Saucepan@saucepan · Shared this recipeFollowAfrican · mainNigerian Jollof RiceA rich and aromatic one-pot West African rice dish made with a blended tomato and pepper sauce, seasoned with spices, and steamed to perfection.total1 hrprep10 mincook50 minservings8Original recipe on cheflolaskitchen.comKeep this recipeAdd a copy of Nigerian Jollof Rice to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings3 red bell pepper3 Plum tomatoes1 medium onion2 scotch bonnet/habanero, use less if you don't like it spicy0.25 cup water0.5 cup oil1 medium onion, sliced4 tbsp tomato paste4 clove garlic, finely minced1 tbsp ginger, grated2 bay leaves1 tbsp thyme1 tbsp curry Powder1 tsp salt, or add to tastewhite Pepper or black pepper, to taste1 tbsp chicken bouillon powder, or 3 cubes4 cup long grain rice, rinsed and drained3 cup chicken stock, Please read notes on the water ratio1 large tomato, sliced1 medium onion, sliced2 tbsp butter, at room temperature - optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet.2Step 2: Heat the cooking oil in a large pan over medium heat. Add the diced onions and let them cook for about 3 minutes or until they are soft.3Step 3: Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves. Leave to cook for 2 more minutes.4Step 4: Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick. About 10 to 15 minutes.5Step 5: Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.6Step 6: Add the rinsed and rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.7Step 7: Once it begins to boil, after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done. About 30 minutes.8Step 8: Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.9Step 9: Serve with sweet fried plantains, roasted chicken, or salad.getsaucepan.com/r/d60ddd17-7ad6-46d7-a095-37d5e4813ee9 · Original: https://cheflolaskitchen.com/jollof-rice/
