Malian Jollof
Rice cooked in a rich tomato and pepper base.
Ingredients
- 3 cups Rice
- 5 Tomatoes
- 2 Red bell peppers
- 2 Onions
- 3 tbsp Tomato paste
- 4 cups Chicken stock
- 4 cloves Garlic
- 2 tbsp Ginger
- 2 Bay leaves
- 1 Chili
- ½ cup Oil
- 2 tsp Salt
Method
- Blend the base — Purée the tomato, pepper, onion, garlic, ginger and chili.
- Fry it down — Cook the purée in oil with the paste for 25 minutes until it darkens and the oil separates — this step decides the whole dish.
- Add stock — Pour in the stock with bay and bring to a boil.
- Add the rice — Stir the washed rice in once, then cover tightly.
- Steam — Cook on the lowest heat 30 minutes without lifting the lid.
- Jollof is ready — Fluff with a fork and rest 5 minutes.