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Ultimate Jollof Rice
1 h 5 minServes 6Nutri-Score C€€
C
1 h 5 min
1 h 5 minUltimate Jollof Rice
what you need
Ingredients
plum tomatoes (roughly chopped)Produce400 g- bell peppers (deseeded, chopped)Produce2 pieces
- pointy bell peppers (deseeded, chopped)Produce2 pieces
red onion (chopped)Produce1 piece
white onion (chopped)Produce1 piece- scotch bonnet peppers (deseeded)Produce2 pieces
sunflower oilPantry120 ml- onion (sliced)Produce1 piece
- tomato pureePantry150 g
bay leavesSpices2 pieces
garlic (minced)Produce4 pieces
ginger (grated)Produce20 g- smoked paprikaSpices10 g
curry powderSpices10 g
thymeSpices5 g- aromatic spice blendSpices10 g
- seasoning cubes (crumbled)Pantry3 pieces
saltSpices8 g
golden sella basmati rice (washed)Grains800 g
water (or stock)Beverages1 litre
per serving
Nutrition
687kcal
- Carbs
- 110 g
- Proteins
- 13 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot
Blender- Stovetop
wooden spoon
step by step
Method
- Step 1
Blend the tomato pepper mix
- Blend the plum tomatoes, bell peppers, pointy bell peppers, red onion, white onion and scotch bonnet peppers into a rich, smooth mix.
- Step 2
Fry the onion and tomato puree
- Add the oil to a pot and go in with the sliced onion.
- Fry the onion, then add the tomato puree and fry.
- Step 3
Season the base
- Add the bay leaves, garlic, ginger, smoked paprika, curry powder, thyme and aromatic spice blend.
- Fry everything together, then add the seasoning cubes and salt and blend in.
- Step 4
Fry the tomato pepper mix
- Go in with the tomato pepper mix and stir everything together.
- Cover the pot and let it fry until the oil rises to the surface.
- Step 5
Add the rice and liquid
- Add the washed rice and stir it into the base.
- Pour in the stock or water.
- Step 6
Cook the jollof rice
- Cover and cook on low to medium heat, stirring in between, until the rice is tender and the liquid is absorbed.