(Serves up to 4. Preparation time 20 mins. Cooking time up to 30 mins).
- 500g white Kilombero rice (soaked for 20 mins in cold water, then thoroughly washed and set aside)
- 150ml sunflower/corn/groundnut oil
- 1 medium onion (half thinly sliced into separated rings)
- 1 red pepper
- 400g tinned or fresh plum tomatoes
- 2 tbsp tomato puree
- 1 – 2 tbsp Bim’s Kitchen African Pepper Sauce (depending on how hot you want it!)
- 250ml of vegetable or chicken stock (use a low salt stock cube)
- 2 tbsp dark soy sauce
- a good pinch of paprika
- a good pinch of curry powder
- 2 bay leaves
- a good few pinches of salt
Blend the unsliced onion, the tomatoes and red pepper to a coarse consistency and set aside. Warm the oil in a 9/10 litre pot over a medium heat. Add the tomato puree and stir fry for about a minute until the puree darkens and begins to separate. Add the blended ingredients, African Pepper Sauce, soy sauce, paprika, curry powder, bay leaves, salt and stock. Stir and bring to a boil.
Add the rice and sliced onion and gently stir. Bring back to a boil. Cover and turn the heat right down. Leave to cook unopened for about 15 – 20mins. Remove lid (most of the liquid should have been visibly absorbed into the rice) and very gently stir the rice together without scraping the bottom. Cover and continue cooking for a further 5 – 10 minutes until all the liquid has been absorbed and the bottom of the pot is just catching. Cook for a bit longer if necessary for all the liquid to be fully absorbed. Your jollof rice WILL catch at the bottom of your pot. This is normal and gives the rice a nice natural smoky flavour but avoid excessive burning!
Serve hot with some grilled meat/fish/prawns/vegetables/poached eggs/an omelette or cold with a salad or salsa. Shown here served hot with some stir-fried prawns, cabbage and green peppers.
TIPS: Wash your rice out at least 5 or 6 times until the water is clear. Once cooled, you can freeze the cooked jollof rice and reheat in the microwave when needed.