Jollof Rice

Ingredients

• 3 cups long-grain parboiled rice
• 400 ml can tomato paste
• 5 large fresh tomatoes, blended
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons tomato puree
• 4 cups chicken or vegetable stock
• 2 red bell peppers, chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 1 scotch bonnet pepper, whole
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Heat oil in a large heavy-bottomed pot over medium heat and sauté onions until golden
2. Add garlic and cook for 1 minute until fragrant
3. Stir in tomato paste and tomato puree, cooking for 3-4 minutes to caramelize
4. Add blended fresh tomatoes and cook for 10 minutes, stirring occasionally
5. Pour in the stock and add bay leaves, thyme, curry powder, and whole scotch bonnet pepper
6. Bring to a boil and let simmer for 5 minutes
7. Rinse rice under cold water and add to the pot, stirring well
8. Add butter and season with salt and pepper
9. Cover with a tight-fitting lid, reduce heat to low, and cook for 25-30 minutes without stirring
10. Remove from heat and let rice rest covered for 5 minutes
11. Fluff rice with a fork and remove bay leaves and scotch bonnet pepper before serving

Notes

• Use a heavy-bottomed pot with a tight-fitting lid to ensure even cooking and prevent burning
• Leave the scotch bonnet pepper whole to infuse heat without overwhelming the dish
• Do not stir the rice after adding it to the pot to achieve the crispy bottom layer called socarrat
• Parboiled rice works best as it maintains texture better than regular white rice
• Leftover jollof rice can be stored in an airtight container in the refrigerator for up to 3 days
• Reheat gently with a splash of water to restore moisture