Recipes: Jollof Rice

INSTRUCTIONS

• In a blender, combine chopped onions, Scotch bonnets, ginger, garlic and 1 and 3/4 cup of water for about a minute or two.
  
• ​In a dry large pan, heat oil and add the sliced onions. Season with rosemary and a pinch of salt, stir-fry for 1 minute.
• Add your chopped tomatoes and stir for about 5minutes on medium to high heat, then add your tomato paste to the mix and stir for another 7-10 minutes. Try not to let it burn at this stage (keep a close eye on it).
  
• Add your blended mix and stir for another 3 minutes
  
• Add your curry powder and bouillon cubes/powder, a pinch of black pepper and salt to taste (be careful on the salt, bouillon is salty enough). Stir for 1-2 minutes on medium heat.
  
• Add 5-6 cups stock/broth to the cooked tomato sauce and bring it to boil for 1 minute, then reduce to low heat and add your rinsed rice. Stir gently to make sure the rice is completely covered with the goodness
  
• Cover with a piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour. Cook on low heat for 20-30 minutes.
  
• Stir rice—taste and adjust salt as required.
  
• You can serve with some grilled chicken/beef/goat (i.e. if you eat meat), fried plantains and with whatever vegetables you have at home.​​

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INGREDIENTS:
•   1/3 cup oil (vegetable/canola/coconut, not olive oil)
•   One can of diced tomatoes (my personal favourite is Aylmer Accents Garlic & Olive oil- It’s GMO-free, Locally-made and easy to work and it costs $1.27/can at no frills OR 6 medium-sized fresh plum/Roma tomatoes, chopped
•   3 tablespoons tomato paste (any affordable tomato paste will work)
•   6 fresh, red poblano peppers or 4 large red bell peppers, seeds discarded (optional or to balance out the tomato paste if you don’t have enough at home or as an alternative for canned tomato paste- I personally prefer the paste and red bell peppers are so expensive these days)
•   1-2 medium-sized red onions (1 diced, 2 roughly chopped), divided
•   1 hot pepper (Scotch bonnets are my favourite because of the special flavour that comes with the heat but this is completely optional)
•   Some fresh ginger and garlic, start with one teaspoon of each (optional and amount is completely up to you. Just try to add in moderation so it doesn’t overpower everything else in your pot)
•   2 teaspoons curry powder( “No Name” brand is my favourite)
•   1 teaspoon dried rosemary
•   2 Knorr Bouillon Cubes/powder (chicken or beef). You can also use any bouillon cube of your choice.
•   5 to 6 cups broth/stock (vegetable, chicken, or beef) or water, divided. You can also make your own broth/stock from scratch like me :)
•   3 1/2 cups parboiled long-grain rice. The Rice should be rinsed several times under the tap until water runs clear (when no longer cloudy). If you're using thinner long grain rice like basmati rice or scented rice, use less stock - so 3 - 4 cups not 5 - 6; and less tomato sauce - say 1/2 - 2/3rd. Leave the tomato puree as is and slightly adjust the spices. The recommended rice is the parboiled long grain rice especially if you’re cooking this for the first time. 
•   Salt, to taste (optional)

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