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Jollof rice

Chef Lola's Kitchen · ♥ 594 likes · 22.7K views · 5 min video

Read about rice in the BrightCulinary Book

Jollof rice, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:17
  • 3 whole large red bell peppers
  • 3 whole large juicy plum tomatoes
  • 1 whole large onion
  • 2 whole habanero peppers
Blend the red bell peppers, plum tomatoes, onion and habaneros until really smooth; pour into a bowl and set aside.
Blending the pepper baseBlending
▶ 0:38
  • ¾ cup olive oil
  • 6 cup rice
Heat the olive oil in a pot.
Oil, onion and tomato pasteFryingRead
▶ 0:55
  • diced onion
Fry the diced onion until really soft, without burning it.
▶ 1:12
  • tomato paste
Add the tomato paste and fry it about 5 minutes to get rid of its sour taste.
▶ 1:31
Add the minced garlic, grated ginger and two bay leaves; cook about two more minutes to release their flavour.
Aromatics and reducing the pepperReducingRead
▶ 1:31
  • minced garlic
  • grated ginger
  • 2 whole bay leaves
Stir in the blended pepper and cook until well reduced, about 20 minutes, stirring occasionally so it does not burn.
▶ 2:15
The sauce is ready for the rice when the oil floats on top.
▶ 2:42
  • chicken stock
Stir in the washed rice until every grain is coated with the sauce; add the stock.
Cooking the rice in the sauce
▶ 3:00
Cook, mixing so the sauce is well distributed around the rice.
▶ 3:44
  • sliced tomatoes and onions
Mix in sliced tomatoes and onions; cover with the heat off so the residual heat softens them.
Finishing with tomato and onion