How I Make PERFECT SMOKEY PARTY JOLLOF RICE Without FIREWOOD!

Ingredients

• 4 large Ripe Tomatoes (cut into quarters for roasting)
• 2 pieces Tachet Pepper (or any mild African pepper, seeded)
• 1 piece Scotch Bonnet Pepper (whole, handle with gloves)
• 2 medium Onion (one for roasting, one sliced for cooking)
• 1 head Garlic Bulb (separate cloves, keep skin on for roasting)
• 3 tablespoons Olive Oil (for roasting vegetables)
• 1 teaspoon Salt (for seasoning roasted veg)
• 2 tablespoons Butter (added at the end for richness)
• 3 tablespoons Goat Meat Cooking Oil (oil left from frying goat meat, adds depth; substitute with neutral oil if unavailable)
• 1 large Sliced Onion (for sautéing in the pot)
• 2 pieces Bay Leaf (whole)
• 1 teaspoon Curry Powder (West African style if possible)
• 1 teaspoon Thyme (dried)
• 1 cup Tomato Puree (store‑bought or homemade with garlic, ginger, onion, pepper)
• 3 cups Beef or Goat Meat Stock (rich, homemade if possible)
• 2 cups Parboiled Long‑Grain Rice (rinsed until water runs clear)
• 1 large Fresh Tomatoes (diced, added at the end)
• 1 small Fresh Onion (diced, added at the end)

Instructions

1. Preheat Oven

   Set the oven to 200°C (400°F) and let it fully preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 200°C

2. Prepare Vegetables for Roasting

   Quarter the tomatoes, slice the tachet pepper, leave the Scotch bonnet whole, quarter the onion, and separate garlic cloves (keep skins on). Place everything in a roasting dish, drizzle with olive oil, sprinkle with salt, and toss to coat.

   Time: PT10M

3. Roast Vegetables

   Roast the vegetables for 15‑20 minutes, turning once, until the tomatoes and peppers are charred and the garlic skins are blackened.

   Time: PT20M

   Temperature: 200°C

4. Blend Roasted Base

   Transfer the roasted vegetables (including skins) to a blender, add a splash of olive oil if needed, and blend to a coarse or smooth paste depending on preference.

   Time: PT5M

5. Sauté Aromatics

   Heat the goat meat cooking oil (or neutral oil) in a stainless steel pot over medium heat. Add the sliced onion, bay leaf, curry powder, and thyme. Stir for 2‑3 minutes until the onion becomes translucent and the spices are fragrant.

   Time: PT5M

6. Add Tomato Puree

   Stir in the tomato puree and cook for 5‑8 minutes, stirring frequently, until the raw tangy taste disappears and the mixture deepens in color.

   Time: PT7M

7. Incorporate Roasted Paste

   Add the blended roasted vegetable paste to the pot. Mix well and continue to fry for another 3‑4 minutes, ensuring it does not stick to the bottom.

   Time: PT5M

8. Season Lightly

   Add a pinch of salt and a dash of pepper powder (optional). Do not over‑salt because the stock will add more seasoning later.

   Time: PT2M

9. Add Stock and Rice

   Pour in the beef or goat meat stock, then add the rinsed parboiled rice. Stir to combine, ensuring the rice is evenly coated with the sauce.

   Time: PT5M

10. Steam the Rice

    Cover the pot tightly with a lid and reduce heat to low. Let the rice steam for 20‑22 minutes, or until the liquid is absorbed and the rice is tender.

    Time: PT22M

11. Finish with Fresh Ingredients

    Turn off the heat. Gently fold in diced fresh tomatoes, diced fresh onion, and butter. Cover again for 3 minutes to let the butter melt and the fresh veggies soften.

    Time: PT5M

12. Rest and Serve

    Allow the Jollof rice to rest, covered, for 5 minutes before fluffing with a fork and serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g