1hr 15 minutes cooking time

Ingredients

• 4 regular tomatoes
• 2-3 red bell peppers
• 2 onions (white or red)
• 2 scotch bonnet peppers
• ¾ tube of tomato puree (150g)
• 3 ½ cups white rice
• Oil for frying

Seasonings

• 2 vegetable stock cubes or 75ml vegetable broth
• 3 tbps. curry powder
• 3 bay leaves
• mixed herbs/Italian seasoning or oregano to taste ( I use about 3 Tbsps.)
• Salt to taste ( I use about 1 tbps)

Step 1) Loosely chop your onion (1), tomatoes (3 to 4) bell peppers (2 or 3) so they can fit in the blender. (Be sure to add a little water to the blender to ensure it smooths out.)

• Throw in your scotch bonnets too, I use 2 but adjust depending on your spice tolerance.

Blend till smooth, then leave the mixture in the blender.

Step 2) Put a large pot on medium-high heat. And add ½ a cup of oil.

Step 3) Now loosely chop your 2nd onion (And size cuts will do) And throw it in the pot to fry till translucent & fragrant.

Step 4) Then add in 150g of tomato puree (about ¾ of the tube) and mix well/fry for a good 5-10 minutes.

• You’ll know it’s done when the smell goes from acidic to Smokey and flavourful.
• The colour should also be darker and the consistency thicker.

Step 5) Next add in the blended mixture and mix in well. Then throw in the following:

• 3 bay leaves
• 2 veg Knorr stock cubes
• 3 tbsp. curry powder
• mixed herbs/Italian seasoning or oregano to taste ( I use about 3 Tbsps)
• Salt to taste ( I use about 1 tbps)
• *Optional – ½ tbsp All purpose seasoning

Mix that in and close the lid to boil away for 15 minutes.

Step 6) While that cooks grab 3 ½ cups of rice and wash thoroughly till the water turns clear.

• (I find easy cook long grain rice works the best, but any will do.)

Step 7) Now 15 minutes have passed, crack open that lid and give the stew a taste. Make any final adjustments before you add the rice in.

Step 8) Now add the rice in and mix in well. Once mixed, cover with foil + your lid to trap every last bit of heat in.

• Turn the fire down as low as possible and check the rice every 15-20 minutes, stirring the rice from the bottom of the pot upwards.

Step 9) Jollof usually takes 45 minutes to an hour to cook. So for the last 15 minutes turn the heat off and allow it to steam cook.

• This ensures the jollof wont be overcooked by the ongoing heat. The main source of pressure we want is the steam.