Classic Nigerian Party Jollof Rice

Ingredients

• 4 cups Long-grain parboiled rice
• 3 large Red bell peppers (Tatashe)
• 2 pieces Scotch bonnet peppers (Atarodo)
• 5 medium Roma tomatoes
• 2 large Red onions
• 0.5 cup Vegetable oil
• 170 grams Tomato paste
• 4 cups Chicken stock
• 1 tablespoon each Curry powder and Dried thyme
• 3 pieces Bay leaves
• 1 tablespoon Butter(optional)
• to taste N/A Salt and bouillon cubes

Instructions

1. 1

   Blend the red bell peppers, scotch bonnets, tomatoes, and one onion until smooth, then boil the mixture in a pot until it reduces to a thick paste.

2. 2

   Wash the parboiled rice thoroughly with warm water and salt until the water runs clear, then drain and set aside.

3. 3

   Heat vegetable oil in a large heavy-bottomed pot and sauté the second onion (sliced) until translucent, then add the tomato paste and fry for 5-7 minutes to remove tartness.

4. 4

   Add the reduced pepper blend to the pot along with curry powder, thyme, bay leaves, and bouillon cubes; fry until the oil separates from the sauce.

5. 5

   Pour in the chicken stock, adjust for salt, and bring to a rolling boil before adding the washed rice.

6. 6

   Stir the rice to ensure it is covered by the sauce (the liquid should be about 1 inch above the rice level), then cover tightly with foil and a lid.

7. 7

   Cook on very low heat for 30-40 minutes without opening, allowing the steam to cook the grains and the bottom to slightly char for that signature smoky flavor.

8. 8

   Once the rice is tender, add the butter and sliced raw onions (optional), fluff with a fork, and let it rest for 10 minutes before serving.