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Main course
Jollof Rice
Prep time
75 min
Portions
1
Difficulty
Easy
765
kcal
Nutrition · Per portion
Carbs
112.2 g
Protein
24 g
Fat
25.5 g
Ingredients
For 1 portion
- Long-grain riceOr: Basmati rice85 g
- TomatoesOr: Pureed tomatoes100 g
- Bell pepper 1 pc redas needed
- HabaneroOr: Chili pepper1 Stk
- Onions1 Stk
- Tomato paste¾ tbsp
- Garlic cloves1 Stk
- Ginger½ cm
- Bay leaves1 Stk
- Curry powder¼ tsp
- Thyme¼ tsp
- Sunflower oilOr: Palm oil20 ml
- Chicken stockOr: Vegetable broth¼ l
- Bouillon cube1 Stk
- Iodized salt1 tsp
Method
Step by step
- 1
Coarsely dice tomatoes, pepper, habanero and 1 onion and puree in blender.
- 2
Wash rice.
- 3
Heat oil in a large pot, brown remaining finely chopped onion until golden.
- 4
Add tomato paste and fry 5 minutes until darker.
- 5
Add tomato puree and simmer 15 minutes until oil rises to surface.
- 6
Add curry powder, thyme, bay, pressed garlic and ginger.
- 7
Pour in broth and bouillon cubes, season.
- 8
Stir in rice, set heat to low.
- 9
Seal pot tightly and simmer 25-30 minutes, do not stir.
- 10
Fluff with fork before serving, often served with chicken or plantains.
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