Jollof rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Showing items 1 to 3 of 6
- 400g basmati rice
- 3 red peppershalved and deseeded
- 1 white onionhalved
- 2 garlic cloves
- 1 tbsp grated gingeror ginger purée
- 1 Scotch bonnet chillideseeded if you prefer less heat (optional)
- 5 tbsp vegetable or sunflower oil
- 100g tomato purée
- 2 bay leaves
- 1 tbsp dried thyme
- 2tsp curry powder(we used hot madras)
- ½ tsp ground white pepper
- 600ml hot chicken stockmade with 2 stock cubes
Nutrition: Per serving (8)
- kcal275
- fat8glow
- saturates1g
- carbs42g
- sugars5glow
- fibre4g
- protein6g
- salt0.8glow
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.
step 2
Heat the oil in an ovenproof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often. Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.
