Ingredients:

  • 2 medium Red Onions (300g / 10.5 oz), roughly chopped
  • 4 large Ripe Roma Tomatoes (500g / 17.5 oz), roughly chopped
  • 2 large Red Bell Peppers (400g / 14 oz), deseeded
  • 1–2 Scotch Bonnet Peppers, stemmed (adjust to heat preference)
  • 100 ml (3.5 fl oz) Chicken or Vegetable Stock (for blending)
  • 400 g (2 cups) Long-Grain Parboiled Rice, thoroughly washed
  • 120 ml (½ cup) Neutral Oil (Vegetable, Canola, or Sunflower)
  • 3 tbsp (45g) Tomato Paste (Triple concentrated, if available)
  • 600 ml (2 ½ cups) Chicken or Vegetable Stock (plus more if needed)
  • 2 tbsp (30g) Unsalted Butter, cut into small cubes
  • 4 Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Curry Powder (West African style, if available)
  • 1 tsp Smoked Paprika (Optional, for colour depth)
  • 1 tsp Sea Salt (or to taste)
  • 2 Seasoning Cubes (Chicken or Vegetable stock cubes, crushed)

Instructions:

  1. Blend the Ata Base: Combine the roughly chopped onions, Roma tomatoes, red bell peppers, Scotch bonnet peppers, and 100ml stock in a blender. Blend until smooth but still slightly textured.
  2. Sauté Aromatics: Heat the oil in a large, heavy pot (Dutch oven recommended) over medium-high heat. Add half of the remaining chopped onion and fry until softened and translucent (about 5 minutes). Remove the onion solids with a slotted spoon and reserve them.
  3. Build the Colour: Reduce the heat to medium. Add the tomato paste to the flavoured oil and fry for 5–7 minutes, stirring constantly until the paste turns from bright red to a deep rusty brown.
  4. Reduce the Sauce: Pour the blended Ata Base into the pot. Add the Bay Leaves, Thyme, Curry Powder, Smoked Paprika, Salt, and crushed Seasoning Cubes. Bring the mixture to a simmer.
  5. Concentrate the Flavour: Allow the sauce to simmer uncovered for 25–30 minutes, stirring occasionally. Reduce the volume by at least one-third to achieve a thick, concentrated stew consistency.
  6. Wash the Rice: While the stew reduces, place the parboiled rice in a sieve and rinse under cold running water until the water runs completely clear. Drain thoroughly to remove excess starch.
  7. Combine Components: Add the measured 600ml of stock to the reduced sauce and bring it to a rolling boil. Taste and adjust seasoning as necessary.
  8. Add the Rice: Stir the washed rice into the sauce base. Ensure the rice is fully submerged and evenly coated. The liquid should just cover the top of the rice (no more than 1 cm).
  9. Initiate the Steam: Reduce the heat to the lowest possible setting. Distribute the small cubes of butter and the reserved fried onions over the rice. Place a sheet of aluminium foil or baking parchment directly over the rice surface, then seal the pot tightly with the lid.
  10. The Cook: Steam cook undisturbed for 35–40 minutes on the lowest heat. Do not lift the lid during this time.
  11. Check for Doneness: After 35 minutes, gently lift the lid and foil. Test a few grains. If the rice is still hard, sprinkle over 2–4 tablespoons of hot water or stock, reseal, and cook for another 5–10 minutes.
  12. The Fluff and Sókalí: Turn off the heat. Keep the pot covered and allow the Jollof Rice to rest for 10 minutes. Gently fluff the rice with a wooden spoon or fork. Scrape the bottom to incorporate the smoky crust (sókalí) into the rest of the rice.