Femi's Jollof Rice

I had a craving for Jollof rice the other day and trawled through the internet and magazines trying to find a simple recipe. Seems everyone from West Africa has a different version that their mama makes! In the end I asked my friend Femi for his recipe. I remember eating this dish at his wedding and loving it. This is his own recipe and I have his blessing to tell you all how to make this classic Nigerian party rice! So called as everyone takes a batch to parties apparently. This quantity makes quite a large batch [perhaps for 6/8 people] - halve the quantities if you want to make less but it will keep and I intend to freeze a batch for the next time I fancy it!

Ingredients:

500g Basmati rice [washed thoroughly in cold water, drained and set aside]

500ml of good quality chicken stock [homemade preferably or 4 stock cubes in hot water]

2 red scotch bonnet peppers [carefully scrape the seeds and white pith from within using the edge of a knife, without touching it with your fingers]

1 large red bell pepper [seeds and pith removed and roughly diced]

1 can of plum tomatoes

1 medium onion [peeled and diced]

Rapeseed/Vegetable oil [about 3 tablespoons]

Tomato puree

Soy sauce [!]

Salt [as needed]

Oregano [dried]

Thyme [optional]

Parsley [optional]

Equipment:

Large sauce/frying pan with tight fitting lid

Blender or food processor

 

Method:

1. Prepare the rice and other ingredients

2. Blend the red pepper and scotch peppers and tomatoes in a blender into a thick sauce

3. Fry the onion slowly in the oil until soft

4. Add the tomato puree and stir

5. After a few minutes pour in the red pepper sauce

6. Crank up the heat and bring to the boil

7. Turn down to a simmer and add salt, dried oregano and thyme [dried or fresh - but this is optional]

8. Add a dash of soy sauce

9. Reduce for 10 min and then add the rice and mix well

10. Add 250ml of stock and bring to the boil. Then cover with a tight fitting lid and simmer until the stock is absorbed.

11. Add the rest of the stock, stir and continue to cook until the rice is done. If it's still nutty add hot boiled water and continue to steam on very low heat. Check the seasoning - add more salt if needed. Once the rice is done [squeeze a grain between your fingers - it should be soft] take off the heat and allow to rest with lid on for 15min before serving. Garnish with parsley if you want.

I could eat this dish hot or cold by the bucket load. I think I could go hotter with 3 scotch bonnet peppers next time! The fragrance from these lethal beauties is addictive and gives the rice this background heat that is most warming! Thanks Femi - for sharing the Jollof love!