Authentic West African Jollof Rice

8 steps. Take it one step at a time.

1. 01

   Blend the red bell peppers, Scotch bonnet peppers, and plum tomatoes

   Blend the red bell peppers, Scotch bonnet peppers, and plum tomatoes until smooth. Set aside.

2. 02

   Heat the vegetable oil

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent. Add the garlic and ginger and cook for another 2 minutes until fragrant.

   7 min
3. 03

   Add the tomato paste

   Add the tomato paste to the pot. Fry it in the oil and onion mixture for 5-8 minutes, stirring frequently. The paste should turn a darker shade of red and lose its raw, tart smell.

   8 min
4. 04

   Pour in the blended pepper and tomato mixture

   Pour in the blended pepper and tomato mixture. Stir well and cover. Let it simmer on medium-low heat for 10-15 minutes until the sauce reduces and the oil starts to float on top.

   15 min
5. 05

   Stir in the chicken stock, thyme, curry powder, bay leaves, and salt

   Stir in the chicken stock, thyme, curry powder, bay leaves, and salt. Bring the mixture to a boil.

6. 06

   Rinse the parboiled rice thoroughly under cold water

   Rinse the parboiled rice thoroughly under cold water until the water runs clear. Add the washed rice to the pot. Stir gently to ensure the rice is submerged in the liquid. If the liquid doesn't cover the rice by about half an inch, add a splash more water.

7. 07

   Cover the pot tightly

   Cover the pot tightly with a layer of aluminum foil, then place the lid on top. This traps the steam inside, which is crucial. Reduce the heat to very low and cook for 30 minutes without opening.

   30 min
8. 08

   After 30 minutes, check the rice

   After 30 minutes, check the rice. If it is soft, stir in the butter (if using) and fluff with a fork. Cover again for 5 minutes before serving to let the flavors settle.

   5 min