West African Jollof Rice

🔥 Prep

• Rinse 400 g Long-Grain Parboiled Rice under cold water until water runs clear, then drain.
• Dice 400 g Plum Tomatoes.
• Core and dice 2 pcs Red Bell Pepper.
• Finely chop 1 pcs Scotch Bonnet Pepper (remove seeds for less heat if desired).
• Peel and finely chop 2 pcs Red Onion.
• Peel and mince 4 cloves Garlic.
• Peel and grate 15 g Ginger.
• Measure out 70 g Tomato Paste, 60 ml Vegetable Oil, 500 ml Chicken Broth, 200 ml Water, 1 tsp Dried Thyme, 1 tsp Curry Powder, 3 pcs Bay Leaves, 1.5 tsp Salt, 0.5 tsp Black Pepper.

🔥 Cook

• 1. Heat 60 ml Vegetable Oil in a large pot over medium heat until shimmering.
• 2. Add the chopped onions and sauté for 5 minutes until translucent.
• 3. Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
• 4. Pour in the diced plum tomatoes, red bell pepper, and Scotch bonnet pepper; simmer for 8 minutes stirring occasionally.
• 5. Mix in the 70 g Tomato Paste, 1 tsp Dried Thyme, 1 tsp Curry Powder, and 3 pcs Bay Leaves; cook for 2 minutes to develop flavor.
• 6. Season with 1.5 tsp Salt and 0.5 tsp Black Pepper; stir to combine.
• 7. Add the rinsed 400 g Long-Grain Parboiled Rice, stirring to coat each grain with the tomato mixture.
• 8. Pour in 500 ml Chicken Broth and 200 ml Water; bring to a boil over high heat.
• 9. Once boiling, reduce heat to low, cover the pot tightly, and simmer for 20 minutes without stirring.
• 10. After 20 minutes, remove from heat and let it rest, still covered, for 10 minutes.
• 11. Fluff the rice with a fork, discard bay leaves, and serve.

🔥 Serve

• Transfer the Jollof rice to a large serving platter and garnish with sliced fresh herbs like parsley or cilantro if desired.
• Serve hot alongside grilled chicken, fried plantains, or a simple salad of cucumber and tomato.
• Pair with a side of stewed beans or fried fish for a complete West African meal.