Skip to content
Menu
Jollof Rice
Main

Jollof Rice

1 h 15 minServes 6Nutri-Score C€€
from @thequeenhelps2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • long grain rice (rinsed until water runs clear)Grains500 g
  • plum tomatoes (blended)Produce400 g
  • red bell pepper (deseeded, blended)Produce2 pieces
  • scotch bonnet pepper (blended)Produce1 piece
  • onion (one blended, one sliced)Produce2 pieces
  • tomato pastePantry100 g
  • vegetable oilPantry120 ml
  • chicken stockPantry500 ml
  • curry powderSpices10 g
  • dried thymeSpices5 g
  • bay leavesSpices2 pieces
  • saltSpices8 g
  • black pepper (ground)Spices3 g

per serving

Nutrition

522kcal

Carbs
74 g
Proteins
8 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Stockpot
  • Frying pan
  • wooden spoon

step by step

Method

  1. Blend the pepper base

    • Blend the plum tomatoes, red bell peppers, scotch bonnet and one onion into a smooth mixture.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Rest and serve

    • Fluff the rice with a spoon and let it rest before serving.
    Step 6
Get Mezze