Prep time: 10 minutes | Cooking time: 40-45 minutes
Probably the most popular rice dish in West Africa, Jollof rice gets its name from the Wolof language where it is known as benachin meaning ‘one pot’. Its vibrant reddish-orange colour makes this dish visually appealing, whilst the flavours of all the different ingredients work together to produce its unique taste. Providing two of your five a day, this dish will tickle everyone’s taste buds, making it truly a one-pot dish to relish for both vegetarians and non-vegetarians alike.[sociallocker]
1 medium onion
50g tomato purée
400g chopped or plum tomatoes (1 tin)
1 red sweet pepper
1 tsp dried mixed herbs
1 sprig of thyme (optional)
1 bay leaf (optional)
½ scotch bonnet pepper (de-seed if preferred)
½ tsp curry powder,
1 tsp ginger paste
2 tsp garlic paste
50ml vegetable oil
1 large stock cube
400g rice (brown or white)
200ml boiling water
- De-seed sweet pepper and cut into quarters. Roughly chop onion and blend together with the scotch bonnet, sweet pepper and tinned tomatoes.
- Add oil to a sauce pan and add garlic paste, ginger paste, tomato purée, curry powder, stock cube mixed herbs, thyme and bay leaf and gently fry for 10 minutes.
- Carefully add the blended onion, sweet pepper, scotch bonnet and tomato mix and cook for 10 minutes on medium heat.
- Add the rice and water and stir properly. Place a sheet of foil over the pot and cover with a lid. Turn the heat down to the lowest setting and cook for 20 to 25 minutes or till the rice is fully cooked and any liquid completely absorbed.
(Recipe and image from Sainsbury’s Waste Less, Save More, Eat Well Recipe Book authored by Angela Tella) [/sociallocker]