JOLLOF RICE
A classic, West African staple dish that is full of body and flavour – there are many subtle differences to the Jollofs of Ghana, Nigeria, Senegal and the rest of west Africa; Ghana uses basmati rice and uses more tomatoes, Nigeria often uses meat in their base and creates a charred crispy bottom the rice to add a smoky flavour!
Each countries Jollof is delicious and I have used elements of them all to inspire the Jollof I am showing you how to make today 😊
👇🏾ingredients👇🏾
-big splash of veg oil
-2 large red onion
-4 tbsp tomato paste
-6 garlic cloves
-1/4 inch ginger
-1 or 2 scotch bonnet (more for heat)
-4 very large tomatoes
-2 red bell pepper
-2 cups basmati rice
-1 cup water (maybe less, don’t add too much)
-1 stock cube
-1 tsp cumin/garlic/onion powder
-1/2 tsp smoked paprika/chilli powder
-1 tsp dried oregano/thyme
-few bay leaves
-big pinch of salt
-salt to taste
👇🏾method👇🏾
-thinly slice one red onion, then fry in veg oil on a medium heat for 10-15 minutes or until turning brown, add tomato paste and fry for another 5-10 minutes.
-blend the other red onion, bell pepper, garlic, ginger, scotch bonnet and tomatoes then add to the pan along with the rest of the dried seasonings and then simmer for 20 minutes or until dark, thick and splitting.
-add boiling water and washed rice then cover with parchment paper, the lid and then simmer for 25 minutes on the lowest setting.
-stir, mix then cover and cook for another 25 minutes, then take off heat and leave covered to steam for another 10/20 mins then serve and enjoy.
