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Jollof Rice
A deeply reduced puree of tomato, red pepper and scotch bonnet cooked down until dark and sweet, then simmered with long-grain rice and broth until every grain is infused with smoky, spicy flavour, a beloved West African one-pot rice dish.
Ingredients
Instructions
Blend tomatoes, peppers, and half the onion into a purée.
Fry purée in oil until it darkens and reduces, about 20 minutes.
Sauté remaining onion and garlic; add spices; add purée.
Stir in rice; add broth; bring to boil.
Cover tightly; cook on lowest heat 30 minutes. Stir gently; rest 10 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
