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 
Amina's Kitchen
Musa on the GrillKemi's Weekend Kitchen Amina's Kitchen
Nigerian jollof rice
Long-grain rice slowly steamed in a rich tomato and pepper base. A familiar centrepiece for a shared table. From Emeka's Home Kitchen.
Photo by Adewuyi Israel · CC BY-SA 4.0
Image details
Resized and cropped for display. Image remains under its original license.
20 minPreparation
50 minCooking
6Servings
What you’ll need
6 servings
Let’s get cooking
- 1
Blend the tomatoes, peppers, scotch bonnet and one onion. Slice the other onion; rinse and drain the rice.
- 2
Warm the oil in a heavy pot. Soften the sliced onion for 4 minutes, then stir in the tomato paste and fry for 3 minutes.
- 3
Pour in the blended vegetables. Simmer uncovered for about 18 minutes, stirring often, until the sauce is thick and no longer watery.
- 4
Add the stock, curry, thyme, bay leaves and salt. Bring to a simmer and fold in the rice.
- 5
Cover with a close-fitting lid and cook over low heat for 25–30 minutes. If the grains are still firm, add a little hot water and continue steaming.
- 6
Rest off the heat for 10 minutes. Remove the bay leaves and lift the rice gently with a fork.
A little kitchen wisdom
Keep the heat low once the rice goes in. Too much liquid and repeated stirring make the grains soft.
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