Jollof rice

Name: Jollof rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 4
Cuisine: Africa
Ingredients: 2 tbsp butter; 1 onion, chopped; 2.5 cm/1 in piece of fresh root ginger, peeled and grated; 2 garlic cloves, crushed; 1 large red pepper, deseeded and diced; 400 g/14 oz can chopped tomatoes; ½ Scotch bonnet, deseeded (optional); 1 tbsp tomato purée/paste; 2 tbsp sunflower oil; freshly snipped chives; 750 ml/26 fl oz/generous 3 cups chicken stock; salt; 1 heaped tsp ground cumin; 2 tbsp dried shrimp; 1 tsp soft brown sugar; 350 g/12 oz/scant 2 cups white basmati rice, rinsed and drained; 1 tbsp thyme leaves or 1 tsp dried thyme; 1 tsp paprika; ½ tsp sweet smoked paprika

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This is the ultimate West African party dish. It is made in huge pans, often with whole chickens. The colour is a festive red and the taste is sweet, savoury, punchy with the zing of the peppers, and yet has a quickening tang that makes the dish a meal in itself. It is all things to all party goers.

Ingredients

2 tbsp sunflower oil
2 tbsp butter
1 onion

Africa
Main course
Gluten-free

Method

Heat the oil and butter in a deep heavy-based saucepan. Add the onion, ginger, garlic and red pepper and fry over a medium heat until the onion begins to become brown and sweet.

Add the tomatoes, Scotch bonnet, tomato purée/paste, thyme, both the paprikas, the ground cumin, dried shrimp and sugar and season with salt to taste. Simmer this mixture over a medium-low heat for around 8 minu