Delicious jollof rice recipe for a perfect meal

Ingredients for Jollof rice

• 4 red peppers

• 2 medium to large onions, chopped

• 3 bulbs of garlic, peeled, chopped

• 10 g salt

• 1/2 scotch bonnet pepper, deseeded, chopped

• 100 g plum tomatoes, chopped

• 60 ml sunflower oil

• 5 ml dried thyme

• 2.5 ml ground ginger

• 2.5 ml cayenne pepper or alternative

• 1.25 ml smoked paprika

• 15 g tomato paste

• 480 ml chicken stock

• 5 ml red palm oil

• 225 g white basmati rice

How to make Jollof rice

1. Finely slice the peppers and onions.  

2. Make a paste by mashing the garlic with 1 teaspoon of salt.  

3. Seed and slice the Scotch bonnet pepper, then dice the tomatoes and set them aside.  

4. Heat sunflower oil in a frying pan over high heat, then soften the onions and peppers for 5 minutes, stirring frequently.  

5. Add the garlic paste, Scotch bonnet pepper, diced tomatoes, and dry seasonings, and cook for a further 10 minutes over medium heat, stirring frequently.  

6. Stir in the tomato paste and cook for an additional minute, then remove the pan from the heat.  

7. Blend the mixture with 180 ml of chicken stock; if prepared in advance, reheat it first.  

8. Add another 180 ml of stock and blend until the mixture is smooth.  

9. Stir in the palm oil and a final teaspoon of salt, then pour 600 ml of this mixture back into the pot.  

10. Heat the sauce until it is lightly bubbling.  

11. Measure your rice and add it to the pot, ensuring it has a tight-fitting lid; if it doesn’t, cover with foil, shiny side down, to retain heat.  

12. Stir gently to coat all the rice in the red sauce, then reduce the heat to the lowest possible flame.  

13. Cover and simmer for 10 minutes.  

14. Open the lid and stir gently, making sure to get under the centre of the pan for even cooking.  

15. Cover and simmer for another 10 minutes.  

16. Open and stir for a final time, then simmer for a last 10 minutes.  

17. Turn off the heat and allow the rice to steam, covered, for a further 15 minutes.  

18. After 15 minutes, open the lid and leave to stand uncovered for 5 minutes.  

19. Fluff the rice with a fork, working slowly inward from the edge of the pan in a swirling motion.  

20. If the rice is not completely cooked, add the remaining 120 ml of stock, stir gently, and place back over low heat for another 10 minutes.  

21. Spoon the rice onto a serving dish and enjoy.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.