Oyinda's Jollof Rice

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Step 1.

Blend together your tomatoes, red pepper, 1 1/2 chopped onions, and paprika. If using tinned tomatoes there is no need for the water and if using whole tomatoes, add a splash of water.

Step 2.

Heat a glug of oil, chop up the other 1/2 onion and fry to soften. Once soft remove the onion and save for later.

Step 3.

Using the same pan, heat a glug of oil and add your blended ingredients, both stock cubes, bay leaves (some whole and some torn up) and the whole scotch bonnet. Then, let this simmer until the oil begins to separate (around 15 minutes) whilst you prepare your rice.

Step 4.

Wash the rice to remove any starch, you will know the starch has washed away once the water runs clear. Cook the rice until al dente, rinse and drain. It’s important to not overcook your rice before adding it into the sauce.

Step 5.

Toss the rice together with your tomato sauce, add the tomato purée, and give it a good stir. Season to taste. Then, cover and steam on very low heat for 10 minutes.

Step 6.

Chop up your fresh thyme and add into the dish along with your softened onions and let it steam for a further 10 minutes. When the sauce has absorbed you are ready to serve up and tuck in!

Depending on your spice tolerance the scotch bonnet can be added in when blending the ingredients. Oyinda makes her stock from scratch but has given the MOB a great alternative and if you can’t find a Maggi stock cube she advises to use 2 chicken ones instead.

500g Long Grain Basmati Rice
2 Medium Onions
1 Chicken Stock Cube
1 Maggi Stock Cube
400g Tomatoes Chopped or 6 Large Fresh Tomatoes
75g Tomato Purée
1 Red Pepper
4 Bay Leaves
Bunch of Thyme
1 Tsp Smoked Paprika
1 Scotch Bonnet
110ml Vegetable Oil