Jollof rice
Rice cooked in a rich pepper and tomato stew. The party dish.
At a glance
- Time
- 1 hr 15 min
- Serves
- 6
- Kitchen
- West African
- Heat
- Medium
First time?
Jollof is at every West African party and every argument about whose is best. The rice cooks in a stew of blended peppers and tomatoes and soaks up all the flavour. The scotch bonnet brings heat and fruitiness; use half for a milder pot.
Method
Blend the peppers, tomatoes, scotch bonnet and onion until smooth.
Heat the oil in a heavy pot and fry the sliced onion until soft. Add the tomato paste and fry, stirring, for 5 minutes until it darkens.
Pour in the blended pepper base. Cook, stirring often, for 20 to 25 minutes, until it thickens and the oil rises to the top.
Add the bay leaves, curry powder, thyme, crumbled stock cubes and salt. Wash the rice until the water runs clear and stir it in with the stock.
Cover the pot with foil and then the lid. Cook on a low heat for 30 minutes, until the rice is tender. Stir once, gently, halfway through.
Turn off the heat and leave it covered for 5 minutes before fluffing with a fork.
A little catching on the bottom is wanted: that smoky layer is what people call party jollof.
Eat it with: Fried plantain, chicken and coleslaw.
Your shopping list.
All 13 things, grouped by where they are in the shop. Show this at the counter if you need a hand.
Oils, tins and everyday
- vegetable oil
- tomato paste
- stock cubes
- chicken or vegetable stock
- salt
Come and see us in store.
No online orders and no delivery. Everything is waiting on the shelves and at the counters in our shops in Dublin and Drogheda.