Empty My Fridge
Jollof Rice 馃尵
Ingredients
- Tomato4
- Bell pepper3
- Red onion2
- Garlic5 cloves
- Ginger1
- Scotch bonnet2
- Peanut oil100 ml
- Salt
- Tomato paste3 tbsp
- Rice500 g
- Curry 路 powder1 tsp
- Thyme 路 dried1 tsp
- Bay leaf2
- Smoked paprika1 tsp
- Chicken stock500 ml
Instructions
- Roughly chop the tomatoes, the capsicum and one of the onions. Smash and peel the garlic, peel and chop the ginger, and halve the chillies with stems removed. Blend everything until smooth.
- Thinly slice the remaining onion. Heat the oil in a heavy-based saucepan over medium heat. Add the sliced onion, season with salt and cook for 2 minutes, stirring. Add the tomato paste and cook for 2 more minutes.
- Carefully pour in the blended mixture and bring to a boil. Cook, stirring occasionally, for 35 to 40 minutes, until the mixture thickens and the oil separates.
- Rinse the rice in cold water and drain well. Add it to the pan with the curry powder, thyme, bay leaves and paprika, and season generously with salt.
- Pour in the chicken stock and water and bring to a simmer. Lower the heat to low, cover and cook for 35 minutes, until the liquid is absorbed and the rice is tender.
Summarized from Andy Cooks's video. Watch it for the details.
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GarlicOnionGingerTomatoRiceBell pepperRed onionTomato paste
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