Serves 4
50 min
African Jollof Rice
Recipe GLPR3b2076ad3efa9f
A vibrant, aromatic West African rice dish where parboiled rice is cooked in a rich tomato and spice-infused broth. Fresh tomatoes, Scotch bonnet peppers, and warming spices create an authentic one-pot meal that's naturally flavorful and deeply satisfying.
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Ingredients
2 tablespoons Vegetable oil
1 piece Small onion, finely chopped
1 piece Garlic clove, minced
3 pieces Scotch bonnet peppers, finely chopped
7 pieces Roma tomatoes, roughly chopped
1 can Tomato paste
1 teaspoon Curry powder
1 teaspoon Chilli powder
1 pinch Dried thyme
3 pieces Bouillon cubes
2 pieces Bay leaves
2 teaspoons Salt
3 cups Water
2 cups Parboiled rice
Directions
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, and sauté for about 2 minutes until fragrant and softened.
Stir in the chopped Scotch bonnet peppers and Roma tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
Add the tomato paste, curry powder, chilli powder, and thyme. Mix well and cook for another 2 minutes to toast the spices and combine the flavors.
Pour in the water and add the bouillon cubes, bay leaves, and salt. Bring the mixture to a boil, stirring occasionally to dissolve the bouillon cubes.
Add the parboiled rice to the pot and stir well to distribute evenly. Return the liquid to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid. Do not stir during cooking.
Remove from heat and let rest, covered, for 5 minutes. Fluff the rice gently with a fork, remove the bay leaves, and serve hot.
