Jollof Rice



2 medium red onions, finely chopped
1 red pepper, finely chopped
1 tsp Supreme Garlic and Ginger Paste
1 scotch bonnet, de-seeded and finely chopped
3 tbsp oil
2 cups Supreme Rice, rinsed in cold water
½ Supreme Chopped Tomato tin
½ tsp Supreme Smoked Paprika
½ tsp Supreme Paprika
½ tsp Supreme Garlic Powder
1 tsp Supreme Onion Powder
2 tbsp tomato paste
2 cups chicken stock
½ tsp sugar
Salt to taste

Chopped coriander


Place a large pot over medium-high heat. Add oil, red onions, red peppers and scotch bonnet and cook until they soften. Add garlic and ginger paste, cook for 1 minute then add smoked paprika, paprika, sugar, onion powder and garlic powder, and cook for another 2 minutes. Stir in chopped tomatoes, tomato paste and chicken stock and mix well. Remove from heat and blend mixture to a smooth sauce. Return 4 cups of the sauce back into the pot, check seasoning and then bring to a gentle boil over medium-high heat. Add rinsed rice, stir well. Cook uncovered (stirring occasionally) over medium-high until most of the sauce has been absorbed then reduce heat to low, cover and steam for 15-20 minutes. Uncover and fluff with a fork to separate the rice. Garnish with chopped coriander and serve.

© Copyright 2024. All rights reserved.