How to Make Perfect Jollof Rice

Ingredients

• 2 cups Long Grain Parboiled Rice (washed until water runs clear)
• 2 large Red Bell Peppers (roasted, skin charred)
• 2 medium Red Onions (quartered)
• 4 medium Fresh Tomatoes (deseeded, roughly chopped)
• 3 Scotch Bonnet Peppers (whole or halved, handle with gloves)
• 2 tablespoons Fresh Ginger (peeled and grated)
• 2 tablespoons Avocado Oil (neutral oil for roasting)
• 2 tablespoons Tomato Paste (added to deepen color and sweetness)
• 1 teaspoon Curry Powder (mild)
• 1 teaspoon Dried Thyme
• 2 Bay Leaf
• 2 teaspoons Salt
• 3 cups Vegetable Stock (or water for a lighter flavor)

Instructions

1. Prepare Vegetables

   Quarter the red onions, deseed and roughly chop the tomatoes, cut the red bell peppers into large pieces, and leave the scotch bonnet peppers whole (or halve if very large).

   Time: PT15M

2. Roast Vegetables

   Spread the prepared vegetables on a baking tray, drizzle with avocado oil, toss to coat, and roast in a pre‑heated 220°C oven until lightly charred, about 25 minutes, stirring halfway through.

   Time: PT25M

   Temperature: 220°C

3. Caramelize Tomato Base

   Transfer the roasted vegetables to a large pot, add a splash more oil if needed, and cook over medium heat until the mixture darkens and the tomato paste caramelizes, about 8 minutes.

   Time: PT8M

4. Blend Sauce

   Add the grated ginger and 2 teaspoons of salt to the pot, then transfer everything to a blender. Blend until completely smooth.

   Time: PT5M

5. Create Stew Base

   Return the blended sauce to the pot, stir in curry powder, dried thyme, bay leaves, and vegetable stock. Bring to a gentle simmer and cook for 5 minutes to marry flavors.

   Time: PT5M

6. Wash Rice

   Rinse the parboiled rice in a bowl of cold water, swirling until the water runs clear. Drain well.

   Time: PT5M

7. Bake Rice with Stew

   Add the washed rice to the pot, stir to coat evenly, cover partially with the lid, and place the pot in the 180°C oven for 15 minutes, or until the rice is tender and has absorbed the liquid.

   Time: PT15M

   Temperature: 180°C

8. Rest and Fluff

   Remove the pot from the oven, let it sit uncovered for 5 minutes to release steam, then fluff the rice gently with a fork before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

70 g

Fat

8 g

Fiber

2 g