Nigerian Jollof Rice

• •2 cups Long grain parboiled rice (rinsed thoroughly)
• •3 pieces Red bell peppers (roughly chopped)
• •2 pieces Roma tomatoes (roughly chopped)
• •1 piece Scotch bonnet pepper (or to taste, seeds removed for less heat)
• •1 piece Onion (large, 1/2 chopped, 1/2 sliced for garnish)
• •6 tbsp Tomato paste
• •1 cup Vegetable oil
• •3 cups Chicken or vegetable broth
• •1 tsp Curry powder
• •1 tsp Dried thyme
• •2 pieces Bay leaves
• •1 tsp Salt (or to taste)
• •1 tsp Black pepper (or to taste)
• •2 tbsp Unsalted butter (optional)

Instructions

1. 1

   Blend the bell peppers, Roma tomatoes, Scotch bonnet pepper, and half of the large onion with about 1/2 cup of water until smooth. Set aside. This is your 'pepper mix'.

2. 2

   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the remaining chopped onion and sauté until softened and translucent, about 3-5 minutes.

3. 3

   Stir in the tomato paste and fry for 5-7 minutes, stirring continuously, until it darkens in color and loses its raw taste. This step is crucial for depth of flavor.

4. 4

   Pour in the blended pepper mix, curry powder, dried thyme, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low, cover, and let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil separates.

5. 5

   Add the rinsed parboiled rice to the sauce and stir well to ensure every grain is coated. Pour in the chicken or vegetable broth and add the bay leaves. Bring to a boil.

6. 6

   Once boiling, reduce the heat to very low, cover the pot tightly with foil and then the lid (to trap steam effectively). Cook for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid too often.

7. 7

   If using, gently stir in the butter. Remove the bay leaves. Fluff the rice with a fork, mixing the top and bottom layers to incorporate the 'bottom pot' crust if it formed. Serve hot.

Chef's Tips

• 💡For an authentic smoky flavor, you can slightly char some of your bell peppers before blending.
• 💡Don't stir the rice too much while it's cooking; this helps create the desirable 'bottom pot' (burnt bottom) crust.
• 💡Adjust the amount of Scotch bonnet pepper to your desired level of heat. For less spice, omit it entirely or use a milder chili.
• 💡Serving Jollof Rice with fried plantains, grilled chicken, or coleslaw makes for a complete and traditional Nigerian meal.