Jollof rice is the pride of West Africa. This vibrant, one-pot dish is packed with bold flavors and a delightful kick that'll have you coming back for seconds.
500g of beef, chicken or lamb (alt: mixed vegetables)
2 ½ cups long grain rice, rinsed
1 ½ cups water
2 teaspoons curry powder
1 teaspoon ground ginger
2 chicken bouillon cubes
1 cup frozen mixed vegetables
1 scotch bonnet or habanero pepper (Leave out if you don't like spice)
ground black pepper and salt
½ teaspoon mixed dried herbs
INSTRUCTIONS
Preparation
Blend the tomato base: Cut the tomatoes, onions, and red bell pepper into chunks, discarding the bell pepper seeds. Add them to a blender with the deseeded scotch bonnet pepper, ginger, and ½ cup of water. Blend until smooth, then set aside.
Cooking
Cook the sauce: Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Once hot, add in the tomato paste and mix until fully incorporated, dark, and fragrant. Pour in the blended tomato-pepper mixture and cook for 10 minutes, stirring occasionally, until the mixture begins to reduce and deepen in color.
Season and build flavor: Add the curry powder, nutmeg, thyme, smoked paprika, salt, pepper, and crushed bouillon cubes. Cook for 20 minutes, stirring occasionally, until the stew thickens, reduces by half, and turns a deep red with oil beginning to separate on top.
Add the rice and simmer: Stir in the rinsed rice, bay leaves, and chicken/beef broth. Bring the pot to a boil, then immediately reduce the heat to low. Cover tightly with foil and a lid, and simmer for 30-45 minutes until the rice is cooked through and the liquid is absorbed.
Rest and serve: Remove from heat and let the rice rest, covered, for 5-7 minutes before fluffing with a fork.
Enjoy! Serve warm then store in an airtight container in the refrigerator. Best for 5-7 days.
