Jollof

Ingredients

• •3 cups Long Grain Parboiled Rice
• •6 oz Tomato Paste
• •6 medium Fresh Tomatoes
• •3 large Red Bell Peppers
• •2 whole Scotch Bonnet Peppers
• •2 large Onions
• •1/2 cup Vegetable Oil
• •3 cubes Stock Cubes
• •1 tsp Thyme
• •1 tsp Curry Powder
• •2 lbs Chicken (or Beef, Goat)

Instructions

1. 1

   Blend tomatoes, peppers, scotch bonnet, and one onion until smooth.

2. 2

   Heat oil in a large pot. Fry diced onions until golden.

3. 3

   Add tomato paste and fry 2-3 minutes until darkened.

4. 4

   Pour in blended mixture. Cook 20-25 minutes until oil floats on top.

5. 5

   Add stock cubes, thyme, curry. Stir well.

6. 6

   Add rinsed rice and water to just cover. Cover tightly.

7. 7

   Cook on low 30-40 minutes until rice is tender.

8. 8

   For smoky flavor, let bottom char slightly in last 5 minutes.

Tips

• 💡Use parboiled rice for best texture.
• 💡Cook tomato base until oil separates.
• 💡Don't stir rice while cooking.