JOLLOF RICE

Level: Difficult

Serving: 5-6 people

Prep time: 15 min

Cooking time: 1 hour

“If possible, so far as it depends on you, live peaceably with all...“ (Romans 12:18)

Amid the whirlwind of events Zambia has faced over the past couple of weeks, one debate has remained persistent amongst different African countries by failing to answer, who makes the best jollof rice? While the rivalry may go on for generations to come, there’s one thing we can all agree on, jollof rice is an undeniable showstopper. Bold in colour, rich in spice, and packed with flavour, this dish is not prepared by the fainthearted. Typically made with long grain rice and a perfect sauce-to-rice ratio, jollof is a celebration in one’s mouth. Though every country adds its own twist, here’s my simple “amateur-proof “version to get you started on your own jollof journey. All the best!

Ingredients

4 ripe tomatoes (roughly chopped)

1 red large onion (roughly chopped)

2 large red bell peppers (roughly chopped)

4 cloves garlic

Thumb sized fresh ginger

4 Whole chilies (optional)

3 TBSP tomato paste

1 large whole onion (thinly sliced)

2 chicken or beef stock cubes (crush them)

3 TBSP Curry powder

1 TBSP dry thyme

2 bay leaves

Salt

Vegetable oil

2 cups of long grain rice

2 TBSP butter or margarine (use a good brand)

Method

1.     In a blender, add tomatoes, ginger, chili, red onion, garlic and bell peppers. Blend till smooth. Set aside.

2.     In a large thick bottomed pot, add ½ cup oil and heat on medium heat. Add the sliced white onion and fry till slightly browned, stirring consistently. Add tomato paste and cook for about 7 minutes or until paste is sparse, stirring consistently.

3.     Add the blended tomato mix, stock cubes, thyme, curry powder, bay leaves and salt to taste. Cook sauce on medium heat for about4 minutes or until cooked through. Stir consistently to avoid burning.

4.     Wash rice thoroughly until water runs clear.

5.     Add rice to the sauce and a little salt to taste (do not add too much). Mix well. Add water slightly above the rice (about2 inches above the rice).

6.     Cover rice with heavy duty foil paper and cook on low-medium heat for about 30 minutes. Turn rice half way through the cooking process and cover rice with foil to steam further. (correct seasoning at this point)

7.     Add butter or margarine to rice once ready and mix well. Serve immediately with any cooked protein. Enjoy!

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