Jollof Rice
This hearty and delicious traditional Jollof Rice recipe is a favourite at our Queen St Centre, loved for it’s simplicity and delicious taste!
This recipe was provided by Ziva’s Mum, Lotte at Queen St.
Serves 4-6
Ingredients
4 medium fresh tomatoes
- 1 medium onion (chopped)
- 1 tablespoon of garlic puree
- 1 tablespoon of tomato paste
- 2 tablespoons of olive oil
- 500g of basmati rice (washed)
- 2 cubes of vegetable stock
- 1 teaspoon of ground black pepper
- 1 teaspoon of salt
Instructions
- Place the tomatoes in a blender for about 45 seconds. Make sure that everything is blended well.
- In a medium-sized pot, heat the olive oil on medium-high heat. Once the oil is hot, add the chopped onions and wait until they turn golden brown. Add the tomato paste and garlic puree and fry for 2-3 minutes.
- Put the blended tomato mixture (save about ¼ cup and set aside) into the medium-sized pot. Cook the mixture on medium heat for about 15 minutes. Make sure you keep on stirring the mixture so that it doesn’t burn.
- After 15 minutes, add the vegetable stock. Mix and add your seasonings (salt, pepper, thyme). Continue to boil this mixture for another 10 minutes.
- Now it’s time to add the rice to the pot. Remember to wash it! Mix the rice very well with the mixture in the pot. You may have to add a little bit more water. Cook on medium to low heat for 20-30 minutes.
- When the liquid has almost dried up, add the remaining tomato mixture. Cover with a lid and let it cook for another 5-10 minutes. Heat until any liquid has completely dried up.
- When dried, turn off the heat and mix thoroughly. Your jollof rice is ready to be eaten. It tastes great with plantain and salad!
