Jollof Rice

Ingredients

• 4 whole Plum Tomatoes (ripe, washed and blended)
• 1 whole Red Onion (chopped, one used for frying)
• 1 whole Sweet Onion (adds subtle sweetness, blended with other veg)
• 1 whole Red Bell Pepper (seeded and blended)
• 1 whole Habanero Pepper (use gloves, blended; adjust heat to taste)
• 6 oz Tomato Paste (canned, adds depth)
• 2 tablespoons Vegetable Oil (for frying, neutral oil works best)
• 2 cups Long Grain Parboiled Rice (washed until water runs clear)
• 2 whole Bay Leaves (adds aromatic flavor)
• 2 cups Chicken Stock (low‑sodium, can use broth or water with bouillon)
• to taste Jollof Seasoning Blend (typically includes thyme, curry powder, bouillon, paprika)
• to taste Salt
• to taste Black Pepper

Instructions

1. Blend Vegetables

   Combine plum tomatoes, red onion, sweet onion, red bell pepper, and habanero pepper in a blender. Blend until you achieve a smooth, slightly thick consistency.

   Time: PT5M

2. Fry Base Ingredients

   Heat vegetable oil in a large pot over medium heat. Add the chopped red onion and fry until translucent, then stir in the tomato paste. Fry for about 5 minutes, stirring frequently.

   Time: PT5M

   Temperature: medium heat

3. Cook the Tomato‑Pepper Sauce

   Pour the blended vegetable mixture into the pot. Cover and let it fry for 20 minutes on medium heat, stirring every 5 minutes to avoid scorching.

   Time: PT20M

   Temperature: medium heat

4. Add Seasonings

   Sprinkle the Jollof seasoning blend, salt, and black pepper over the sauce. Mix well, cover again, and continue cooking for another 15 minutes.

   Time: PT15M

   Temperature: medium heat

5. Prepare the Rice

   While the sauce simmers, place the rice in a colander and rinse under cold running water until the water runs clear.

   Time: PT5M

6. Combine Rice and Stock

   Add the washed rice to the pot, then stir in bay leaves and chicken stock. Mix gently, cover the pot with foil (or a tight‑fitting lid), and let the rice steam for 25 minutes on low heat.

   Time: PT25M

   Temperature: low heat

7. Finish and Serve

   Remove the pot from heat, discard bay leaves, fluff the rice with a fork, and serve hot. Pair with fried plantains or grilled meat for a complete meal.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

60 g

Fat

8 g

Fiber

3 g