Nutrition: per serving (12)
Rinse the rice under lukewarm water until the water runs clear.
Use a food processor or blender to whizz the peppers, tomatoes, chillies, garlic and chopped onion to a smooth paste.
Heat the oil in a deep pot, then cook the sliced onion and tomato purée until the oil turns red and the onion is translucent. Reduce the heat and stir in the blended tomato mixture. Add all the seasonings and simmer over a medium heat with the lid on for 10 mins. Taste and season with salt if needed.
Add the rice to the pot and stir to coat with the sauce. Pour in 1 litre of boiled water, reduce the heat and cover the pot with foil or baking paper before putting the lid on – this traps the steam and ensures even cooking. Cook on a low heat for 30 mins.
Gently turn the rice, checking if it needs more water, if it’s still hard or needs salt. If the rice is still hard, cook for another 10 mins.
Once the rice is cooked to your liking, remove the foil, turn up the heat to maximum and allow the bottom of the rice to burn to achieve that smoky flavour – 5-10 mins for a mild smoky taste, 10-15 mins for a deep smoky taste.
The jollof rice is best served hot. Scoop from the top to avoid the burned base, unless that’s your preference.
