- 4 Cups of Rice
- 3 Large/ 4 Medium Red Bell Peppers (Tatashe)
- 1/2 Can of Plum Tomatoes/ 2 Medium Size Tomatoes
- 1 1/2 Scotch Bonnet (Ata Rodo)
- 2 Cups of Beef or Chicken Stock
- 120g Tomato Paste
- 2 Onions
- 100ml /6 Tablespoons Cooking oil
- 2 Tablespoons Butter
- 1/2 Teaspoon Curry powder and Thyme
- 1/2 Teaspoon any seasoning of your choosing
- 3 Knorr Chicken cubes
- 3 Bay Leaves
- 1 Medium Size Tomato for Garnishing
- Salt to Taste
- Blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste.
- Slice the second onions, or puree it separately if you prefer. Add the cooking oil into a large pot, place on the hob on medium heat, add the sliced onion into it and let it fry till fragrant.
- Pour the blended pepper mixture into the pot, add the knorr cubes, curry powder, thyme and bay leaves, cover and let it fry till oil begins to float to the top. This should take 15 to 20 minutes.
- While that’s frying, wash your rice thoroughly to rid it of starch and set aside. If you’re choosing to parboil your rice, parboil for 5-8 minutes with little water on low heat. The rice should still be very firm and not soft, wash with warm water and set aside.
- Taste the mixture to make sure that the raw tomato taste is gone. The oil should have floated to the top. Add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes.
- Now add the washed rice and combine thoroughly, ensure the stew is only about a cm over the rice when combined. (It’s better to start with little liquid and add as you go if needed.) When that’s fully combined, add the butter. Let it cook till the rice softens. Stir a couple of times with a wooden spoon; this prevents clumps and doesn’t break the rice up.
- Add little bits of stock as you go, be careful not to add too much. Jollof rice needs steam to cook and not water, don’t be alarmed if/when the rice begins to burn, it will definitely burn a little, this is what gives it the much loved smokey flavour.
When the rice is soft enough, add the onion rings and sliced tomato and stir.
- Switch off the heat and leave to steam with the residual heat for another minute or two and your Party Jollof Rice is ready.
Serve with Fried Plantain, Nigerian Moi Moi, Nigerian Salad or Coleslaw.