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Nigerian Jollof Rice
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Nigerian Jollof Rice

1 h 15 minServes 6Nutri-Score C€€
from @veek_toriaa1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • long grain rice (rinsed until the water runs clear)Grains500 g
  • vegetable oilPantry120 ml
  • onion (one sliced, one blended)Produce2 pieces
  • red bell pepper (deseeded and blended)Produce2 pieces
  • tomatoes (blended)Produce4 pieces
  • scotch bonnet (blended)Produce2 pieces
  • butterDairy40 g
  • rosemary (dried)Spices2 g
  • thyme (dried)Spices3 g
  • bay leavesSpices2 pieces
  • curry powderSpices5 g
  • chicken seasoningSpices10 g
  • Spicity seasoningSpices5 g
  • Ama Wonda seasoningSpices5 g
  • salt (to taste)Spices5 g

per serving

Nutrition

530kcal

Carbs
70 g
Proteins
8 g
Fat
24 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 tomatoes, bell peppers, scotch bonnet and one onion into a smooth purée.
    • Pour the purée into a pot and simmer until it reduces and thickens.
    Step 1

  2. Fry the aromatics

    • Heat the vegetable oil in a pot and fry the sliced onion until golden.
    • Add the butter and let it melt into the oil.
    Step 2

  3. Cook the stew base

    • Add the reduced pepper purée to the pot and stir well.
    • Season with curry powder, thyme, rosemary, bay leaves, chicken seasoning, Spicity, Ama Wonda and salt.
    • Fry the stew, stirring often, until the oil floats on top.
    Step 3

  4. Add the rice

    • Stir the rinsed rice into the stew until every grain is coated.
    • Add water to just cover the rice, stir once and cover the pot.
    • Cook on low heat until the rice is tender and the liquid is absorbed.
    Step 4

  5. Finish and serve

    • Fluff the rice with a spoon and check the seasoning.
    • Serve hot.
    Step 5
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