morsels45

morsels45 said

Jollof rice

The one people argue about across borders. Smoky, red, gone quickly.

Jollof rice
Photo: Noahalorwu, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make jollof rice

One way to do it. The same ones the app hands you once you have decided.

Smoky, and worth the argument

70 minutes · serves 5 · Medium

What you need

  • 400g long-grain rice
  • 4 tomatoes
  • 2 red peppers
  • 1 scotch bonnet
  • 2 onions
  • 3 tbsp tomato purée
  • 1 tsp thyme
  • 2 bay leaves
  • 500ml stock
  • Oil

What you do

  1. 1Blend tomatoes, peppers, scotch bonnet and one onion into a smooth base.
  2. 2Fry the other onion, then the purée, for a good 5 minutes until it darkens.
  3. 3Add the blended base and cook it down hard — 15 to 20 minutes, until it is thick and the oil rises. Rushing this is why jollof tastes raw.
  4. 4Stock, thyme and bay in, then the washed rice. The liquid should sit just above the rice.
  5. 5Foil under the lid, lowest heat, 25 minutes, no stirring.
  6. 6Leave the bottom to catch slightly at the end. The smoky layer is the point, not a mistake.