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Jollof Rice
Plat

Jollof Rice

1 h 15Pour 6Nutri-Score C€€
par @thequeenhelps2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • long grain rice (rinsed until water runs clear)Céréales500 g
  • plum tomatoes (blended)Fruits et légumes400 g
  • red bell pepper (deseeded, blended)Fruits et légumes2 morceaux
  • scotch bonnet pepper (blended)Fruits et légumes1 morceau
  • onion (one blended, one sliced)Fruits et légumes2 morceaux
  • tomato pasteÉpicerie100 g
  • vegetable oilÉpicerie120 ml
  • chicken stockÉpicerie500 ml
  • curry powderÉpices10 g
  • dried thymeÉpices5 g
  • bay leavesÉpices2 morceaux
  • saltÉpices8 g
  • black pepper (ground)Épices3 g

par portion

Nutrition

522kcal

Glucides
74 g
Protéines
8 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Blender
  • Marmite
  • Poêle
  • wooden spoon

pas à pas

Préparation

  1. Blend the pepper base

    • Blend the plum tomatoes, red bell peppers, scotch bonnet and one onion into a smooth mixture.
    Étape 1

  2. Fry the tomato paste

    • Heat the vegetable oil in a pot and fry the sliced onion until soft.
    • Add the tomato paste and fry until it darkens and loses its raw taste.
    Étape 2

  3. Cook the pepper base

    • Pour in the blended pepper mixture and fry, stirring, until the water reduces and the oil rises to the surface.
    Étape 3

  4. Season the base

    • Stir in the curry powder, dried thyme, bay leaves, salt and black pepper.
    • Pour in the chicken stock and bring to a simmer.
    Étape 4

  5. Cook the rice

    • Add the rinsed rice and stir so it is fully coated in the sauce.
    • Cover and cook on low heat until the rice is tender and the liquid is absorbed, stirring occasionally to avoid burning.
    Étape 5

  6. Rest and serve

    • Fluff the rice with a spoon and let it rest before serving.
    Étape 6
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