Jollof rice

Jollof rice is an excellent dish to bring to a buffet or barbeque.

Moderately spiced, with layers of flavour from the pepper-tomato paste and mix of spices, it’s definitely a crowd pleaser.

I usually keep it vegetarian so that everyone can eat it, but any leftovers reheat very well.

My recipe is adapted from this one on the Sisi Jemimah website.

Jollof rice
(serves 8)

• 3 bell peppers, diced
• 3 large tomatoes, diced
• 1 hot red chilli, minced (or to taste)
• 3 onions, chopped
• ¼ cup sunflower oil
• ½ cup tomato paste
• 3 stock cubes (vegetable or chicken)
• 1 tsp curry powder
• ½ tsp dried thyme
• 3 bay leaves
• 2 tsp white pepper
• 4 cups easy cook rice
• 2 cups vegetable (or chicken) stock
• 2 Tb butter
• 1 thumb of ginger, minced
• 1 tsp salt (or to taste)

1. In a food processor, blend the red peppers, 2 tomatoes, chilli pepper and one onion to a paste. Add a splash of water necessary.
2. Heat the sunflower oil in a large pot over a medium flame. Add one chopped onion, and sauté until softened.
3. Add the pepper paste, tomato paste, stock cubes, curry powder, thyme, bay leaves and a teaspoon of white pepper. Fry for about fifteen minutes until the sauce thickens.
4. Rinse the rice in a strainer to remove the starch.
5. Stir the stock into the sauce, then add the rice, ensuring that the rice is covered by about 1cm of liquid. Stir in the butter, ginger, salt and remaining pepper.
6. Cover, turn the heat to low and leave to cook until the rice is tender. Stir occasionally with a wooden spoon and add a bit of water if necessary.
7. When the rice is nearly ready, stir through the remaining tomato and onion. Adjust the seasoning and serve.

Family score: 8.4 out of 10

Tags: African food, gluten-free, red peppers, rice, vegetarian