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Nigerian Party Jollof Rice

8 servings

Pepper Base

  • 3red bell peppers (tatashe), seeded and roughly chopped
  • ½ cancanned plum tomatoes (or 2 medium fresh tomatoes)
  • 1 ½scotch bonnet peppers (ata rodo)
  • 1onion, roughly chopped

Jollof Stew

  • 100 mlvegetable oil
  • ½onion, sliced
  • 120 gtomato paste
  • 3Knorr chicken stock cubes, crumbled
  • 2.5 mlcurry powder
  • 2.5 mldried thyme
  • 2.5 mlany all-purpose seasoning you like
  • 5 mlground white pepper
  • 3 leavesbay leaves
  • 500 mlbeef or chicken stock

Jollof Rice

  • 1 leasy-cook (parboiled) long grain rice, washed
  • 30 mlbutter
  • 15 mlfresh ginger, minced
  • 5 mlground white pepper
  • ½onion, sliced into rings
  • 1medium tomato, sliced
  • salt, to taste
  1. Pepper Base Blend 3 red bell peppers (tatashe), ½ can canned plum tomatoes (or 2 medium fresh tomatoes), 1 ½ scotch bonnet peppers (ata rodo) and 1 onion to a smooth purée.
  2. Jollof Stew Heat 100 ml vegetable oil in a large pot over medium heat, add ½ onions and fry until fragrant. 2 min to 3 min
  3. Add the blended pepper base with 120 g tomato paste, 3 Knorr chicken stock cubes, 2.5 ml curry powder, 2.5 ml dried thyme, 2.5 ml any all-purpose seasoning you like, 5 ml ground white pepper and 3 leaves bay leaves. Cover and fry, stirring now and then, until the oil floats to the top. 15 min to 20 min
  4. While the base fries, wash the rice for the next stage several times until the water runs almost clear, to rinse off the starch.
  5. Once the oil has risen, add 500 ml beef or chicken stock, cover and fry for 8 min to 10 min more.
  6. Jollof Rice Put 1 l easy-cook (parboiled) long grain rice, washed in a second large pot and add the stew a ladle at a time, mixing, until the stew sits only about 1 cm (⅜ in) above the rice. Keep any leftover stew for topping up.
  7. Stir in 30 ml butter, 15 ml fresh ginger and 5 ml ground white pepper.
  8. Cover tightly and cook over low heat until the rice softens, stirring every so often with a wooden spoon. Add small splashes of stock, water or reserved stew only when the pot looks dry. A little catching on the bottom is what gives the smoky party flavour. 30 min to 45 min
  9. When the rice is almost done, add ½ onions and 1 medium tomato, stir them through and season with salt. 2 min
  10. Turn off the heat and leave covered to steam in its own heat for a minute or two before serving. 1 min to 2 min
  • Safety: Cooked rice left warm can grow Bacillus cereus: cool leftovers within an hour or two, refrigerate, and reheat only once until piping hot. (The author)
  • Safety: Wear gloves or wash your hands well after handling scotch bonnets, and keep your hands away from your eyes. (The author)