Jollof Rice

Nutrition values are AI-estimated based on ingredients.

• 4 red bell peppers
• 7 Roma tomatoes
• 1 large red onion
• 1 knob fresh ginger
• 3 small red hot peppers (Scotch Bonnets/Habaneros)
• Garlic cloves
• Paprika
• Curry powder
• Dried thyme
• 1 yellow Knorr bouillon cube
• 3 cups long-grain white rice
• 1/4 cup clear cooking oil
• 2 tbsp butter
• 2 bay leaves
• Water/broth

1. 1Char two red bell peppers directly over a gas flame, then peel and clean the blackened skin.
2. 2Roughly chop the remaining two red bell peppers, all Roma tomatoes, half of the red onion, the hot peppers, and the ginger.
3. 3Blend all chopped ingredients with liquid into a smooth, thick, orange-red purée.
4. 4Pour the blended sauce into a small saucepan and simmer on the stovetop to reduce and concentrate flavors.
5. 5Heat cooking oil in a large stainless steel pan; sauté the finely diced remaining half of the red onion and minced garlic until softened and fragrant.
6. 6Add the reduced blended sauce to the sautéed aromatics in the large pan; stir in paprika, curry powder, dried thyme, and a crushed Knorr bouillon cube.
7. 7Continue to cook the sauce until the oil separates, indicating a well-cooked tomato base.
8. 8Add the long-grain white rice to the cooked sauce, stirring to combine thoroughly.
9. 9Add water or broth and bay leaves to the rice and sauce mixture; bring to a boil.
10. 10Reduce heat, cover the pan, and simmer until the rice is cooked through and liquid is absorbed.
11. 11Stir in several small cubes of butter just before serving.

These instructions are our analysis of the original video. Watch on YouTube →