Tasty Jollof Rice Recipe
- 1kg easy cook long grain rice
- 8 tinned tomatoes
- 2 Large red bell peppers
- 3 Large onions
- 1 scotch bonnet pepper (less or more depending on your personal taste)
- 1 cup cooking oil
- 4 Maggi cubes
- 2 chicken stock cubes or vegetable stock cubes
- 4 teaspoon curry power
- 1 teaspoon of garlic powder
- Few sprigs of fresh thyme (more or less depending on personal taste)
- 1tbls of all-purpose seasoning or season all
- 1 bay leaf
- 250ml boiled hot water
- 2tbls of butter
Chop up 2 onion, the scotch bonnet pepper and red peppers. Place into a blender with the tinned tomatoes and blend until it is a puree.
In a pot, add your oil and fry half an onion in the oil until they are cooked through. Add the puree sauce and fry the oil has separated and is at the top of the puree which is now a sauce.
Dissolve Maggi cubes and stock cubes in 250ml of water and pour into puree sauce with the curry, thyme, season all or all-purpose seasoning and bay leaf. Taste sauce and add more seasoning if you feel the need to. Simmer, stirring occasionally until the oil has separated and is on top.
While puree is cooking, wash the rice until you remove as much of the starch as possible. Drain rice until ready to put into the cooked sauce.
Add the rice and stir into the stew sauce once. Reduce the heat on the pot till the very last mark on the stove.
Place 2 tablespoons of butter in the rice and cover the pot with a foil paper (this is optional) and then the cover of the pot.
Cook for about 40-60 minutes or until the rice is cooked. (Checking the seasoning as you go). The steam plus the tomato stew should be enough to cook the rice. If however it is al dente, which is not to your taste, and the sauce is dried, then add stock a little at a time and cook till the rice is done.