Jollof Rice
This west-African rice dish is a must if you want to spice up a meal! The rice really becomes the star of the show! Cooked in one pot, the rice develops a really incredible flavour which really packs a spice punch. If you are serving to small children who are not used to spicy food you may want to tone done the heat, or you could also serve with some yoghurt/sour cream on the side if you prefer to help cool down little mouths!
Serves: 4-6 adults
Prep: 10 mins
Cooking Time: 50-60 mins
Ready In: 1hr-1hr 10 mins
- 300g Basmati Rice
- 4 large Sweet Red Peppers
- 1 large Red Onion
- Thumb Ginger, grated
- 2 Red Chilies
- 1 tbsp Tomato Puree
- 2 Garlic Cloves
- 2 Bay Leaves
- 525ml Beef Stock
- 1/2 tbsp Thyme
- 1 tbsp Curry Powder
- 1 tbsp Olive Oil
- Blend the peppers, chilies, garlic, ginger and onion until smooth. Add to a large pan, bring to a boil, and then simmer and reduce down to cook out the water from the peppers. It will become a really thick sauce.
- Add the olive oil, thyme, curry powder and tomato puree and cook for a further 2-5 minutes. Add the stock and bay leaves and bring to boil, add the rice, and bring to the boil again.
- Reduce the heat right down, cover the pan with foil, then put the lid on. Cook for 30 minutes.
- After 30 minutes, stir, then put the foil and lid back on and leave to rest for 10 minutes off the heat. Re-stir and serve with chicken or fish, plantain and some veg.
Method
- Blend the peppers, chilies, garlic, ginger and onion until smooth. Add to a large pan, bring to a boil, and then simmer and reduce down to cook out the water from the peppers. It will become a really thick sauce.
- Add the olive oil, thyme, curry powder and tomato puree and cook for a further 2-5 minutes. Add the stock and bay leaves and bring to boil, add the rice, and bring to the boil again.
- Reduce the heat right down, cover the pan with foil, then put the lid on. Cook for 30 minutes.
- After 30 minutes, stir, then put the foil and lid back on and leave to rest for 10 minutes off the heat. Re-stir and serve with chicken or fish, plantain and some veg.
Ingredients
- 300g Basmati Rice
- 4 large Sweet Red Peppers
- 1 large Red Onion
- Thumb Ginger, grated
- 2 Red Chilies
- 1 tbsp Tomato Puree
- 2 Garlic Cloves
- 2 Bay Leaves
- 525ml Beef Stock
- 1/2 tbsp Thyme
- 1 tbsp Curry Powder
- 1 tbsp Olive Oil
Additional Information
Jollof Rice is perfect served with grilled meats, fish or, my favourite, plantain! It also makes a great addition to a buffet table or BBQ. If you want to make this vegetarian/vegan swop the beef stock for vegetable stock.
You Might Also Like...
These kebabs are amazing on a BBQ or griddled in the house and they require very little prep work.
Hawawshi is an Egyptian street food perfect for fun weekend dining and also for buffets.
This fruity lamb tagine is just what you need on a weekend when you want a delicious, healthy meal, but you really don't want to invest the time in making it! You can get the kids involved in making it too!
