Rice
Nigerian jollof rice
70 min
Kemi's Weekend KitchenPhoto by Adewuyi Israel · CC BY-SA 4.0
Image details
Resized and cropped for display. Image remains under its original license.
Recipe
RiceKemi's Weekend Kitchen 
Emeka's Home Kitchen
Amina's Kitchen
Musa on the GrillKemi's Weekend Kitchen Amina's Kitchen
A pot of party jollof
Rich pepper stew, long-grain rice, and that little bit of smoky magic. A generous pot made for sharing.
Photo by Adewuyi Israel · CC BY-SA 4.0
Image details
Resized and cropped for display. Image remains under its original license.
20 minPreparation
45 minCooking
6Servings
What you’ll need
6 servings
Let’s get cooking
- 1
Blend the peppers, tomatoes, one onion, and scotch bonnet until smooth. Slice the remaining onion. Rinse the rice and drain.
- 2
Warm the oil in a heavy pot over medium heat. Soften the sliced onion, stir in the tomato paste, and cook for 3 minutes.
- 3
Add the blended mixture. Cook, stirring regularly, until it thickens and the oil begins to separate, about 15 minutes.
- 4
Stir in the thyme, curry powder, bay leaves, stock, and salt. Bring to a simmer, then fold in the drained rice.
- 5
Cover tightly and reduce the heat to low. Cook for 25–30 minutes, checking once near the end. If needed, add a small splash of hot stock and cover again.
- 6
Rest off the heat for 10 minutes. Remove the bay leaves, fluff gently, and bring the pot to the table.
A little kitchen wisdom
Use a heavy pot with a close-fitting lid. Add hot stock a little at a time if the rice needs it; excess liquid can make it soft.
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Around the table 1
I am about to try it. Looks so awesome!!!