Jollof is literally a staple in my home. here’s my most up to date recipe. I modify ever so slighty in the way I cook it from time to time. Enjoy :D
For the pepper sauce
- 2 red bell peppers
- 2 onions
- 4 or 5 scotch bonnets (can add more or less dependent on how hot you like your food)
- 1 cup of water
- 2 tins of chopped tomato
For the Rice
- 4 cups rice
- 1 onion diced small
- 3 bayleafs
- 1 tsp curry power
- 1 tsp thyme
- 2 tsp grated ginger
- 4 cubes chicken knorr, crushed
- Tin of Tomato Puree
- 1 large spoon of sunflower oil
- In a large bowl put the 4 cups of rice and cover with boiling water - leave to the side
- Blend your pepper mix
- In a large pot, add the oil and let it heat up
- Add the diced onions, tomato puree, grated ginger, thyme, bayleafs and crushed chicken knorr cubes to the pot and cook on high heat.
- Add 2.5 large spoons of the blended pepper mix to the pot and leave to cook for about 10-15 mins. (medium - high heat) it will be sizzling - FYI. Be sure to stir so it doesn’t burn at the bottom.
- Take the bowl with your rice in it, drain the water and wash the rice thoroughly. Rinse the rice with cold water several times until it runs clear. This is taking the starch out of the rice.
- Add the washed rice to the cooking pepper mix and stir together until the rice is coated with the pepper mix.
- As the rice has been slighty parboiled, you will not need to add an enormous amount of water to this for it to continue cooking, plus with the foil going on top it will be steaming anyway.
- What I would advise is to add a little bit of water and then come back to see if you need more.
- Add about 0.5 cup of water in the first instance and then cover the pot with foil and put on a low heat.
- Leave this to cook and come back to turn the rice and check if it’s cooked every 15 mins.
- After about 35-40 mins the rice should be done.
- Take the foil paper off and turn off the heat.
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