Smoky Nigerian Party Jollof Rice
A celebrated West African rice specialty slow-cooked in a rich reduction of plum tomatoes, sweet bell peppers, and scotch bonnet chillies with subtle smoky party aroma.
Ingredients
- • 4 cups long-grain parboiled rice
- • 1 can (400g) plum tomatoes
- • 3 red bell peppers (tatashe)
- • 3 scotch bonnet chillies (atarodo)
- • 2 red onions
- • 100g tomato paste
- • 1/2 cup vegetable oil
- • 2 tbsp unsalted butter
- • 2 cups rich chicken or beef stock
- • 1 tbsp curry powder
- • 1 tbsp dried thyme
- • 3 bay leaves
- • 1 tsp white pepper
- • 2 seasoning cubes
- • 1 tsp salt
Preparation Steps
Blend plum tomatoes, red peppers, scotch bonnets, and 1 onion into a smooth purée and boil down until thick.
Heat vegetable oil in a heavy pot, sauté sliced remaining onion until translucent, then stir in tomato paste and fry for 5 minutes.
Pour in the reduced pepper purée, curry powder, thyme, bay leaves, seasoning cubes, and white pepper; fry on low heat until oil floats to the top.
Rinse parboiled rice thoroughly until water runs clear, then add to the pot with hot stock, stirring once to combine.
Cover tightly with foil and lid; cook on low heat for 30 minutes until rice absorbs all liquid.
Turn up the heat slightly in the last 5 minutes to allow the bottom layer to char gently for authentic party smoke aroma, then fold in butter and rest 10 minutes.