Jollof Rice

Method

1. 1

   Blend the tomatoes, bell peppers, scotch bonnet and one onion until smooth, then boil the purée in a dry pot for 10 minutes to cook off the raw taste and excess water.

2. 2

   In the same pot, heat the oil and fry the sliced onion for 3 minutes, then add the tomato paste and fry 5 minutes more until it darkens to brick red.

   💡 Frying the paste until it deepens in color is where jollof's signature savor starts.

3. 3

   Return the pepper purée with the curry powder, thyme and bay leaves and simmer 10 minutes until the sauce is thick and the oil rises to the top.

4. 4

   Stir in the rice until every grain is coated, then add the stock and salt; the liquid should barely cover the rice.

5. 5

   Seal the pot with foil under the lid and cook on the lowest heat for 25 minutes without peeking.

   💡 The foil traps steam so the rice cooks through without burning — the essential party-rice trick.

6. 6

   Let the bottom layer toast for a final 3–4 minutes on medium heat for that faint smokiness, then fluff and rest 5 minutes.

7. 7

   Serve hot with fried plantain and whatever protein the party demands.