Jollof Rice

Step 2: Make the sauce & rinse the rice

  • Jollof sauce

    • whole peeled tomatoes
      397 g1 14 oz can
    • white onions
    • red bell peppers
      , chopped
    • habanero peppers
    • salt
      a sprinkle
    • cooking oil
      30 g
    • red onions
    • bay leaves
    • curry powder
      3 g
    • cayenne pepper
      to taste
    • jollof spice mix
      10 g

In a blender, add the canned peeled tomatoes, 1/4 of a white onion, red bell peppers, habanero, and a sprinkle of salt. Blend until completely smooth and set aside.

Set a pan over medium heat and add the cooking oil. Thinly slice the red onion and toss it in the pan. for about 5 minutes until softened, but still with a bite to them.

  • Remove half of the red onions and set aside for garnishing later on.

With half of the red onions still in the pan, add the bay leaves, Jollof spice mix, curry powder, and cayenne powder to for 30 seconds before pouring in the sauce from the blender.

Bring the liquid to a , then turn the heat to medium-low and let it simmer for 15 minutes to and slightly thicken.

Meanwhile, rinse the basmati rice 3 to 4 times in a strainer to remove the starch.