Method
- Sauce base: blend the red pepper, 1 onion, tomato with some ckicken stock. Fry off and put aside.
- Spice blend: In the same pan, fry the remaining onion, garlic, tomato paste, scotch bonnet and spices until fragrant.
- Add the rice to the spice mix & coat the grains. Add half of the sauce base, stock and water. Add the bay leaves.
- Bring to the boil, then simmer on low heat, covered, until rice is cooked (15-20 mins).
- Stir through the remaining sauce base, thyme, adjust seasoning and serve.
Ingredients
- 2 cups Rice - jasmine or basmati
- 1 Red pepper
- 2 Tomatoes
- Tomato paste
- 2 onions
- 1 Scotch bonnet pepper
- 4-6 cloves of garlic
- Chicken stock
- Neutral oil (vegetable/sunflower)
- Herbs: thyme, bay leaf
- Spices: fennel, clove, ginger, paprika, tumeric
- Salt & peper
Hints & Tips
- Not too much spice or tumeric - Jollof is meant to be red, not orange!
- Excess sauce base can be served on the side.
- Add oil or butter towards the end of cooking, to prevent the rice becoming dry
