Jollof rice
West Africa’s red rice, cooked in a sauce of tomato, peppers and spices. Ghana and Nigeria argue good-naturedly over who makes it best.
Ingredients
- 500 g long-grain rice
- 4 tomatoes and 2 red peppers
- 2 onions
- 1 Scotch bonnet chilli
- 3 tablespoons of tomato purée
- 1 tablespoon of ginger and 3 garlic cloves
- 1 litre of chicken stock
- Curry powder, thyme, bay leaf
- Oil and salt
- Fried chicken and fried ripe plantain to serve
How to make it at home
- Blend the tomatoes, peppers, one onion, the chilli, ginger and garlic.
- Soften the other onion in oil, add the tomato purée and fry for a few minutes.
- Add the blended mixture and cook for 20 minutes until it reduces and the oil rises to the surface.
- Add the spices, stock and washed rice; cover and cook over a low heat for 25 minutes.
- Serve with fried chicken and plantain.
The trick: A little toasted rice on the bottom (the “party jollof”) is the best bit.