Nigerian Jollof Rice

Ingredients

• 2 cups long-grain rice, rinsed
• 3 tomatoes
• 1 red pepper
• 1 onion (plus 1 sliced for cooking)
• 3 tbsp oil
• 2 tbsp tomato paste
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 bay leaf
• 2.5 cups stock
• Salt and pepper

Instructions

1. Blend the tomatoes, red pepper and whole onion into a smooth puree.
2. Heat the oil and soften the sliced onion, then add the tomato paste and fry for 2 minutes.
3. Pour in the blended puree and cook it down for 10-12 minutes until thick and deep red.
4. Stir in the curry powder, thyme, bay leaf, salt and pepper.
5. Add the rinsed rice and stock, stir once, then cover tightly and cook on low.
6. Cook for 25-30 minutes without stirring, until the rice is tender and a little smoky at the base.
7. Fluff with a fork and rest before serving.

Serving suggestions

• Serve with fried plantain, salad or grilled chicken.

Storage & reheating

Keeps for 3 days and freezes well; reheat with a splash of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions