3 lbs), rinsed thoroughly
  • 1 large onion, finely chopped (approximately 150g / 5 oz)
  • 1/4 cup vegetable oil (approximately 60ml / 2 fl oz)
  • 2 tablespoons tomato paste (approximately 30ml / 1 fl oz)
  • 4 cups chicken or beef broth (approximately 950ml / 4 cups)
  • 2 teaspoons curry powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 2 bay leaves
  • 2 stock cubes (Maggi or Knorr)
  • Salt and white pepper to taste
  • 50g Unsalted butter

Instructions:

  1. Blend the tomatoes, bell peppers, scotch bonnet, onion, garlic, and ginger until smooth.
  2. Heat the vegetable oil in the large pot. Add the chopped onion and sauté until softened and translucent.
  3. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly to prevent burning. This deepens the flavour.
  4. Add the blended pepper mix to the pot. Season with curry powder, dried thyme, ground nutmeg, bay leaves, stock cubes, salt, and white pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Add the rinsed rice to the pot and stir to coat it evenly with the pepper sauce.
  6. Pour in the chicken or beef broth, ensuring the rice is fully submerged (add more if needed). Bring to a boil.
  7. Reduce the heat to low, cover the pot tightly, and simmer for 30-40 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during the first 25 minutes to allow the rice to steam properly. Add Butter.
  8. Check for doneness by tasting the rice. If the rice is still too firm, add a little more broth and continue to simmer for a few more minutes.
  9. Increase the heat to medium and allow the bottom to slightly burn. Check often to not make it burn too much for smokey Jollof.
  10. Once cooked, fluff the rice with a fork. Remove the bay leaves. Serve hot. This is the perfect nigerian jollof rice.