West African classic - Nigerian style_
Jollof is a one-pot rice dish cooked in a rich tomato-pepper stew. This is the Nigerian version - smoky, spicy, and slightly sweet.
*Ingredients - Serves 6-8*
*For the stew base:* - 6 medium tomatoes, blended - 3 red bell peppers/tatashe, blended - 2 scotch bonnet peppers/atarodo, blended - 1 large onion, ½ blended, ½ sliced for frying - 3 tbsp tomato paste - ⅓ cup vegetable oil - 2 tbsp curry powder - 1 tbsp thyme - 2 tsp bouillon powder or 2 stock cubes - 1 tsp salt, adjust to taste
*For the rice:* - 4 cups long grain parboiled rice - washed until water runs clear - 3 cups chicken/beef stock or water - 1 bay leaf
*Optional add-ins:* - 1 cup diced carrots, green peas, sweetcorn - Protein: chicken, beef, or fish cooked separately
*Instructions*
*1. Make the stew base - 15 min* Heat oil in a large pot on medium heat. Fry the sliced onions for 2 min until translucent. Add tomato paste and fry for 3-4 min until it darkens and loses the raw taste. Pour in the blended tomato-pepper mix. Fry on medium-low for 15-20 min, stirring often, until the oil starts to separate and the sauce thickens. This removes the raw sour taste.
*2. Season the stew* Add curry, thyme, bouillon, salt, and bay leaf. Stir for 1 min. If using, add your cooked meat/chicken and the stock. Let it simmer 3 min.
*3. Cook the rice - 30 min* Taste the stew - it should be slightly salty and flavorful because the rice will absorb it. Add the washed rice and stir gently so every grain gets coated. Reduce heat to low, cover tightly with foil + lid. Cook for 20-25 min without opening. The key to smoky "party jollof" flavor: let the bottom slightly burn for 5 min at the end. This is called "burnt bottom" and is highly prized.
*4. Finish and fluff* Turn off heat. Add diced carrots, peas, sweetcorn if using. Stir gently from the bottom. Cover and let it steam for 5 min off heat. Fluff with a fork before serving.
*Tips for good Jollof* - *Parboiled rice is key* - Regular rice gets mushy. Wash it well to remove starch. - **Don’t add too much
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