Jollof rice
Rice cooked in a thick sauce of tomato, pepper and onion. The sauce is reduced dark before the rice goes in.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Blend the tomatoes, peppers, one onion and the scotch bonnet until smooth.
Fry the second onion in the oil until soft, add the tomato paste and cook five minutes, until it darkens.
Pour in the purée and reduce it for twenty-five minutes over medium heat, stirring. It darkens, thickens and the oil begins separating at the edges.
Add the curry powder, thyme, bay and stock, season and bring it to the boil.
Stir in the rinsed rice once, cover with foil and a lid, and cook on the lowest heat for twenty-five minutes. Do not lift the lid or stir.
Take it off and let it stand ten minutes. Fork it through from the bottom up, lifting the lower layer.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Noahalorwu · CC BY-SA 4.0