Ingredients:

2 capsicun peppers
4 tomatoes
3 red onions
1 bunch of thyme
1 knob of ginger
1 and a half bulbs of garlic
3 scotch bonnets
1 stock cube
1 tbsp of Jollof seasoning
1/2 tbsp garlic powder, curry powder, white pepper and salt
2 bay leaves
500g long grain rice

Recipe:

1. Start by prepping your ingredients: peel the ginger, crush the garlic, and dice the tomatoes. Remove any green tops from the tomatoes and deseed the Capisun peppers.
2. Spread the chopped vegetables on a baking sheet and roast them in a preheated oven at 180°C for about 15 minutes or until they’re charred.
3. While the veggies are roasting, give your rice a good rinse to remove excess starch.
4. Heat some oil in a large pot over medium heat. Add the crushed garlic, sliced onions, and thyme. Cook until golden brown and aromatic, then set aside.
5. Add the raw onions and tomato puree in the same pot and cook until softened.
6. Once the roasted veggies are done, blend them into a smooth paste.
7. Add the veggie paste to the pot with the tomato mixture. Stir in the spices: bay leaves, curry powder, white pepper, garlic powder, salt, and jollof seasoning.
8. Mix in the washed rice and crumble in the stock cube. Stir well to combine.
9. Cover the pot with foil and a lid, and let it simmer on medium heat for 20 minutes.
10. For extra flavour and texture, you can add freshly sliced onion and tomato before serving.
11. Serve the jollof rice in bowls, garnished with chopped spring onions.

Chef’s Tip:
For extra flair, try serving with grilled chicken or fried chicken or fried plantains on the side.

Check out our recipe video below: