Recipes: Jollof Rice
• 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)