INGREDIENTS
• Tomatoes
• Red bell pepper
• Red onion
• Fresh ginger
• Garlic
• Scotch bonnet pepper
• Rice
• Paprika powder
• Dried thyme
• Nutmeg
• Bay leaf
• Salt
• Vegetable oil
COOKING PROCESS
1. Blend tomatoes, onions, pepper, and scotch bonnet pepper until smooth.
2. Heat half a cup of oil in a large pot in a well-ventilated area.
3. Carefully fry the blended tomato mixture in the hot oil. Be cautious as the oil may splatter.
4. Add spices to the mixture.
5. Stir and cover the pot, allowing it to cook for 15 minutes.
6. Wash the rice with warm water and set it aside.
7. Check the tomato stew to ensure it’s thickening nicely.
8. Once the stew is well fried, add the washed rice and stir evenly.
9. Pour in the chicken stock and stir it in. Adjust seasoning with salt or chicken bouillon if necessary.
10. Cover the pot with a sheet of foil paper to allow the rice to steam cook without adding water.
11. Lower the heat and cook for about 20 minutes or until the rice is cooked, checking regularly.
12. Carefully remove the foil to check if the rice is soft.
13. Add butter and mix it through the rice. Cover the pot again with the foil and continue steaming until the rice is cooked.
14. Don’t worry if the rice burns slightly at the bottom, as it adds to the unique taste of Jollof rice.
READY!!! 😍☺️