Main
Jollof Rice
1 h 50 minServes 8Nutri-Score C€€
C
1 h 50 min
1 h 50 minJollof Rice
what you need
Ingredients
bell peppers (washed, roasted)Produce3 pieces
tomatoes (washed, roasted)Produce3 pieces- sweet scotch bonnets (washed, roasted)Produce3 pieces
- brown onions (peeled, roasted)Produce3 pieces
garlic (half a bulb, peeled)Produce0.5 pieces
ginger (peeled)Produce30 g
olive oilPantry60 ml- brown onion (chopped)Produce1 piece
thyme (dried)Spices5 g- garlic (cloves, minced)Produce3 pieces
- ginger (grated)Produce15 g
bay leavesSpices2 pieces
tomato pastePantry100 g
golden stella long grain basmati rice (washed thoroughly)Grains600 g
chicken stockPantry500 ml- chilli seasoningSpices10 g
- jollof rice seasoningSpices15 g
- maggi cubesPantry3 pieces
per serving
Nutrition
369kcal
- Carbs
- 65 g
- Proteins
- 8 g
- Fat
- 9 g
what you’ll use
Tools
Oven
Baking tray
Blender
Stockpot- Stovetop
Colander
step by step
Method
- Step 1
Roast the vegetables
- Wash the bell peppers, tomatoes, scotch bonnets and brown onions.
- Place them on a baking tray with the garlic and ginger.
- Roast at 200 °C until soft and slightly charred.
- Step 2
Blend the stew base
- Transfer the roasted vegetables to a blender.
- Blend until completely smooth.
- Step 3
Fry the stew base
- Heat the olive oil in a pot and fry the chopped onion.
- Add the thyme, garlic, ginger and bay leaves.
- Stir in the tomato paste, then pour in the blended stew.
- Fry in 3 minute intervals, stirring between each.
- Step 4
Boil the stew
- Mix well and leave to boil on medium/high heat.
- Step 5
Wash the rice
- Wash the rice thoroughly until the water runs clear.
- Drain well.
- Step 6
Combine and cook the rice
- Add the chicken stock, chilli seasoning, jollof rice seasoning and maggi cubes to the stew.
- Stir in the rice.
- Turn the heat to low and cover the pot with foil.
- Step 7
Steam and check
- Keep checking the rice and steam for longer if needed.
- Fluff and serve.