How to make Jollof Rice

Boil 2 cups of rice with 1 cup of chicken stock and 1 cup of water on medium heat.

Add half of the salt to the rice while boiling.

Chop and pre-wash the vegetables, blending half of the onions with the chopped tomatoes and scotch bonnet chili until smooth.

Heat a pot on high heat and add vegetable oil.

Chop the remaining onions into small pieces and fry them in the oil until crunchy.

Add 2 tablespoons of tomato puree to the fried onions and cook to remove the sour taste.

Pour the blended mixture into the pot and stir well.

Add the remaining spices and salt, stirring to combine.

Cook the sauce for 10 minutes until oil rises to the top.

Add the partially cooked rice to the sauce and mix well.

Cover and cook on low heat for 10 minutes.

Fluff the rice and cover with aluminum foil to help it cook evenly and become fluffy.

Leave covered for an additional 5 minutes on low heat.

Remove the lid and foil, let it sit for 10 minutes before serving.

Equipment Needed