Jollof rice script

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In this recipe, we’re going to make jollof rice. This is a popular West African dish that has lots and lots of variations. I’m doing this as a vegan friendly recipe, although a lot of people make this with prawns, chicken, beef or other meat.

It’s one of those recipes with lots of different stories about where it originated. I’m not going to get into any of that here.

But it is a great one for when you have a bit of time to cook, maybe on a Sunday or when you have people coming round.

The prep for this recipe will probably take between 15-20 minutes. It will then cook for just under an hour.

We’ve listed the ingredients below. Depending on how many of the ingredients you have around the house, this will probably cost between £3 and £10 to make.

You’ll need a knife and chopping board, a blender, a sieve, a large pot with a lid, some measuring spoons and a jug.

We’ll start by washing the rice. You can rinse it in the sieve and then just set it aside.

Now we’ll chop the tomatoes, pepper, onion and ginger. These can be chopped quite roughly, as they’re just going to go into the blender.

If you don’t want this to be too spicy, just use less of the Scotch Bonnet pepper. Or you could even leave it out and just add 1 to 2 teaspoons of Cayenne pepper.

Feel free to pop those in a bowl and cover them if you need a rest now.

Next we’re going to make the sauce. So we’ll put those tomatoes, peppers, onion and garlic from before into the blender and whizz it up.

Once you’ve got that into a nice sauce consistency, heat up the oil in our large pot and add the sauce. Take care not to let the oil splash up.

Cook that for about three minutes.

Now we add the curry powder, thyme, tomato paste and vegetable bouillon cubes. If you’re worried about your salt intake, there are low salt alternatives to these or you can use ???.

And we cook that for another couple of minutes.

Can they take a break now? Let this cool and then come back to it?

Now we take our rice, that’s all rinsed, and add it to the pan. Stir it so that the rice is totally covered by the sauce.

Once you’ve got it all covered, add your water or vegetable broth. If you are worried about salt, feel free just to use water here.

Bring this up to the boil and then cover and reduce to a low heat.

You’re going to let this cook for between 45 to 50 minutes. You’ll know when it’s ready when the rice is fluffy and tender. It shouldn’t be chewy.

If you did want to add some cooked chicken or prawns, you can do that when.

So now this is done, you can see that lovely colour and how fluffy the rice is.