Jollof Rice

Jollof Rice

Nigerian party jollof, 1 hr, Dutch oven, serves 6

Ingredients

Pepper base
plum tomatoes      400g tin
red peppers        2
onion              1
garlic             3 cloves, optional
ginger             1 inch, optional
scotch bonnet      1

Rice
parboiled rice     500g
onion              1
tomato puree       3 tbsp
vegetable oil      100ml
thyme              1 tsp
curry powder       1 tsp
bay leaves         2
stock cubes        2
water              400ml
salt               to taste

Use long grain parboiled rice. It holds its shape, normal rice goes mushy.
The scotch bonnet brings the heat. Deseed it or use half for a milder result.
Maggi or Knorr cubes are the authentic seasoning.

Recipe

1. Blend to a smooth puree:

[plum tomatoes 400g tin, red peppers 2, onion 1, scotch bonnet 1]

Add the garlic and ginger too if using.

2. Heat the oil in the Dutch oven. Dice the other onion and fry until soft. Add the tomato puree and cook 2/3 minutes.

3. Pour in the blended pepper base. Cook it down for 15/20 minutes, stirring, until thick, deep red and the raw smell is gone. This is the most important step.

Cooking the base down properly is what makes jollof taste like jollof. Rush it and it stays sour and thin.

4. Stir in the thyme, curry powder, bay leaves, crumbled stock cubes and salt.

5. Rinse the rice until the water runs clear, then add to the pot with the water. Stir to coat. The liquid should just cover the rice.

6. Lid on tight, lowest heat, and cook 25/30 minutes until the rice is tender and the liquid absorbed. Don’t stir, let the bottom catch slightly for the smoky flavour.

A sheet of foil under the lid seals the steam in for evenly cooked rice. The slightly crispy bottom layer is the prize, not a mistake.

7. Fluff with a fork and serve.