Foluke's Jollof Rice100 mins
- Serves 5
- World flavours
- Prep: 15 mins
- Cook: 85 mins
Jollof rice is a staple at gatherings in Africa, with each region putting a different twist to the dish. This mouthwatering jollof is a family recipe from Foluke. See her and her family in our Tildalicious video, and recreate it at home!
Tildalicious Tip: If you are cooking for the whole family and don’t want the rice to be too hot, omit the scotch bonnet.
- 500 grams Tilda Easy Cook Long grain rice
- 1 scotch bonnet pepper
- 1 tins of plum tomatoes
- 1 large white onion, chopped
- 1 large red bell pepper
- ½ tbsp of curry powder
- 1 tbsp of concentrated tomato paste
- 1 tbsp of mixed herbs
- Bay leaves
- 1 tsp of salt
- 1 tsp of all purpose seasoning
- 1 chicken knorr cube
- 3 tbsp of sunflower oil
Finely chop the onion and scotch bonnet and place in a blender with the two tins of tomatoes and the concentrated tomato paste. Blend until smooth.
Heat the sunflower oil in a pan and add the contents from the blender, the seasoning, herbs and then mix the with chicken stock. Simmer on a low heat for 60 minutes.
Wash 500g of Tilda rice thoroughly until the water runs clear and add the rice into the jollof mixture. Simmer for another 25 minutes, always on a low heat.
Season to taste.
Serve as a side dish with oven-roasted marinated chicken and coleslaw.