Jollof rice is a very popular West African dish and it has several variations in ingredients.
The points of origin of the dish are hotly debated among Ghanaians and Nigerians, each claiming to be the original inventors of the Jollof rice. Both have different takes on the way it’s cooked and both are very tasty, so who cares?
I got this recipe from my mother in law who is Nigerian and an amazing cook.
You will need:
250 ml of sun flower oil
2 red sweet peppers (cut into quarters)
2 medium onions (cut into quarters)
2 tinned tomatoes (chopped or plumed – I used Napolina brand)
2 heaped tablespoon jumbo all purpose seasoning
1 scotch bonnet pepper
1 knorr chicken stock cube
1 sprig of fresh thyme
- Pour tinned tomatoes, onions, red peppers and a scotch bonnet in a blender and blend for 2 minutes.
- Whilst that’s blending, pour the oil, thyme, stock cube into a pot and fry without burning the seasonings.
- Once blended, pour it into the pot of hot oil. Be careful because you may get some splash back.
- Cook the sauces for 30 minutes with the lid on and stir the sauce every 5-6 minutes to avoid it burning at the bottom.
- Whilst that’s cooking, wash your rice until the water is less cloudy but not completely clear (you want to leave a little of the starch in)
- Once the sauce is cooked, add a heaped tablespoon of butter.
- Then add the rice.
- Stir the rice into the sauce until well incorporated.
- Cook for 40 minutes stirring every 8 minutes or the rice at the bottom will burn and stick to the base of the pot (this is common due to the amount of oil in the mixture)
Hint: once cooked, the rice should be soft with every little bite to it. Always taste the rice during the final 20 minutes of the cooking time.