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  • abithewitterer

Easy Peasy 'Jolloff' Rice

Abigail Carberry @abithewitterer

Original recipe gifted from a Nigerian friend and then slightly adapted to suit my palate. This version has fewer scotch bonnet peppers than some might like, add as many as your mouth and heart can handle!! Not for the faint-hearted out there but a delicious side or main dish.


Ingredients

  • 5 medium-sized tomatoes, roughly chopped

  • 1 red pepper, roughly chopped

  • 1.2 medium-sized onion, roughly chopped, set aside

  • 1 scotch bonnet or habanero peppers (de-seeded)

  • 60ml (1/4 cup) of vegetable oil

  • 2 tbsp tomato paste

  • 500g (2 cups) of parboiled rice (to parboil, boil water, add a little salt, and then cook rinsed rice for 5 mins)

  • 375ml (2 1/2) cups of chicken stock

  • 1 tsp salt to taste

  • 1/2 tsp curry powder

  • 1/2 tsp dried thyme

  • 1 tsp All purpose seasoning

  • 2 stock cubes (chicken or vegetable)

  • 3 bay leaves

  • Water, as needed

Instructions

  1. Blend your tomatoes, red pepper, peppers until everything is blended well.

  2. In a medium pot, heat your oil on medium-high heat. Once the oil is heated add the onions and fry until they turn golden brown, add the tomato paste and fry for about 2-3 minutes. Set aside some (of the tomato mix (about 1/4 cup) then add the rest of the blended tomato mixture and fry the mixture with the onions and tomato paste for approx 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn. It will go a beautiful deep red color.

  3. After approx 30 minutes, turn the heat down to medium, and add the stock. Mix and add your seasonings (salt, curry powder, thyme, all-purpose seasoning). Continue to boil for about 10 minutes.

  4. Add the parboiled rice to the pot. Mix it very well with the tomato stew. If necessary add extra water so that the rice is level with the tomato mixture/stock. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes. Check after 15 mins, you can do a quick stir to ensure it does not stick but that is a personal rice cooks choice.

  5. When the liquid has almost dried up add the set-aside tomato stew, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your rice is ready!!

  6. Serve as a side dish or add chicken, fish, beef, and/or veggies to make the main course.