Jollof Rice Recipe

Add the tomatoes, bell peppers, and Scotch bonnets to a blender, then blend until smooth. Set aside.

Heat the oil in a large wide pot over medium-high heat. Add the onion and cook 5 minutes until translucent.

Add the garlic and tomato paste. Cook 2-3 minutes until fragrant. TIP: Cooking the tomato paste first deepens the overall flavor.

Add the tomato-pepper puree. Stir and bring to a simmer. Reduce the heat to medium and cook 20-30 minutes, stirring often, until the sauce thickens to a thick sauce (almost like a loose paste), darkens to a brick red color, and you see oil separating at the edges.

Add the chicken stock, curry powder, thyme, salt, pepper, and bouillon if using. Bring to a boil and boil 5 minutes uncovered.

Add the rinsed rice and bay leaves. Stir well only once (to avoid stickiness later). Bring back to a gentle boil for 1-2 minutes uncovered.

Reduce heat to low and cover. Cook at a gentle simmer (a few bubbles at the edges) 20-25 minutes until the liquid is absorbed. Do not stir.

Turn off heat and leave covered 10-12 minutes to steam.

Fluff with a fork and serve. The rice should be softened but not mushy, with individual grains.

If the rice is still a bit firm and the pot is dry, sprinkle in 2-4 tablespoons stock/water, cover, and steam 5 more minutes, then reassess.