Jollof Rice

Ingredients

For 6 portions

• 🍚 400g rice (dry)
• 🥫 400g canned tomatoes
• 🫑 2 medium red bell pepper
• 🧅 2 medium onions
• 🌶️ 1 small chilli peppers, red hot
• 🥫 3 Tbsp tomato paste
• 🏺 4 Tbsp sunflower oil
• 🍗 2 cubes chicken stock cube
• 🥤 600ml tap water
• 🌿 1 Tsp curry powder
• 🌿 1 Tsp thyme
• 🌿 2 pieces bay leaf

Method

1. Blend the canned tomatoes, red peppers, chilli and one onion into a smooth sauce.
2. Heat the oil in a large pot. Add the second onion, finely sliced, and cook until soft and golden.
3. Add the tomato paste and cook for 2–3 minutes, stirring, until it darkens slightly.
4. Pour in the blended sauce, add the curry powder, thyme and bay leaves. Simmer for 12–15 minutes until the sauce is thick and the oil begins to separate.
5. Stir in the rinsed rice, water and crumbled stock cubes. Bring to a boil, then reduce the heat to the lowest setting. Cover tightly and cook for 25–30 minutes without stirring.
6. Turn off the heat and leave to steam for another 5–10 minutes. Fluff gently with a fork before serving.