If you know me know me, you know I HATED jollof rice. I’d eat eba before I’d touch jollof (and I don’t even eat eba). Anywayssss, I decided to make it as a “get well soon” meal for someone and I ended up loving the work of my hands. Haven’t gone back to being a Jollof-hating babe since. 🙂‍↕️

Ingredients

• Protein of choice
• Long grain white rice
• 4 Red bell pepper
• 2 Fresh tomatoes 
• 1 Tomato paste
• 2 Red onion
• Unsalted butter
• Bay leaves
• Maggi
• Ginger
• Garlic
• Thyme
• Rosemary
• Pepper
• Curry

Directions

• Set oven to 350°.
• Dice red bell pepper, fresh tomatoes, and one onion and put into oven until dry.
• Wash rice in a bowl until water is clear.
• Fry onions in your pot.
• Add bay leaves.
• Add tomato paste and fry for 15-20 mins or until the sour taste is gone.
• Bring the veggies out of the oven and blend.
• Add the blended mix into the pot and fry until semi-dark.
• Add your seasoning.
• Pour your washed rice into the pot and mix.
• Pour your protein stock into the pot. It should cover the rice a bit (don’t drown it). If the stock doesn’t cover the rice don’t panic just add some water until it covers a bit.
• Cover your rice with foil and cover the pot.
• Check after 10 mins.
• Taste to ensure it’s soft and not hard as a rock. Keep adding small amounts of water until it’s fully cooked.
• On another stove, heat a piece of charcoal until really hot.
• Make a hole in the middle of the rice, place a piece of foil in the middle.
• Quickly place the charcoal on the piece of foil, drizzle oil on it, and close the pot (you don’t want the smoke to escape).
• Remove charcoal after 5 mins.
• Take the pot off the stove.
• Add 3 thin slices of butter to the jollof and cover (this prevents the rice from being sticky). 
• Optional: slice onions and spring onions (green onions) and add to the pot.