I made Jollof rice and it was completely delicious! This is such a great dish that is super high in vitamin C, and is sure to satisfy! This recipe was inspired by this blogger (http://www.sisiyemmie.com/2016/12/basmati-jollof-rice-recipe-that-would.html), but I altered some ingredients to suit my needs, and to make the rice less spicy.
2 Bell Red Pepper
1/2 of a Scotch Bonnet
2 Red Onions
1/2 Tbs Tomato Paste
1 tsp Ginger (Chopped)
1 tsp Garlic (Chopped)
2 Cups Basmati Rice
1/4 Cup vegetable oil (or olive oil for a healthier alternative)
1 tsp Thyme
1 tsp Curry
1 Maggi Chicken Cube (or vegetable cube, if you are vegan)
1 tsp Salt
3 Cups Chicken stock (or vegetable stock, if you are vegan)
1 tsp Butter (optional)
Blend all tomatoes, 1 red onion, ginger, garlic, and scotch bonnet pepper in a high-speed blender.
Boil mixture for 10-15 minutes until most of the water has evaporated
Heat a plan with vegetable oil. Sauté onions, ginger, garlic, bay leaves, thyme, 1 maggie cube, and curry powder for 1 minute.
Add boiled tomato mixture and 1/2 tbs of tomato paste. Cook for 15 minutes. (The longer it cooks the sweeter the taste)
Add chicken stock, basmati rice and stir together until well incorporated.
Cover the pot with foil paper and then the pot cover. Reduce heat to low. Cook for 30 minutes or until soft.
Add butter (optional, but this adds even more flavor). Top with freshly sliced tomatoes.
This recipe does not have salt because the chicken stock and Maggi seasoning contains salt.