Jollof Rice

Ingredients #

• 2 tbsp olive oil
• 2 large onions, diced

• 2 cans of chopped tomatoes
• 2 tbsp tomato paste
• 1 red bell pepper, diced
• 1-2 scotch bonnet pepper, sliced, seeds and stem removed (or keep the seeds for extra kick)

• 6 garlic cloves, minced
• 2 inch fresh ginger
• 4-5 springs of fresh thyme
• 2 bay leaves
• 1 tbsp of curry powder
• 1.5 tsp of smoked paprika
• 1 tsp of all purpose seasoning
• 1 teaspoon of dried rosemary
• 3 tsp vegetable bouillon paste (or one stock cube)

• 500g of uncooked basmati rice
• 1 can of kidney beans
• 2 cups of vegetable stock (using 1 stock cube)

To garnish:

• 0.5 cups of pickled onions
• 0.25 cup of coriander

Method #

1. In a heavy bottomed pot, over medium heat, add oil and let heat.
2. Add onions and let saute until softened (about 3-5 minutes).
3. While onions cook, in a blender, add can of chopped tomatoes, tomato paste, scotch bonnet peppers, and bell peppers. Blend together until smooth. Set aside.
4. Into the pot, add garlic, ginger, and seasonings. Stir together and let cook for 30 seconds, ensuring it doesn’t burn.
5. Add in tomato pepper sauce from the blender and a stock cube. Stir until combined.
6. Add rice, beans, and 2 cups of stock then stir.
7. Cover and reduce heat to simmer. Allow to cook for 30-35 minutes.
8. Remove from heat and fluff with a fork. Remove thyme sprigs and bay leaves.
9. Stir in pickled onions and serve with coriander.