Nigerian Jollof Rice

Nigerian Jollof Rice by nikibakes_uk_

This Nigerian jollof rice is rich, smoky, and deeply flavoured. The tomatoes are blended with roasted peppers, onion, garlic, and ginger to create a bold base that the rice slowly cooks in, absorbing every layer of flavour. And for this recipe, I use high-quality canned tomatoes from Europe and Italy for an extra flavour boost.

Ingredients

400g (1 can) whole peeled tomatoes
1 red/yellow bell pepper
1 onion
2 garlic cloves
1 small piece of ginger
2 tbsp oil
1 tbsp tomato concentrate
1 tsp curry powder
1 tsp dried thyme
1 tsp smoked paprika
1 stock cube
300g long-grain rice, washed and rinsed
500 ml water or stock
salt and black pepper, to taste
1 bay leaf
fresh chives, finely chopped (to finish)

Directions

Step 1

Preheat the oven to 200°C. Roast the red pepper and the onion until soft and slightly charred.

Step 2

Add the roasted vegetables to a blender with the canned whole peeled tomatoes, garlic and ginger, then blend until smooth to create the base.

Step 3

Cook the blended tomato and roasted vegetable mixture to reduce over a medium-low heat for 10–15 minutes, stirring occasionally, until thicker and richer in colour. Stir in the tomato concentrate and cook for 1 minute to deepen the flavour

Step 4

Add the curry powder, thyme, smoked paprika, stock cube, salt, black pepper, and bay leaf.

Step 5

Stir in the rice, making sure it is fully coated in the sauce.

Step 6

Pour in the water or stock, bring to a simmer, then cover and cook on a low heat for 25–30 minutes until the rice is tender and has absorbed all the flavour.